Today the winery's production is approximately 25,000 cases annually, sold primarily on the east coast from New York to Washington, D.C....but occasionally popping up at prestigious restaurant locations throughout the country. Typically described as European in style, the wines of Chaddsford represent the world's classic wine types: from light, fresh appealing wines made for early consumption, to richer earthier styles with an emphasis on maturity and graceful aging. Premium varietals include Chardonnay, Pinot Grigio, Cabernet Sauvignon, Merlot, Pinot Noir, Barbera/Sangiovese, Riesling, and Chambourcin.

Chaddsford Winery was founded in 1982 by Eric and Lee Miller who have been intimately involved in the growth and development of the premium eastern wine industry since its emergence onto the American wine scene in the early 1970s. Their combined 60 years of experience in enology, viticulture and wine marketing brought a unique background to the Chaddsford Winery that is largely responsible for its unparalleled success in moving to the forefront of the industry.

Located on a small country estate in the heart of the Brandywine artist community – halfway between Philadelphia and Wilmington, Delaware – the winery is housed in a charmingly renovated colonial barn that is open for visitors year round. It is just two miles away from the world renowned Longwood Gardens and the Wyeth family's Brandywine River Museum.

Eric Miller developed his interest in wine naturally when, as a child, he lived near many of the famous vineyards of Europe. In the mid 1960s, after spending a year in the tiny village of Saint Romaine, Burgundy, his family moved back to New York's Hudson Valley where they founded the state's first farm winery, Benmarl Vineyards, and built it to national prominence in the 1970s. In 1981, Eric left New York to start Chaddsford Winery with his wife Lee, a wine journalist who had published “Wine East of the Rockies” and co-founded Wine East magazine.

For the Millers, the first step in founding Chaddsford Winery was to scour the east coast to find what they believed was the best grape growing region for their new venture. This journey brought them to the beautiful and historic Brandywine Valley in southeast Pennsylvania, and ultimately to the 17th century colonial barn that is still the winery’s home. Today, the Millers still believe they have found the best grape growing region on the east coast, and continue to work toward establishing the Atlantic Uplands as a significant American wine district.

The 30 acre Miller Estate Vineyard is in northern Chester County, PA, and is part of the 300 acre French Creek conservation district. Its elevation is around 600 feet, rising about 200 feet above the small valleys on its south and north sides. The Nantmeal site on which Chardonnay, Pinot Noir, Cabernet Sauvignon, Cabernet Franc, Barbera, Syrah and Vignoles are planted, is about 15 acres with maximum sun exposure east, south and west. The land slopes to the northeast at about a 1% grade.

Soils here are gravelly silt loam with 0-6 inches of top soil. There is sufficient organic matter for healthy microbiology underground and vines are vigorous. We crop them at 2 to 3 tons per acre. Vines are 5-15 years old. On the “Drake” side of the hill, Chambourcin and Vidal Blanc are grown on a second site of about the same size, with a 15% hillside slope. Here the soils are much the same, but the site is less vigorous in it’s growing habits. Cropping is under 3 tons/acre.

Grapes from the Miller Estate Vineyard are typically bottled as part of Chaddsford’s prestigious Portfolio Collection of small, vineyard designated cuvées. Others make up the winery’s regional specialties, Proprietors Reserve White and Red. Chaddsford also purchases grapes from other premium vineyards in southeastern Pennsylvania.