In the 1960s, Freemark Abbey Winemaker Brad Webb, (subsequently known for his time at Hanzell) pioneered a number of methods that have since become California winemaking standards. Case in point, his use of non-malolactic fermentation for Chardonnay is still used at Freemark Abbey today. In the 1970s, Jerry Luper (of Château Montelena and Diamond Creek fame) worked his magic on the red wines, cementing Freemark Abbey’s position as a world-class Cabernet house. Freemark Abbey has been fortunate to have Ted Edwards as winemaker since 1985. His creative approach combined with the sheer length of experience with the vineyards of Napa Valley – the Rutherford Bench in particular – makes him one of the region’s leading winemakers, most notably for his Cabernet Sauvignon.