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Acquiesce Winery

Robin Black
October 3, 2019 | Robin Black

2019 Fall Shipment - Meet the Wines!

2018 Ingénue (2 bottles)

A blend of Grenache Blanc, Clairette Blanche, Bourboulenc and Picpoul Blanc, the Ingénue has a very high-toned, exuberant nose of primarily minerals and fresh fennel, with suggestions of lemon/citrus and spring/floral notes; medium-full body of moderate weight despite meaty, slightly dense, textured qualities, finishing with mineral and citrus notes in the mouth. We enjoy this wine with gruyere grilled cheese, tomato tart, pork belly, goat cheese and so much more.  Best of Class & Double Gold in the 2019 International Women's Wine Competition plus Gold & Best of Class in the 2019 Sunset International Wine Competition.

2018 Bourboulenc (2 bottles)

We are the first winery in the U.S. to release this varietal that has been grown in France for hundreds of years. It’s got a great natural acidity, with citrus flavors of orange and key lime and with a honeyed beeswax finish. We find that it pairs well with fish (a natural with bouillabaisse!) and even shines with spicy foods.  Gold Medal - 2019 International Women's Wine Competition.

2018 Roussanne (1 bottle)

This wine has the most diverse characteristics of all of our varietals. The mouth is juicy yet still restrained, with flavors of apricots and cream. The finish is mineral, with almond, pear, floral and even some honey notes. It stands up to rich shellfish, salmon, spicy foods and garlic stir-fries. A must with foie gras!  Gold Medal - International Women's Wine Competition 2019.

2018 Grenache Rosé (1 bottle)

This Provençal style dedicated rosé has a delicate salmon color with aromas of watermelon, strawberry and lime. Our Grenache grape clones come from both the famous French Château de Beaucastel Winery in the Châteauneuf-du-Pape region and from the renowned Alban Grenache clone; the cool nighttime breezes from the Mokelumne River nearby gives the grapes ripe, fruity flavors with excellent balance. This wine pairs well with any food but try it with Mediterranean cuisine or Spanish tapas for a special treat—or just enjoy it outside on a sunny day!  Gold Medal - 2019 Sunset Magazine's International Wine Competition.

Time Posted: Oct 3, 2019 at 12:30 PM
Robin Black
August 23, 2019 | Robin Black

Our Vineyard Tours Are Back Just in Time for Harvest!

Join us for an Educational Harvest Vineyard and Winery Tour highlighting our estate vineyard and winemaking practices following the Lodi Rules Sustainable Farming Program on either Saturday, September 14th or Saturday, September 21st at 9:30 AM.

This is an ideal time of year to visit us for a vineyard tour, since you’ll get to experience the grapes themselves right out in the vineyard.

Participants will walk the vineyard with Rodney Tipton, gaining an understanding of trellising, pruning, tying, maintaining shade canopy and seeing how our irrigation program works, to name a few.

The vineyard tour will be followed by an overview of the winemaking process by winemaker Susan Tipton. Learn how to check grapes for ripeness and follow our grapes from the vineyard to the glass. Taste the grapes directly from the vine, and then try freshly pressed grape juice from the tank! Discover how our wines taste along multiple steps in their journey to the bottle and learn just how they got there.

Next up will be a tasting of our fall lineup of white wines each paired with small bites, and ending with a box lunch from the Lodi Airport Cafe on our patio.

Bring a hat or sunscreen and comfortable walking shoes (that don’t mind getting a little dusty).

Limited to 20 guests.

Cost for tour, tasting, and lunch:

$35 per person - $25 per person for Acquiesce Wine Club Members - SOLD OUT!

RSVP here to be added to the waitlist.



Time Posted: Aug 23, 2019 at 2:58 PM
Robin Black
August 15, 2019 | Robin Black

Meet our 2018 Roussanne!

Our newest release from the vineyard is our 2018 Roussanne, a true Rhȏne grape that originated in the northern Rhȏne valley in France. This is our eighth vintage of the sometimes-temperamental variety, and we are excited about what we’re tasting so far.  It’s already earned a gold medal at the 2019 International Women’s Wine Competition, and impresses with aromas of tea rose, white flowers and a hint of spice on the nose, and it unfolds on the palate with notes of pear, apricot and a rich mouthfeel. The finish lingers with flavors of almonds and honeycomb. A backbone of minerality and acidity keeps this wine gorgeously balanced and delicious alone or with pairings from seafood to foie gras. As with all our wines, it is produced in 100% stainless tanks and never goes through malolactic fermentation, allowing the pure fruit flavor of our unique Lodi-Mokelumne River AVA terroir to really shine through.

While Roussanne is perhaps the most ageable of Rhȏne white varieties—and is often referred to as the white wine for red wine drinkers thanks to that ageability and all-around richness--it does have a bit of a  reputation.

 “Roussanne is a spindly plant, susceptible to wind, to rot, mildew, and oidium. Uneven ripeness, as well as botrytis, is common, and multiple passes are frequently required for a proper harvest.  In the vineyard it is so fickle, in fact, that a grower at Novovine, a Sonoma nurseryman, gave it the nickname ‘the Princess.’”

-Patrick Comiskey, American Rhȏne

In the next breath, however, those who bemoan Roussanne’s finickiness will become downright poetic in describing the beautiful wines this grape produces. Is the princess worth all the trouble? The answer is YES.

It can certainly be a bit of a problem child in our vineyard, but we also have a slightly more hospitable environment for Roussanne here in Lodi, where we have a longer growing season and no troublesome winds like southern France’s Mistral.

One of the keys to growing Roussanne with best results is to keep yields low (which in turn keeps Roussanne’s acid levels in check), which we do with all our fruit at Acquiesce. At harvest, all the fruit is hand-picked and whole-cluster pressed.

Our 2018 Roussanne has just been released, and you can purchase it from our website or in our tasting room where we’ve just added it to our tasting flight.

307 cases produced, 100% estate grown

$32 Retail

Time Posted: Aug 15, 2019 at 2:47 PM
Robin Black
August 9, 2019 | Robin Black

Beautiful Bourboulenc

We are pleased to announce the release of our 2018 Bourboulenc!


Technical notes:

Harvest date – September 21, 2018 (last varietal harvested)

Brix at Harvest – 23 – Absolutely beautiful fruit!

Date of Bottling - January 18, 2019

Cases Produced – 386 cases

Alcohol – 13.5%

In a year notable for its lack of extremes—no heat spikes, no flooding, and no extended drought conditions—the 2018 vintage was a stellar one for the Lodi region, and it really shows in our second-ever bottling of the rare Rhȏne variety Bourboulenc, grown on our estate in the Mokelumne River AVA.  Acquiesce was the first U.S. winery to release a single-variety Bourboulenc, and we think our sophomore effort is even better. It’s a high-yielding, hardy grape that thrives on heat and sunshine—something we have plenty of in Lodi!

How did we make this vintage? For starters, all our estate fruit is certified under the Lodi Rules for sustainable winemaking. How we grow the grapes for our wine is as important as how we make the wine itself, because without quality fruit you cannot have great wine.

The fruit was hand-picked in early morning and whole cluster-pressed; as with all our wines, the grapes were cold-fermented in stainless steel tanks to allow maximum expression of the fruit flavors and has no residual sugar, which means this wine is crisp and dry. It does not undergo malolactic fermentation.

While this variety has been prized in Southern Rhône, Provence and Languedoc for centuries for its balanced acidity and citrus flavors, it really shines in our Lodi terroir: aromas of white flowers and spice lead to bright citrus flavors in the glass, with hints of fresh herbs, a supporting minerality, and a lingering honeyed finish. Bourboulenc is a primary component of several blends in southern France (Bandol Blanc, anyone?), and it’s a key variety in our own new Ingénue blend, but it’s a real standout as a varietal bottling.  Rarely, if ever can it be found bottled as a single varietal.  While this wine is delicious all by itself, it’s also a food-friendly wine that pairs well with seafood, pastas and risottos with a cream sauce, and even with spicy food. As we worked on this writeup we decided to pair it with a leek risotto and seared scallops, and it was a winning (and delicious!) combination.

Like all the wines Acquiesce makes, it is exceptionally well-suited in general for the lighter California (and West Coast) cuisine.  Our Bourboulenc recently won a gold medal at the 2019 International Women’s Wine Competition, earning its place alongside all our other gold medal winners.

It’s available to wine club members and in our tasting room beginning August 15, with a $28 retail price. It joins our tasting room lineup on the 15th as well, so stop by and discover this exciting new wine for yourself!

Time Posted: Aug 9, 2019 at 1:43 PM
Sue Tipton
February 7, 2017 | Sue Tipton

Vintage 2016

Happy New Vintage!

The 2016 harvest is being noted as the first “normal” vintage we’ve seen in quite a few years. So, what does that mean?

It is widely reported that with a mild early summer and consistent growing conditions, harvest volumes, and ripening time this vintage is considered “normal”. This is most interesting to me because at nearly every vintage we will hear reports that things are not normal in one way or another.

Here in our small vineyard we saw a fairly even growing season where temperatures and moisture are concerned along with a good bloom and set but then came a bit of uneven ripening which made cluster thinning a little trickier but that could be considered normal. As human beings chasing a “perfect” result, we would like to think that perfect growing conditions and absolute even ripening should be the normal. The truth is that those conditions never really happen so that should be considered ideal.

But again, what we humans sometimes perceive as ideal and what nature determines as the ideal and perfection can be in conflict. Nature always gets her way and I have learned that the sooner I’d come to terms with that the sooner I would learn to observe her and understand the real path to good winemaking.

I think of my winemaking in parallel with my lifespan. How many vintages will I enjoy the privilege of making wine? My love of the journey forces me to focus intensely with the objective of learning and understanding the influencing factors effecting the key to it all -- the vineyard and mother nature.

I remain committed to acquiesce to mother nature and let the vines guide me to the best wines I can make with each remaining vintage.

2016 Vintage in the Bottle

Our bottle with it’s beautiful shape is not the easiest for our mobile bottler to run on his line. (a lot of tipping) This year we bottled with a new set of tooling custom designed to fit the shape of our bottle and we are all very happy with the result. Many more bottles filled, corked and labeled in a lot less time.

More Mother Nature

2 years ago, Rodney vowed never to complain about rain again no matter how much we might get. He has stuck to his word and even when one of the trucks loaded with our newly bottled wines sunk in the parking lot, and he and our wonderful growers spent the day digging it AND the forklift out, there was no complaint about rain.  All is well that ends well and thankfully the 2016 vintage is resting in bottles safe and snug in the warehouse.

All that’s left is to re-open the tasting room in March and share with you!

Favorite Food Pairings

This year our family holiday meal consisted of all pork belly Porchetta, cornbread, citrus salad and macaroni and cheese with gruyere. 

Grenache Blanc was an extra nice complement with the cornbread, so if I could only taste one wine with this meal it would be Belle Blanc since the Grenache Blanc in the blend kisses the cornbread, the Roussanne is married to the pork and the Viognier with macaroni and cheese. Click images below for recipes!






Time Posted: Feb 7, 2017 at 11:13 AM
Sue Tipton
December 13, 2016 | Sue Tipton

So it’s the 2016 Holiday Season!

So it’s the 2016 Holiday Season!

This time of year brings warm and happy feelings for me in so many ways. Of course, joyful time spent with our 3 sons, daughter in-laws and 3 granddaughters are highlights and in addition, I am comforted by the fact that our wines are peacefully resting in the their stainless steel tanks awaiting bottling in the New Year.

Although the tasting room is closed due to having sold out of last year’s vintage, we have been busy racking and fining the wines, gathering materials for bottling and in the coming weeks we will take care of the final filtering before bottling day.

I am a bit more excited about bottling this year because as I am sure you’re aware, the shape of my bottle is unique and our mobile bottler has always been less than excited to run them through his bottling line. Lots of special set up on his part as well as additional hands to try and keep them form tipping over during the process.  Not exactly the picture of efficiency but this year, he has come up with specially designed tooling and we agreed to invest so that we can experience the same smooth operation as the wineries with “normal bottles.”  Stay tuned and we’ll post a video!  Bottling begins the 20th of January.

Post bottling we will again begin preparing to open the tasting room and planning the spring release. I am really pleased with how this vintage is coming along across all varietals and expect them to age really well. 

Aging Acquiesce Wines

Many of us can’t exactly wait too long to enjoy these wines but for those of us who enjoy the changes that an aged wine can bring, I wanted to shed some light on our wines and aging. I often get questions about white wines and their ability to age well with many believing it is a practice reserved for red wines.

How a wine ages depends on many factors beginning in the vineyard and carrying through the winemaking approach considering structure, acidity, and residual sugar to name a few. My aim is to make wines that are enjoyable early on AND that will develop nice complexity over the next 5 years.

Some of you may have tasted different vintages of the same varietals in the tasting room this year and we made it a point to pay attention to your observations. While it seems a slight majority enjoy the older vintages, many preferred the brighter acidity with more pronounced fruit notes in the younger wines. I am very pleased as this is the aim of my winemaking approach.

Do I need a wine cooler or cellar to properly age Acquiesce wines?

Of course, ideal conditions or close to it, can be achieved with either a wine cooler or cellar but if you want to lay these wines down for a couple of years, a cool dark area of the house such as a hall closet will do the trick. In addition to cool and dark, consistent temperature is key. Large temperature swings are a negative so the location should be away from heat sources.

If you are aging some of my wines now or do so in the future I would most appreciate hearing about your experience.

Wine Club Waiting List

With a strong crop, we have more finished wine than ever before and we will be opening the club to folks on the waiting list!  I’m so happy to expand the family and getting to know you all. With the newly planted vineyard being ready for harvest this coming Fall, we will be able to open the club to more folks and maybe even stay open through the holidays!

While this blog is a bit shorter than most, I want all who enjoy the Acquiesce experience to know you are very much appreciated and I really look forward to seeing you again beginning in March with an all new vintage and hopefully a few aged wine comparisons as well.

Rodney and I are off to enjoy time with the family and we wish you all the very best for the holidays and for 2017!!

Little Secrets

  • Wine club members should be receiving a holiday surprise in the coming days
  • We have a couple of new additions to be unveiled in March


Love This Recipe Pairing with our Grenache Blanc!

Serves: 32

1 tbsp olive oil
1 tbsp butter
2 cups finely chopped Cremini mushrooms
1 onion, chopped finely
¾ tsp dried thyme
¾ tsp dried rosemary
salt & fresh ground pepper to taste
2 tbsp flour
½ cup heavy cream
3 tbsp Acquiesce Grenache Blanc
⅓ cup shredded Gruyere cheese
2 sheets of puff pastry, thawed (12x12 inches)
1 egg + 1 tbsp water whisked together


Preheat your oven to 400 degrees. Line 2 baking sheets with parchment paper. Set aside.

In a skillet, heat up the olive oil and butter. Add the chopped onion and saute for about 1 minute. Add the chopped mushrooms, thyme, rosemary and salt & pepper. Cook until the onions and mushrooms are tender and there is no moisture left from the mushrooms. Then stir in the flour and cook for 1 minute. Stir in the Grenache Blanc and cream. Remove from the heat, and stir in the Gruyere cheese. Set aside.

On your counter, lay out the puff pastry with the parchment paper it came with still attached. Using a pizza cutter cutter, cut the pastry into 16 pieces. Scoop about 1 tbsp of the mushroom mixture into the centre of the dough (do not overfill or they will leak). Then fold the dough in half and press the edges to seal them. Place the mini turnovers onto your prepared baking sheet, at least 1 inch apart. Brush the sealed edges and tops of the turnovers with the egg mixture. Repeat the above with the other puff pastry sheet and remaining mushroom mixture.
Bake each tray for about 15 minutes, or until the tops are golden brown.

Time Posted: Dec 13, 2016 at 11:57 AM
Sue Tipton
December 9, 2016 | Sue Tipton

Harvest 2016 Kickoff!

Following a winter and spring that brought some nice and needed rainfall, the vineyard is in really nice condition with all of the newly planted 7 acres well established. With harvest underway our focus has turned to the adult vineyard as we harvested and “luvsqueezed” (pressed) our viognier yesterday and I am really very excited about the flavor and balance of the juice.

Next up looks like Grenache Blanc which is at 20 brix right now and should be ready within the next 3 weeks. Stay tuned for status updates and you're welcome to stop by for peak at harvest and pressing activities with the AV team. Over the coming several weeks, all the wines will go through a long cool fermentation and finally their lives as wines in a sexy bottle begins in January.

This week we had the pleasure of hosting the Wine Bloggers 2016 Conference here in Lodi with many tours, excursions and discovery activities for the nearly 300 bloggers attending. At Acquiesce we were glad to host a pre-conference group on Wednesday with a vineyard and full tasting tour to kick off their activities as well as a really fun group that selected the "Pick a Peck of Picpoul" excursion that consisted of a vineyard and winery tour, tasting of freshly pressed Viognier juice, a full tasting experience followed by dinner at our home with 2 beautiful Can Can dancers . . . how French can you get?

A fabulous dinner prepared by Jennifer Kupka of the Lodi Airport Café paired very nicely with Grenache Blanc, Belle Blanc, Roussanne and Viognier. Pictures are nice but tasting is...


We are often asked about White Rhone varietals in Lodi and the long-standing misconception that Lodi is not suited for growing white wine grapes. Here a few facts that help explain the why and how of the differences and similarities of the Lodi region and the Southern Rhone region of France.

Let it be known that we adore wines from the Rhone region and drink them often. Of course we love our versions as well so what are the differences? French versions are a bit rounder in body and mouth feel and sometimes some oak can be detected. They are not very acidic but the finish can still be long and pleasing.

Acquiesce's Lodi versions are brighter with notes of fruit coming across on the aroma as well as the palate. They are higher in acid and have no issue staying with you through a nice long finish and can be paired well with an impressive array of foods. The pairing possibilities range from casual and informal snacks (Maui onion potato chips) to gourmet foods of fish, pork, poultry and beef of many variations.

Sidetracking for just a moment, there is another common misconception that white wine pairing options are limited to certain foods. How many times have you heard " if you're having a white wine order chicken or fish”?  That’s just sad and very limiting so we are determined to open as many minds and mouths as possible to the truth about white wine versatility.   Note: might be a book in our future

Okay, back to the main topic at hand. Historical weather information indicated in the charts below (we chose the years 2000 to 2015 show that  Lodi is a few degrees warmer during the day AND a few degrees cooler during the night which, when coupled with the consistent delta breeze makes a key impact on the quality of the grapes. Another key factor is rainfall and time to ripen. Lodi doesn’t see any significant rainfall during the growing season which allows us to water to the exact amount we feel is best for flavor and extend the season for full mature ripe fruit.

These factors are only a  portion of what is known as terroir and I'll have more on the total terroir coming soon.


The next time you relax and enjoy a crisp Acquiesce white wine, you might take a few minutes to contemplate the weather pattern here and maybe even do what I do, thank mother nature for the blessing.

Here's to the French Rhone and Lodi appellations! 

And now our newest pairing recipe find.. From Serious Eats (our real go to food site) and Daniel Gritzer

Yukon Gold Potato Salad With Tarragon Pesto and Pickled Onions Recipe

Definitely a treat with our Roussanne (we enjoyed it along side a nice smash burger)

Cheers and looking forward to seeing you soon!

Time Posted: Dec 9, 2016 at 12:00 PM
Sue Tipton
June 9, 2016 | Sue Tipton

Fun Filled Spring and Looking Forward to Summer!

Rodney and I spent last weekend, both Saturday and Sunday in beautiful Monterey pouring at the Monterey Wine Festival.

The weather cooperated nicely with cool breezes and delightfully bright sunshine. We had a great time with the visitors as this was a knowledgeable and enthusiastic crowd.

Attending wineries from Lodi were all under the same tent and as a region we were very well received. Many folks commented that the Lodi wines were their favorites of the festival and that they would be planning a Lodi wine tour soon. It’s always gratifying to introduce enthusiasts to the Lodi wine region, our wines and the welcoming, knowledgeable people staffing the tasting rooms.

We enjoyed a lovely dinner at Montrio Bistro in downtown Montery and enjoyed a very interesting appetizer of popcorn and duck confit.

Service and vibe at this restaurant is excellent and if you’re ever in the area we recommend it. I recommend the popcorn appetizer with Roussane, Viognier or Belle Blanc for sure.

On Sunday morning we awoke to a really nice surprise in my inbox with a message from Sunset Magazine International wine competition letting me know my 2015 Grenache Blanc achieved the Best of Class Gold status! Needless to say I was energized for the day ahead.

More good news arrived yesterday - the California Commercial Wine Competition awarded us The Best Viognier in California - 98 pts Double Gold for our 2015 Viognier!  Wow!

So the spring has been exciting and enjoyable highlighted by the time we got to spend with our club member family over the 3 weekend pickup open houses we started this year. We were definitely able to spend more quality time with folks which for us, is what the event is all about.

All new plantings are off to a really good start and I’m looking forward to seeing them through this summer and into next year when we will make some more interesting wines.

On a closing note, I want to share a great recipe from Serious Eats, (one of Rodney’s favorite food sites)

Frozen White Wine Yogurt


2 cups full-fat Greek yogurt, cold
3/4 cup sugar
3/4 cup dry white wine, cold
Lemon juice, to taste
Salt, to taste


In a large bowl, whisk yogurt and sugar together until sugar is dissolved. Stir in wine with lemon juice and salt to taste (start with 1/4 teaspoon of each).
Transfer to an ice cream maker and churn according to manufacturer's instructions. Serve immediately for soft serve, or freeze 2 to 3 hours for a firmer consistency.

We used our 2015 Viognier and if you choose one of the others, please share with us here.

Thanks for reading and happy wine tasting !


Time Posted: Jun 9, 2016 at 4:23 PM
Sue Tipton
May 26, 2016 | Sue Tipton

The New Plantings Are In!

Yes!  After planning, plotting, waiting and ripping up our Zinfandel, we have just planted the last of our new whites.  We've been waiting for these little Bourboulenc beauties for a few years, but they are now in the ground at Acquiesce.  So our newly planted 6.5 acres includes the following varieties:

  • Picpoul Blanc
  • Roussanne
  • Clairette Blanche
  • Bourboulenc
  • Grenache Noir
  • Grenache Blanc

I am so looking forward to the Chateauneuf du Pape style blends that are in my future with these fun additions!

Time Posted: May 26, 2016 at 10:49 AM
Sue Tipton
June 7, 2013 | Sue Tipton

The Winemakers of Châteauneuf du Pape

Doug, our English speaking tour guide picked us up from our hotel in CDP.  We outlined the mission for him — we’d like to tour wineries in the area that craft beautiful white wines.  This proved to be a challenge for Doug, since only 20% of the wines in CDP are white . . . but he came through for us!

My husband Rodney with our tour guide Doug

Doug, a retired Boeing engineer left Seattle 8 years ago for a vineyard and winery in CDP.  Newly retired, Doug felt the lows of the recession of the past few years and had to sell his vineyard.  He’s now a necogiant, a wine merchant who buys wine from winemakers and sells it under his label.  And, he gives tours to the English and Americans looking for a true CDP experience.

Walter McKinlay and I at Domaine de Mourchon

Our first stop was Domaine de Mourchon and Walter McKinlay.  Walter is from Scotland and is doing wonderful things with the grapes of the region.  Every wine was delightful, white, rose and red . . .great Chateauneuf du Pape style.  His expertly designed winery is based on the gravity fed system, with grapes going in at the top and bottles shipped out from the bottom floor.

After a tour with Walter, we visited several co-operative wineries, where growers and winemakers get together to create a branded wine.  It was here that we saw locals filling up old milk jugs with wine . . .for only a couple euros per container and it was good wine!

Filler up at the Co-op

Lunch in a small cafe in the wine town of Gigondas was just amazing.  The day would have been complete, but there were more wineries to see . . .

Time Posted: Jun 7, 2013 at 5:50 PM