Our sustainability Practices

Cover Crops and Sheep Replace Synthetic Fertilizers and Fossil Fuels

Legume cover crops — fava and bell beans — fix nitrogen into the soil and protect topsoil from erosion, while crowding out weeds and attracting beneficial insects. Grazing sheep manage the cover crops without burning fossil fuels. Removing host plants like Himalayan blackberry eliminates the risk of Pierce Disease, and we’re working with grower partners to eliminate herbicide use across the wider estate.

Natural Predators and Organic Spray Replace Pesticides

Instead of poisons or traps, our integrated pest control relies on biodiversity. Owl boxes deter rodents naturally, while falcons and nets keep birds from the fruit. Where spray is needed, we use only organic compounds non-toxic to larger organisms and fish. We also extract old vines before they can spread disease, keeping the vineyard healthy without chemicals.

Our Vineyards Have Zero Runoff into Local Waterways

We’re committed to restoring local watersheds for clean water and healthy fish. Bioswales fed by a drainage system beneath the visitor parking lot filter surface flow through gravel, removing pollutants before water reaches the river. All our spraying is organic and non-toxic to fish. We also joined the Napa River Rutherford Reach Restoration, widening the river and reforesting its banks to protect against erosion and shield fish from excess silt.

Our Bee-Friendly Farming Feeds Both Pollinators and Our Kitchen

Our bee-friendly certified garden covers three-quarters of an acre, watered entirely with filtered reclaimed water from our parking lot. Seasonal harvests feed our culinary programme, while cover crops and hedgerows provide forage and nesting habitat for diverse pollinators. Honey from our hives is used in our kitchen and Bruce Cakebread works with professional apiarists to keep the bees well cared for.

We Recapture and Reuse Every Drop of Water We Use

Every gallon of water used in our winemaking process is recaptured and cleaned through a series of three settling and aeration ponds — a fully natural filtration method that allows solids and waste to settle before the water is clear enough to use again. By the time water reaches our third pond, it is ready to irrigate the vines and water the gardens.

Our smart watering system employs sensors that monitor irrigation and detect leaks in real time, delivering water directly to vine roots and eliminating surface evaporation. All watering uses reclaimed water only.

Our Compost Program Extends Vine Life by Up to 15 Years

When we think of compost, we see a long-term method of reducing emissions while building healthy soil. While each batch takes about two months to produce on site, the lasting effects are calculated over decades. By maintaining healthy soil with beneficial fungi and bacteria, we project our vines will remain productive for up to 15 years longer than would normally be expected.

Instead of replanting a vineyard every 20–25 years, we can replant every 35–40. That means fewer passes with heavy machinery, less disruption to the soil, and vines that capture carbon for longer.

All Our Electricity Comes from 100% Renewable Solar and Wind Power

All electricity at Cakebread Cellars comes from a 50/50 blend of solar and wind through MCE’s Clean Energy Deep Green Program, and we are 100% Green-e certified. Microturbines at our Rutherford facility reduce grid demand by up to 100kw while powering barrel room cooling via an absorption chiller.

Reducing Energy and Emissions at Every Level

Beyond sourcing clean power, we continuously reduce our energy needs, from LED lighting, upgraded refrigeration, and variable frequency drives on pumps to being the first in Napa to install solar-powered Big Belly trash compactors that compact waste 5:1. We’ve joined the Napa Valley Forward carpooling programme, shifted community communications to digital to save more than 20,000 pages of paper a month, and reduced wine club shipment frequency to cut freight trips.