Lambert Bridge began in 1975 on West Dry Creek Road, anchored by hillside vineyards that catch long afternoon light and cool evening breezes. The estate shifted toward small-lot, vineyard-driven production in the late 1990s, focusing on Bordeaux varieties that thrive in the gravelly, well-drained soils around the winery. Hand harvesting, double sorting, and gentle fruit handling shape the approach in the cellar, where fermentations take place in stainless steel and aging relies on French oak tailored to each lot. The estate vineyards, including Chambers and Forchini, supply most of the fruit, with sustainable farming guiding all work in the field.