Rich Czapleski, owner of Canard Winery, shows off some of the leftover grapes from the recent harvest in his zinfandel vineyard. (Peter DaSilva / For The Times)
Rich Czapleski, owner of Canard Winery, walks through his zinfandel vineyard that is dry farmed. Some of the vines are more than 100 years old. (Peter DaSilva / For The Times)
Winery owner Rich Czapleski does not irrigate any of his grapevines, which have weathered some of California’s worst droughts. (Peter DaSilva / For The Times)
A zinfandel vine grows in the dry-farmed Canard Winery. (Peter DaSilva / For The Times)
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Rich Czapleski, owner of Canard Winery, dry farms all his grapes, including cabernet sauvignon and merlot. “And as a result, I think we get better quality,†he said. (Peter DaSilva / For The Times)
Dry farming requires the right kind of soil to absorb and retain natural moisture. (Peter DaSilva / For The Times)
