Clarksburg, CA

This wine has bright citrus notes on the nose, followed with hints of lemon curd and well balanced acidity.

Winemaking: Harvest Brix: 22 | Alcohol  13.2 | Yeast: Native/Wild | Ferment: Neutral oak barrels. Sur lees until bottled.

White Wine Blend, Lodi

72% Roussanne/28% Marsanne

Aromas of honeysuckle, jasmine, lanolin and white peach on the nose. The palate is rich and expansive. 

Winemaking: Harvest Brix: 23.5 | Alcohol: 14.2  | Yeast: Native/Wild | Ferment: Pressed directly into neutral oak barrels. Sur lees for 10 months until bottled.

Clarksburg

Notes of mandarin, mineral oil, wet stone and mango on the nose. The wine is medium bodied with balanced acidity. The palate has flavors of pear, pineapple and apricot.

Winemaking: Harvest Brix: 22.3 | Alcohol: 13.1  | Yeast: Native/Wild | Ferment: Neutral oak barrels. 100% malolactic fermentation.

50% Roussanne, 30% Grenache Blanc and 20% Marsanne

The nose on this wine has hints of lime zest, wet stone and lemon heads (yes the candy!). The wine is very well rounded and voluptuous with flavors of apricot and forest floor. This wine was blended after aging in neutral oak barrels and unfined and unfiltered.

Winemaking: Harvest Brix: 22-23.5 | Alcohol 13.5% | Yeast: Native/Wild | Ferment: Neutral oak barrels. Blended after aging. Bottled unfined and unfiltered.

Mokelumne River, Lodi

Strawberry, rose and watermelon rind fill the nose on this wine followed by hints of lime and baking spice. Despite the light color, this is a medium bodied red wine.

Winemaking: Harvest Brix: 23.0  | Alcohol: 14% | Yeast: Native/Wild | Ferment: This rosé was skin fermented in bins and punched down daily until approx. 4 brix. We then pressed to allow the primary fermentation to finish in the barrel.

Cottonwood Vineyard Red Wine Blend, Carneros, Napa Valley

80% Grenache and 20% Syrah

Carneros is known for its relatively cooler temperatures due to the marine fog and breezes coming in off the San Pablo Bay. What the cool climate means for this wine is reflected in the palette with fresh cherry, dried herbs and menthol notes emulating an old world style rhone blend of Syrah and Grenache. 

Winemaking: Harvest Brix: 23.5 | Alcohol: 14.5% | Yeast: Native/Wild | Ferment: Whole cluster into neutral french oak barrels.

Judge Vineyard, Bennett Valley

Rich tones of cranberry and chocolate fill the nose of this wine with slight hints of rose and wet stone. Dark fruit, plums and tobacco fill the palate with soft but strong, woody tannins.

Winemaking: Harvest Brix: 23.5  | Alcohol: 14.3% | Yeast: Native/Wild | Ferment:100% whole cluster in stainless steel tanks punched down twice a day until dry. Pressed directly to the barrel to finish ML conversion and rest until bottling. 

Sheppard’s Syrah, Sonoma Valley

Notes of raspberry, blueberry, orange marmalade and spice are on the nose of this wine. Flavors of violet and white pepper are found in the rich palette, with enough tannins and acid to pair great with food. 

Winemaking: Harvest Brix: 22.5 | Alcohol: 13.7  | Yeast: Native/Wild | Ferment: 100% whole cluster with 10% viognier co-fermented. Aged in neutral French oak.

Jemrose Vineyard 

Aromas and flavors of fresh picked crushed blackberries, notes of cocoa and a touch of white pepper. The mouthfeel has an iron quality, with a rich and expansive mid-palate.

Winemaking: Harvest Brix: 22.2  | Alcohol: 13.7% | Yeast: Native/Wild | Ferment:100% whole cluster in stainless steel tanks punched down twice a day until dry. Pressed directly to the barrel to finish ML conversion and rest until bottling. Unfined and unfiltered.