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This is our lean, mean, texture machine. A beautiful complex nose of lemon peel, chamomile tea, almond, and fennel with a subtle floral undertone. This year feels more savory than past vintages. The palate is textured and briny with a lovely acid backbone that follows all the way to the finish line. Great with Gruyere grilled cheese, tomato tart, pork belly, goat cheese, and so much more.
This is all estate fruit located in the Mokelumne River AVA of the Lodi Appellation. Our grape clones are Tablas Creek cuttings from the famed Chateau du Beaucastel Winery in the Chateauneuf-du-Pape AOC. Our climate is very similar to that of the Southern Rhône with cool nighttime Delta breezes whipping through the nearby Mokelumne River. This allows our fruit to retain an excellent balance of acidity and fruit characteristics.
All of our grapes are hand-harvested, sorted, and immediately whole cluster pressed to capture their fresh, flavorful character. We harvest early in the morning for acidity retention, providing vibrancy in the wine. The juice is fermented cool in temperature controlled stainless steel tanks to highlight the pure fruit expressions. Blended post-fermentation, this wine is sur lie aged in tank with periodic stirring until bottling.
This goat cheese and rosemary soufflé was a perfect pairing by Rodney with our 2019 Ingénue highlighted in our Elevated Tasting Experience. Poured into mini muffin cups this recipe makes excellent one bite appetizers.View Recipe