James Mitchell

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 since cool evening Delta breezes 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.

Grapes are harvested at night and sorted in the vineyard to make sure only the cleanest grapes make it to the winery. Following fermentation in stainless steel at 84°F for about 12 days, the wine is left on the skins and tasted 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 wood gives more elegant and spicy notes, while the American oak brings vanilla, brown sugar and toast. After 12 months, the blend is finalized, by adding Petit Verdot, Merlot, and a touch of Malbec.