James Mitchell

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Tucked between the San Francisco Bay and Sierra Nevada mountain range, Lodi is rugged and a little untamed. It’s a great place to grow wine grapes as cool evening Delta breezes to moderate the day’s heat. The soils in the estate vineyards are just what the 25-year old grapevines need. The pink-colored Rocklin-Jahant loam is well-drained with low fertility, forcing vines to slowly draw water, putting more energy into those clusters. All harvesting is done at night as the Delta breezes came up and sorted in the vineyard to make sure only the cleanest grapes came to the winery. Grapes are fermented in stainless steel at 84°F for about 12 days, then left the wine on the skins, tasting at least twice a day to ensure the right texture and tannin levels before pressing. For aging, both stainless steel (for freshness) and French and American oak barrels are used. The French is elegant, tighter grained and spicy, while the American is vanilla, brown sugar and toast. After 12 months, the blend is finalized, by adding Petit Verdot, Merlot, and a touch of Malbec.