Dive into

the Details

WINE SPECS

 
Barbera Lodi

These grapes thrive in the warm sunny days and cool nights as a result of gentle breezes coming from the San Francisco Bay and Delta waterways. This allows it to mature and have a proper balance
between fruit character and structure. The grapes were grown on the western side of the appellation and were harvested at optimal ripeness, crushed, and pressed into stainless steel vessels. Using Rhone 4600 yeast strain, the wine is fermented in French oak barrels, giving it the crisp and refreshing texture. Temperatures are monitored, not to exceed 65°F to produce a slower, cooler fermentation that traps
flavors and aromas.


Technical Notes

  •  Alcohol: 13.5%

  •  Harvest Date: Sept. 19th

  • Total Acidity: 6.8 g/L

  • pH: 3.17

  • Residual Sugar: 0.03 g/L

Composition

  • 100% Barbera

 
Cabernet Sauvignon

The essence of this wine comes from vineyards that benefit from the deep and rich soils that make-up the Eastside of Lodi. The fruit benefits from warm sunny days and cool nights as a result of gentle breezes coming from the Pacific Ocean. This allows the fruit to mature and have a proper balance between fruit character and structure.  The fruit was harvested at optimal ripeness and was crushed and fermented in stainless steel vessels.  The wine was then aged in experienced French barrels and allowed to age for 28 months.  The blend was then created and prepared for bottling.  It has produced a fresh fruity style wine that is sure to please your palette.  The wine was then blended and put back to barrel to allow the various components to integrate.  From there the components of the wine were allowed to integrate together and evolve into the tincture that can be enjoyed today.

 

Technical Notes

  • Alcohol:  14.5%

  • Harvest Dates: Sept. 21st

  • Total Acidity: 5.2 g/L

  • pH:  3.83

  • Residual Sugar: 0.2 g/L

Composition

  • 89% Cabernet Sauvignon

  • 7% Cabernet Franc

  • 4% Petite Sirah

 
Chardonnay

 The Chardonnay grapes come from the Lodi Applellation that benefit from the black humus rich clay soils coupled with the close proximity to the San Francisco Bay. The cool temperatures and the fog covered summer mornings create a very long growing season that allows the fruit to develop more complex texture as well as flavors and aromas. The fruit was harvested at optimal ripeness and was crushed, pressed, and fermented in barrels.  The wine went through a cool fermentation with D21 yeast and was stirred post fermentation in sur lie style, to add depth and complexity. The wine underwent malo-lactic fermentation to further complex texture and finish of the wine.

 

Technical Notes

  • Alcohol: 13.8%

  • Harvest Dates: Sept. 24th

  • Total Acidity: 6.5 g/L

  • pH: 3.43

  • Residual Sugar: 0.9 g/L

 

Composition

  • 100% Chardonnay

 
Barbera Shenandoah Valley

The Barbera grapes come from the valley floor in the Shenandoah Valley in Amador County California. The warm sunny days and cool nights allow the fruit to mature and have a proper balance between bright fruit and structure.  The fruit was harvested at optimal ripeness and was crushed and fermented in stainless steel vessels.  The fruit was then cold soaked for 2 days and then fermented with Rockpile yeast (RP15) at slightly cooler temperatures (65 degrees). Once compete, the wine was pressed to tank and then racked into mainly experienced French oak barrels.  The wine was then aged in barrels and aged for 18 months.  The wine was then fined and filtered and prepared for bottling. 

Technical Notes

  • Alcohol: 15.0%

  • Harvest Dates: Sept. 24th

  • Total Acidity: 6.8 g/L

  • pH: 3.48

  • Residual Sugar: 0.8 g/L

 

Composition

  • 100% Barbera

 
Tempranillo

These grapes come from a vineyard on the east side that develops fruit with intense character. This coupled with warm sunny days and cool nights, produces fruit that is mature and has a proper balance between bright fruit and structure.  The fruit was harvested at optimal ripeness and was crushed and fermented in stainless steel vessels.  The fruit was then cold soaked for 2 days and then fermented with Rockpile yeast (RP15) at slightly elevated temperatures (85 degrees). Once complete, the wine was pressed to tank and then racked into mainly experienced American oak barrels.  The wine was then aged in barrels and aged for 18 months.  The wine was then fined and filtered and prepared for bottling. 

Technical Notes

  • Alcohol: 14.2%

  • Harvest Date: Sept. 29th

  • Total Acidity: 6.1 g/L

  • pH: 3.55

  • Residual Sugar:       0.4 g/L

 

Composition

  • 100% Tempranillo 

 
FI2A0315_edited.jpg

These red grapes were grown on the east end of the Lodi appellation which is known for warm sunny days and warm nights, that produces fruit that is mature and has a proper balance between bright fruit and structure.  The fruit was harvested at optimal ripeness and was crushed and fermented in stainless steel vessels.  The fruit was then cold soaked for 2 days and then fermented with yeast (CLOS) at slightly elevated temperatures (75 degrees). Once complete, the wine was pressed to tank and then racked into mainly experienced French oak barrels.  The wine was then aged in barrels and aged for 6 months.  The wine was then fined and filtered and prepared for bottling.  

 

Technical Notes

  • Alcohol: 14.0%

  • Harvest Dates: Sept. 18th to Oct 9th

  • Total Acidity: 5.6 g/L

  • pH: 3.55

  • Residual Sugar: 2.2 g/L

 

Composition

  • 62% Merlot

  • 38% Cabernet Sauvignon

 
FI2A0286_edited.jpg

These red grapes were grown on the east end of the Lodi appellation which is known for warm sunny days and warm nights, that produces fruit that is mature and has a proper balance between bright

fruit and structure. The fruit was harvested at optimal ripeness and was crushed and fermented in stainless steel vessels. The fruit was then cold soaked for 2 days and then fermented with yeast (CLOS)
at slightly elevated temperatures (75 degrees). Once complete, the wine was pressed to tank and then racked into mainly experienced French oak barrels. The wine was then aged in barrels and aged for 6
months. The wine was then fined and filtered and prepared for bottling.

Technical Notes:

  • Alcohol: 14.0%

  • Harvest Dates: Sept. 18th to Oct 9th

  • Total Acidity: 5.6 g/L

  • pH: 3.55

  • Residual Sugar: 2.2 g/L

Composition:

  • 62% Merlot

  • 38% Cabernet Sauvignon

 
FI2A0294_edited_edited.jpg

These grapes come from a vineyard on the east side that develops fruit with intense character. This coupled with warm sunny days and cool nights, produces fruit that is mature and has a proper balance between bright fruit and structure. The fruit was harvested at optimal
ripeness and was crushed and fermented in stainless steel vessels. The fruit was then cold soaked for 1 day and then fermented with Rhone 2400 yeast at slightly elevated temperatures (85 degrees). Once complete, the wine was pressed to tank and then racked into mainly
experienced French oak barrels. The wine was then aged in barrels and aged for 24 months. The wine was then fined and filtered and prepared for bottling.

 

Technical Notes

  • Alcohol: 14.6%

  • Harvest Dates: Sept. 14th to Sept. 18th

  • Total Acidity: 5.7 g/L

  • pH: 3.62

  • Residual Sugar: 0.5 g/L

 

Composition

  • 92% Carignan

  • 8% Malbec

 
Torrontes

These grapes come from a vineyard that benefit from the deep, rich soils that make-up the Lodi Appellation. The fruit thrives in the warm sunny days and cool nights as a result of gentle breezes coming from the San Francisco Bay and Delta waterways. This allows it to mature and have a proper balance between fruit character and structure. Torrontes grapes were harvested at optimal ripeness, crushed, and pressed into stainless steel vessels. Using a Rhone yeast strain (4600), the wine is 100% stainless steel fermented giving it the crisp and refreshing texture. Temperatures are monitored, not to exceed 56°F to produce a slower, cooler fermentation that traps flavors and aromas. The wine has produced a crisp fruity style wine that is sure to please your palette.
 

Technical Notes

  • Alcohol: 13.3%

  • Harvest Date: Sept. 11th

  • Total Acidity: 7.1 g/L

  • pH: 3.28

  • Residual Sugar: 0.03 g/L


Composition

  • 100% Torrontes

 
FI2A0270_edited.jpg

Symphony and Chardonnay both thrive in vineyards that benefit from the deep, rich soils that make-up the western edge of the Lodi Appellation. This area is typified by the warm sunny days and cool nights as a result of gentle breezes coming from the San Francisco Bay and Delta waterways. This climate allows fruit to mature and have a proper balance between fruit character and structure. These grapes were harvested at optimal ripeness and were simply crushed and pressed off into a stainless-steel tank. The juice was clarified and then inoculated with yeast (M2). The fermentation was carried out in tank and the temperature was maintained at 54 to 56 degrees. This cooler fermentation aids in locking in the fresh fruit characters in the wine.
 

Technical Notes

  • Alcohol: 13.1%

  • Harvest Dates: Aug. 15th to Aug. 18th

  • Total Acidity: 6.5 g/L

  • pH: 3.32

  • Residual Sugar: 4.1 g/L

Composition

  • 95% Symphony

  • 5% Chardonnay

 
verdejo.jpg

These grapes come from western edge of the appellation that benefits from the black humus rich clay soils coupled with the close proximity to the Pacific Ocean. The cool temperatures and the fog covered summer mornings create a very long growing season that allows the fruit to develop more complex texture as well as flavors and aromas. The fruit was harvested at optimal ripeness and was crushed, pressed, and fermented in stainless steel vessels. The wine went through a cool fermentation with D21 yeast and then was stirred post fermentation in Sur lie style, which adds depth and complexity to the wine. The wine underwent a partial malo-lactic fermentation to further add interest to
the wine.


Technical Notes

  • Alcohol: 15.0%

  • Harvest Date: Sept. 15th

  • Total Acidity: 5.8 g/L

  • pH: 3.68

  • Residual Sugar:6.4 g/L

 

Composition

  • 100% Verdejo

 
Barbara Rose

The grapes that produced this wine are from the best regions that California has to offer. The fruit benefits from warm sunny days and cool nights as a result of gentle breezes coming from the Pacific Ocean. This allows the fruit to mature and have a proper balance between fruit character and structure. The fruit for this wine was harvested at a point where it was mature and balanced so as to produce a wine that is complex and not overpowered by any one component. The grapes were crushed, pressed, and cold settled. Fermentation of the clarified juice was conducted in stainless steel vessels and the fermentation was kept at 55 degrees in order to maintain the fresh fruit characters of the wine. The wine was then blended and allowed the various components to integrate a produce the crisp fresh fruit driven wine before you.


Technical Notes

  • Alcohol: 13.2%

  • Harvest Dates: Aug. 19th to Aug. 27th

  • Total Acidity: 7.2 g/L

  • pH: 3.32

  • Residual Sugar: 0.5 g/L


Composition

  • 100% Barbera

 
Sparkling Demi-Sec

These grapes thrive in the warm sunny days and cool nights as a result of gentle breezes coming from the San Francisco Bay and Delta waterways. This allows it to mature and have a proper balance
between fruit character and structure. The grapes were grown on the western side of the appellation and were harvested at optimal ripeness, crushed, and pressed into stainless steel vessels. Using a D20 yeast strain, the wine is 100% stainless steel fermented giving it the crisp and refreshing texture. Temperatures are monitored, not to exceed 56°F to produce a slower, cooler fermentation that traps flavors and aromas. A second fermentation occurred in the bottle by adding sugar and yeast to allow the wines to bubble. The wine has produced a crisp fruity style wine that is sure to please your palette.


Technical Notes

  • Alcohol: 12.5%

  • Harvest Date: Aug. 9th

  • Total Acidity: 7.2 g/L

  • pH: 3.07

  • Residual Sugar: 0.03 g/L


Composition

  • 100% Chardonnay

 
Sparkling Brut

These grapes thrive in the warm sunny days and cool nights as a result of gentle breezes coming from the San Francisco Bay and Delta waterways. This allows it to mature and have a proper balance
between fruit character and structure. The grapes were grown on the western side of the appellation and were harvested at optimal ripeness, crushed, and pressed into stainless steel vessels. Using a D20
yeast strain, the wine is 100% stainless steel fermented giving it the crisp and refreshing texture. Temperatures are monitored, not to exceed 56°F to produce a slower, cooler fermentation that traps
flavors and aromas. A second fermentation occurred in the bottle by adding sugar and yeast to allow the wines to bubble. The wine has produced a crisp fruity style wine that is sure to please your palette.


Technical Notes

  • Alcohol: 12.5%

  • Harvest Date: Aug. 9th

  • Total Acidity: 7.2 g/L

  • pH: 3.07

  • Residual Sugar: 0.03 g/L

 

Composition

  • 100% Chardonnay

 
Sparkling Rose Cuvee

These grapes thrive in the warm sunny days and cool nights as a result of gentle breezes coming from the San Francisco Bay and Delta waterways. This allows it to mature and have a proper balance between fruit character and structure. The grapes were grown on the western side of the appellation and were harvested at optimal ripeness, crushed, and pressed into stainless steel vessels. Using a D20 yeast strain, the wine is 100% stainless steel fermented giving it the crisp and
refreshing texture. Temperatures are monitored, not to exceed 56°F to produce slower, cooler fermentation that traps flavors and aromas. A second fermentation occurred in the bottle by adding sugar and yeast to allow the wines to bubble. The wine has produced a crisp fruity style wine that is sure to please your palette.


Technical Notes
Alcohol: 12.3%
Total Acidity: 6.8 g/L
pH: 3.15
Residual Sugar: 0.54 g/L


Composition
100% Barbera