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Our Bourboulenc covers a lot of aromatic ground with wafting aromas of cantaloupe, briny citrus, sweet florals, and beeswax. This vintage provided a fuller, yet mineral driven mid-palate. This rare variety’s typical acid backbone leads the way to a long, lingering finish.
We were the first winery in the U.S. to plant Bourboulenc in 2016. Our 1 acre block produces large, loose clusters that lower disease pressures. It has been grown in southern France for centuries where it has thrived in their Mediterranean climate, making it a natural fit in Lodi. This late maturing variety maintains its acidity throughout the growing season, even during hot spells like we saw this year.
Everything is hand-picked, hand-sorted, and whole cluster pressed. We harvest in the early morning to capture vital acidity providing vibrancy to the finished wine. The juice is fermented cool in temperature controlled stainless steel tanks to preserve pure fruit expressions. Bourboulenc requires very little attention in the winery and fermentation took 20 days to reach dryness. Sur lie aging in tank until bottling aides texture formation.
2024 American Fine Wine Competition
2024 San Francisco Chronicle Wine Competition
This refreshing summer soup was created by Rodney to pair beautifully with our wines. We paired it in the tasting room with our Bourboulenc and it was a huge hit. It is easy, yet complex and a great vegetarian treat.View Recipe