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Sierra Foothills – Calaveras – Vallecito – Aloria Vineyard

Crisp, dry, citrusy, and aromatic, this Spanish white wine varietal is known for its high acidity and stone fruit flavors. Harvested from personally selected vine rows to enhance its flavor profile, fermented and aged in stainless steel until bottling. 11.8% ABV

Sierra Foothills – Amador – Shenandoah – J Lyman Vineyard

Initially, I had planned on making a Chenin Blanc. However, after walking the vineyard with a friend who had produced several double-gold viogniers, I opted for the “best viognier he had ever seen.” This Rhone varietal is known for its intense floral bouquet and rich classic stone fruit and honeysuckle flavors. Fermenting and aging in stainless steel, as opposed to traditional French oak, has produced a lighter and crisper version of this Rhone varietal. 14.8% ABV

Sierra Foothills – Amador – Shenandoah – Ambra Vineyard

Most rosés are made using the “free run” once the grapes are loaded into the press. Saignée means “to bleed.” Traditionally, the Saignée method is used to remove juice to concentrate the red wine being produced and after the grapes have been macerated—in this case, Sangiovese. I took it a step further by extracting the juice from the harvest bins prior to the grapes being crushed or macerated. The result of less time on the skins has resulted in a unique, light, and flavorful rosé. 13.7% ABV, 34 cases produced

Sierra Foothills – Calaveras – Murphys – El Portal Smith Family Vineyard

This rosé of Petite Sirah has become a staple in my productions. The cool microclimate of this vineyard lends itself to slow ripening fruit, perfect for selecting grape clusters for rose. Making a rosé from one of the darkest and most flavorful grape varietals has led to a fan favorite rosé that is bursting with flavors of berries and structured body. 14.1% ABV