Why sub-divide a region by smaller AVAs?
In August 2006, when the TTB (Alcohol and Tobacco Tax and Trade Bureau) approved the usage of seven new American Viticultural Areas (a.k.a. AVAs) within the broader Lodi AVA (originally established in 1986), the question in the minds of a lot of people among the wine industry, the media and consumers was: why?
Isn’t getting anyone to recognize Lodi as an existing wine region hard enough, without complicating the matter with seven more sub-regions?
The question is legitimate. Then again, so is the answer – the reasons for establishing the Lodi sub-appellations even if, in the beginning, they are unfamiliar to just about everyone outside the growers who actually work these vineyards...Continue »
Lodi transforms during harvest.
The area takes on a different look and feel.
Earthy aromas waft as workers tend the vineyards, and pick-ups line roads in clusters here and there where the action is taking place. Tractors amble on two-lane byways, creating a line of trailing passenger cars waiting for the chance to pass.
Much of the picking takes place at night when the air is cool. Harvesters, flood lights glaring, appear like UFOs from a scene in “War of the Worlds,” assembling to stage a sneak attack. In the morning’s wee hours, the streets generally are void of traffic but for big rigs hauling gondolas with their blinkers flashing. And an infectious, grapey fermented aroma emanates from the wineries.Continue »
This past weekend, Lodi’s Bokisch Vineyards debuted a Monastrell – a Spanish moniker for the varietal more commonly known as Mourvèdre – that has to be described as no less than groundbreaking. For Lodi, as well as for California in general.
First, the wine in question: The 2016 Bokisch Vineyards Sheldon Hills Vineyard Sloughhouse-Lodi Monastrell ($25) is a dark ruby colored wine showing off an elusive yet compelling nose suggesting sweet Santa Rosa plum and sun dried cherry, tinged with rosemary/thyme-like fragrances against a faint backdrop of coffee/mocha spices and roasting meats. On the palate, the wine is meaty textured with a medium-full body that has a dense, textured, viscous feel – like a vinous equivalent to fluid, savory demi-glace – without being weighty or plodding; the plummy/dried cherry sensations playing with the kitchen herby/mocha spice sensations all the way into a lip smacking finish. In short, good enough to eat!Continue »
Leaf and Vine Winery – a small, father-and-son (Rick and Tim Keith) owned and operated company – is based in the City of Napa; and so naturally, they produce Napa Valley wines. But winemaker/partner Tim Keith is also crazy about Lodi grown grapes. Therefore he crafts six different vineyard-designate wines with Lodi stamped prominently on the labels.
Also typical of many of the boutique sized winemakers who have recently begun flocking to Lodi vineyards like moths to a flame, the younger Keith is an advocate of wines fermented with native, or indigenous, yeasts; strictly neutral oak aging (that is, older barrels that do not impart significant wood flavors); zero filtration or fining of finished wines; and generally, a minimalist, “hands off” approach when it comes to just about everything done in the winery...Continue »
As wineries go, the Napa based Holman Cellars is definitely small-fry – only about 1,200 cases a year, which is probably just right for owner/winemaker Jason Holman, who labors as a 1-man team. And because Mr. Holman is all about, as he puts it, “unique things,” at least 60% of the grapes he uses come from Lodi.
Thus, Holman’s goal is to focus on just 1 to 5-barrel lots; defining size in terms of diversity of varietals and blends, rather than sheer volume of production. He is also not above utilizing the assistance of children – that is, his three kids, Marina (age 8), Duke (6) and Adelaide (just 3), although the youngest pitches in only when she’s in the mood – because when it comes to crushing grapes, Mr. Holman prefers to do it the old fashioned way, with feet...Continue »
Joseph Smith and Chris Rivera are the winemaking team at Lodi’s renowned Klinker Brick Winery.
Smith hails from the Caribbean nation of Belize, while Rivera’s parents immigrated to the U.S. from Michoacán, Mexico.
Smith has been Klinker Brick’s winemaker nearly 10 years, and Rivera has been his understudy the past four years. Together, their passion and talent have helped Klinker Brick experience phenomenal growth behind a diverse lineup of premium artisan wines. Not only is Klinker Brick Winery a favorite destination for visitors to Lodi, their wines are distributed and enjoyed throughout the United States and overseas.Continue »