Lodi Winegrape Commission

Sip Sustainably in Lodi: Where to Taste LODI RULES Wine

Wed, 22 Apr 2026 09:00:00 -0700

Have you ever picked up a bottle of wine and looked closely at the label? If you're tasting in Lodi, chances are you've noticed a small green seal on the back of the bottle. It reads CERTIFIED GREEN, and it tells a story that starts long before the wine enters the bottle, one that reaches back into the vineyard rows, the soil, and a farming community that decided decades ago to hold itself to a higher standard.

That seal is the mark of LODI RULES, America's original third-party certified sustainable winegrowing program.

More Than a Label

The program evolved from the Lodi Winegrape Commission, formed when Lodi's growers came together to protect the long-term future of farming in Lodi, for their families, their neighbors, and the generations to come.

Long before sustainability became an industry buzzword, the Commission launched a grassroots education program in 1992 aimed at reducing pesticide use by learning about the entire vineyard ecosystem. That effort, shaped by over a decade of input from Lodi farmers, viticulturists, and environmentalists, became the formal LODI RULES Sustainable Winegrowing certification program in 2005, and it continues to evolve and improve to this day.

LODI RULES is built on over 150 farming standards divided into six categories: ecosystem management, water management, soil management, pest management, business management, and human resources. Every LODI RULES standard must meet four criteria: it is measurable; it addresses at least one of the three aspects of sustainability (environmental health, social equity, and economic viability); it is economically feasible to implement; and it is based on sound science and not a trend.

That scope is part of what sets LODI RULES apart. Certified organic farming follows a set of practices related to the environment. Certified sustainable farming through LODI RULES includes practices related to the environment, the people, and the business. It's a holistic approach to winegrowing that considers the full picture of what it takes to keep a farming community thriving for generations.

The program motto puts it simply: "May we farm in a way that meets the needs of today without compromising the ability of future farmers to cultivate their own livelihoods."

Rooted in Lodi, Growing Beyond

LODI RULES began and is headquartered in Lodi, but the program has expanded well beyond the region. Today, over 68,500 winegrape acres are certified across California, Washington state, and in Israel. Two additional seals, CALIFORNIA RULES and CERTIFIED GREEN were created for vineyards and wineries outside the Lodi AVA, all carrying the same rigorous standards.

Several of Lodi's certified vineyards are estate-owned by wineries with tasting rooms, which means you can taste the results of sustainable farming firsthand.

Acquiesce Winery & Vineyards, LangeTwins Family Winery & Vineyards, and Peltier Winery & Vineyards in Acampo; Bokisch Vineyards in Clements, and Harney Lane Winery, Jessie's Grove Winery, Michael David Winery, and The Lucas Winery in Lodi all farm under the LODI RULES certification and pour their estate wines in tasting rooms next to their vineyards.

Kevin Phillips of Michael David Winery put it simply: "Sustainability means leaving everything, people, places, as good or better than how we found it."

The Seal on the Shelf

A growing number of wineries produce wines from LODI RULES certified grapes, and hundreds of wine labels now carry a CERTIFIED GREEN seal. You'll typically find it on the back label of the bottle. Wines made from LODI RULES certified grapes span over 50 different grape varieties, so whether you gravitate toward reds, whites, or rosé, there's a sustainably farmed option.

Here are Lodi wineries and tasting rooms who carry wines with the LODI RULES seal:

You can also find a curated selection of LODI RULES certified wines at the Lodi Wine Visitor Center, the only regional shop in California dedicated exclusively to promoting locally appellated wines. Browse their selection in person in store (on the Appellation – Lodi Wine & Roses Resort and Spa property) or shop online.

Watch Aaron Lange, VP of Vineyard Operations at LangeTwins Winery & Vineyards, talk about sustainable winegrowing, the LODI RULES Program, and how the LangeTwins Family has played a significant role in its evolution over the years.

Your Glass, Their Legacy

When you walk into a Lodi tasting room and pick up a bottle with that green seal, you're connecting with something real. You're supporting a farmer, a vintner, and an entire agricultural community that embraces their responsibility to care for the environment and the people. That's been the promise of LODI RULES since the beginning, and it's something you can experience every time you visit.

Learn more about the program and explore LODI RULES certified wines and vineyards at lodirules.org.

When Planning Ahead Pays Off: 5 Must-Book Lodi Wine Experiences

Thu, 26 Mar 2026 09:00:00 -0700

Here in Lodi, we're all about welcoming you however you arrive. Walk-ins are always invited, and many of our tasting rooms are ready with a pour whenever you show up. And for those times when you want to go a little deeper – celebrate something, learn something, or just spend an afternoon fully immersed – we have some experiences worth planning for.

From hands-on blending labs to guided estate walks, these five Lodi experiences go beyond the glass, and reward anyone who shows up ready to dig in.

Acquiesce Winery: Elevated Tasting Experience

At Acquiesce, wine tasting becomes an art form. Their elevated tasting experience pairs four award-winning wines with artfully curated bites designed to "tickle your senses" and transform what you taste in the glass. The right pairing can completely change a wine, and Acquiesce has built an experience around that idea – seated, unhurried, and led by a team happy to share the story behind every bottle.

Paired tastings are $20 per person (complimentary for club members), walk-ins are welcome for parties of 1–4; larger groups should contact the winery to reserve. Learn more.

Calivines Winery & Olive Mill: Sommelier Experience Pairing

Calivines is where wine country and the olive grove meet. A fourth-generation farming family added a winery to an already award-winning olive oil operation, then built an experience worthy of both. Their elevated food and wine pairing, designed by an in-house sommelier, brings Calivines wines together with small bites made with Calivirgin products and local ingredients – a natural expression of everything this family grows and makes.

$30 per person (club members $24), parties of 5 or more should call the tasting room to reserve. Learn more.

Harney Lane Winery: From Grape to Glass Tour + Tasting

Some wineries talk about family heritage. At Harney Lane, it's literally the ground beneath your feet. The Mettler/Lerner family has lived on and farmed this land since 1900, and their Grape to Glass Tour is built around that story. Your group gets a hands-on walk through the property with a knowledgeable guide – behind the scenes in the barrel room, through the vineyards, and into the history of five generations of farming – with pours of their award-winning 100% estate grown wines along the way.

At $40 per person (discounted for members), it's the kind of experience that makes every bottle you take home mean a little more. Reservations required. Learn more.

Jeremy Wine Co: ZinLab Experience

The ZinLab Experience at Jeremy Wine Co puts you to work. Over 1–2 intimate hours in the barrel room, you'll learn the art and science of blending directly from the winemaking team – experimenting with different combinations, discovering what each varietal contributes, and crafting a signature blend that's entirely your own. You'll bottle, cork, and label your 750ml creation to take home, along with the confidence to talk about blending like a pro.

Designed for groups of 4–14, it's part science class, part creative workshop, and one of the more hands-on afternoons you can spend in Lodi wine country.

The ZinLab Experience is $99 per person, and includes access to exclusive barrel samples, all professional winemaking tools and materials, and a bottle of your custom blend to take home. Reservations are required, and private bookings available. Learn more.

Oak Farm Vineyards: Historical Legacy Tour

The story of Oak Farm Vineyards starts in 1860, and their Historical Legacy Tour tells you the tale. This 1.5–2 hour guided walk takes you through the full sweep of the estate – past the family home, the century-old barn and outbuildings, and the DeVries family cemetery – before moving through the original tasting room and into the barrel rooms where the current chapter is still being written. Wine is poured throughout, so history and hospitality arrive together.

It's the kind of tour that gives the whole region more context, for $35 per person. Wear comfortable shoes. Reservations required; contact the winery for details or to inquire about private tour availability. Learn more.

Plan a Little, Gain a Lot

What we love about these experiences is how they complement Lodi's open-door spirit. Yes, you can still drop by most of our 60+ tasting rooms on a whim. But when you want to dive deeper, learn something new, or celebrate a special occasion, these elevated experiences show just how much thought and care goes into every glass.

Whether you're booking ahead or showing up spontaneously, you're always welcome in Lodi. We just happen to have some pretty amazing experiences waiting for those ready to plan a little magic.

Ready to book? Visit each winery's website or give them a call to reserve your spot. In Lodi, exceptional wine experiences are always within reach.

Saturday, Uncorked: A Spontaneous Wine Walk in Downtown Lodi

Wed, 11 Mar 2026 08:01:00 -0700

Sometimes the best plans are no plans at all. If you find yourself in downtown Lodi on a Saturday afternoon with some time and a thirst for good wine, you're in luck. These seven tasting rooms prove that exceptional wine experiences don't require reservations – just show up and let the day unfold.

Cellardoor

Cellardoor, one of the first dedicated tasting rooms to appear in downtown Lodi, offers the critically acclaimed wines of Michael David Winery and Van Ruiten Family Wines. Whether you're drawn to Michael David's bold, fruit-forward styles (think their famous Freakshow brand) or Van Ruiten's elegant, estate-grown varietals, you'll taste the breadth of what makes Lodi unique.

Come in for an informative tasting, or grab a bottle and relax inside or out. The historic setting, housed in a 100+ year old building, adds character to every visit, making it feel like you're discovering a piece of Lodi's wine history while sampling some of its most celebrated contemporary wines.

The Dancing Fox Winery

The Dancing Fox combines two passions: bread and wine. The breads are hand-formed and baked in a wood-fired oven from Spain, sold fresh every day. But this is more than just a bakery and winery.

The Dancing Fox serves a wide variety of award-winning wines from sweet to dry to sparkling, with several unique blends that make for an unusual tasting experience. The eatery has breakfast, lunch, and dinner are all on offer. The wood-fired pizza is second to none when washed down with wine or a pint of ale.

Whether you're dropping in for a spontaneous lunch, sampling their latest wine releases, or settling in for pizza and a glass of wine, Dancing Fox proves that the best experiences happen when great food and wine come together naturally.

Estate Crush

Open on weekends when you need them most, Estate Crush's tasting room features only wines made at their on-site custom crush facility. With more than 35 brands and 88 wines represented, this isn't your typical tasting experience. Sixteen wines rotate on their tasting and by-the-glass menu, which changes monthly, ensuring there's always something new to discover.

The quality speaks for itself. More than 85 of Estate Crush's wines have been selected as medalists in prestigious competitions. Every visit feels like discovering a hidden gem that showcases the incredible diversity and craftsmanship happening right here in downtown Lodi.

Jeremy Wine Co., Downtown

Jeremy's urban tasting room brings his ever-evolving lineup right to the heart of downtown. Just across from the famous Lodi arch with windows overlooking the city, this chic space offers a hidden patio and prime photo opportunities.

While his Lockeford location gives you room to roam with views among nearly 100-year-old Zinfandel vines, the downtown location delivers that same warm hospitality in an urban setting. Jeremy specializes in small production wines that sell out quickly, focusing on unique varietals alongside the ever-popular Zinfandel. You never know what exclusive varietal will appear on the tasting menu, making each visit a chance to discover something new.

With downtown energy as your backdrop and Jeremy's welcoming philosophy extending to both two and four-legged guests, it's the perfect place to start your wine walk through Lodi.

McKenzie Vineyards

McKenzie Vineyards is a family-owned winery with six generations of winemaking tradition, established by Everett Thomas McKenzie in the late 1800s as an expansion of his father's land. With deep roots in the Lodi appellation near the Mokelumne River, they've brought that legacy to downtown Lodi.

At their downtown tasting room, you're invited to relax and enjoy the fruits of the family’s labor – a tribute to the generations of McKenzies past and those yet to come. It’s a great spot to include on your downtown wine tour, a place where you can savor the day's discoveries while experiencing wines that represent the deep heritage and ongoing innovation that make Lodi special.

Scotto's Wine & Cider

A tasting bar with a lively scene, Scotto's Wine & Cider is truly more than just a tasting room, it's the life of the party. Family-owned and operated for four generations, this downtown hotspot combines wine, cider, and One of One alcohol-removed wines with live music and an energy that's distinctly Lodi.

Featuring live music every weekend, Scotto's creates the kind of atmosphere where spontaneous afternoons turn into memorable evenings. The Scotto family's approach to hospitality reflects their winemaking philosophy: authentic, unpretentious, and always ready for a good time.

Whether you're looking to sample their latest wine releases, try their craft ciders, or simply soak up the vibrant downtown energy with live tunes, Scotto's delivers that come-as-you-are feeling that you can only get in Lodi. Walk-ins aren't just welcome, they're part of what keeps the party going.

The Lounge at Lodi Crush

While you're exploring downtown, keep an eye out for The Lounge at Lodi Crush. This inviting space offers small batch, artisan wines in a setting designed for special events and gatherings. Owned by and attached to Gerardo Espinosa's Lodi Crush custom crush facility, it features wines made on-site.

While it's not always open for casual drop-ins, checking their schedule might reveal a wine release party, educational event, or intimate gathering happening during your visit. Sometimes the best discoveries happen when you're curious enough to see what's behind the door.

The Downtown Difference

What sets downtown Lodi apart is the walkability and vibrant urban setting where great wine mingles with restaurants, boutiques, and the energy of a bustling city. You can easily stroll between tasting rooms, grab lunch at a bakery, snap photos by the arch, and discover both wine and the character of downtown Lodi in a single afternoon.

Here you'll find neighborhood spaces run by families and winemakers who pour their own wines and remember your name – genuine hospitality in a relaxed, welcoming atmosphere. Each location offers its own charm and personality, creating a wine experience where you can taste exceptional wines while exploring the heart of the city.

Whether you spend an hour or an entire afternoon wandering these streets, you'll discover a downtown wine scene that's as dynamic as it is welcoming.

Planning to visit? Most of these spots welcome walk-ins, but a quick call ahead never hurts — especially if you're coming with a larger group. In Lodi, we're always happy to make room at the table.

7 Pet-Friendly Lodi Wineries Where Your Four-Legged Friend is Always Welcome

Thu, 22 Jan 2026 17:00:00 -0700

Planning a wine country escape but can't bear to leave your dog behind? In Lodi, you don't have to choose between great wine and quality time with your furry friend.

Lodi's welcoming, come-as-you-are spirit extends to well-behaved pets. With spacious outdoor patios, sprawling vineyard grounds, and genuinely hospitable tasting room teams, these seven wineries prove that exceptional wine and wagging tails go hand in hand.

Whether you're a local looking for a weekend outing or planning a longer wine country getaway, check out these Lodi tasting rooms where your four-legged friend will receive just as warm a welcome as you will.

d'Art Wines

d'Art Wines offers something special from the moment you arrive. Pass through the distinctive black iron gates and follow a short trail through towering redwood trees to discover the tasting room nestled in lushly landscaped grounds. Picnic tables are scattered throughout the property, giving you and your pup plenty of space to settle in and soak up the peaceful atmosphere.

The winery's passion shows in every detail, from the manicured grounds to the carefully crafted wines. And your sensory experience extends beyond the glass. The dappled shade of the redwoods, the grassy lawn, and the genuine hospitality create an environment where you can truly relax with your four-legged companion at your side.

What to Try: Their estate-grown Cabernet Sauvignon showcases big, bold, fruit-forward wines that Lodi does so well.

Good to Know: Leashed pets are welcome throughout the beautifully landscaped grounds, with picnic tables offering shaded spots to relax.

Heritage Oak Winery

Six miles east of downtown Lodi on a quiet stretch of Woodbridge Road, Heritage Oak Winery sits beneath a towering blue oak tree that's visible for miles around. Built in 2007, the spacious tasting room offers plenty of room to spread out – and that includes your four-legged friends.

Owners Tom and Carmela Hoffman are often found pouring wine and chatting with guests, creating the kind of personal, welcoming atmosphere that makes Lodi special. Their wide variety of reasonably priced wines ranges from fruity, crisp whites to intense Zinfandels and unique blends. Guests are invited to picnic on the patio surrounded by an amazing hummingbird garden, a peaceful spot where you and your dog can relax and enjoy the scenery.

Don't be surprised if you meet Cusco, Tom and Carmela's own pup, wandering the property. When the winery owners bring their dog to work, you know yours is truly welcome.

What to Try: The diverse portfolio means there's something for every palate, from refreshing whites to bold Zinfandels.

Good to Know: The expansive grounds and outdoor patio with hummingbird garden give pets plenty of space to relax while you taste.

Jeremy Wine Co.

Jeremy Wine Co. operates two tasting rooms – one in downtown Lodi and another in Lockeford – and while both locations welcome dogs, the Lockeford spot is where you and your pup will have the most room to roam. Take a country drive just a few miles from Lockeford's main street and you'll find yourself surrounded by a nearly 100-year-old Zinfandel vineyard as you pull up to the impressive barrel room.

The winery specializes in small production wines that sell out quickly, focusing on unique varietals alongside the ever-popular Zinfandel. You never know what exclusive varietal will appear on the tasting menu, making each visit a chance to discover something new.

And Jeremy goes beyond simply welcoming pets – they actively support the local rescue community through "Wags & Wine" adoption events, partnering with organizations like Stockton Animal Shelter and Hard Luck Animal Welfare Advocates. This commitment to four-legged friends reflects a broader philosophy: great wine should be community-focused and genuinely welcoming.

What to Try: Small-production wines featuring both unique varietals and classic Lodi Zinfandel – the lineup changes, so there's always something new to discover.

Good to Know: The Lockeford location offers the most space for pets, but the downtown tasting room welcomes furry friends as well! Follow their social media to learn about upcoming Wags & Wine adoption events.

m2 Wines

m2 Wines' striking tasting room on Peltier Road is an architectural statement: a 20-foot-tall corten steel structure that rises from a 15-acre vineyard site. But the real beauty is in how form meets function – the design allows grapes to begin their winemaking journey at the back of the building and progress through to the front tasting room, where guests experience the finished wines.

The indoor/outdoor space truly shines when those massive doors open up, blurring the line between the tasting room and the surrounding vineyard. Solar panels top the energy-efficient facility, while the open design creates comfortable space for both two- and four-legged guests to settle in and enjoy the experience.

What to Try: Specializing in Zinfandels, Rhône-style wines, and bold blends that showcase what each vineyard has to offer.

Good to Know: The indoor/outdoor design and expansive doors create plenty of comfortable space for you and your pup to enjoy the tasting experience. You might catch a glimpse of resident Nancy Cat wandering around as well!

Macchia Wines

Macchia is a family-run winery where passion for winemaking shows in every bottle. The name comes from the Italian word for "the spot," and what a spot it is. The charming farmhouse property offers both indoor tasting and covered outdoor areas, plus a gorgeous, spacious patio with umbrella-covered tables. 100-year-old trees provide shade for picnicking, and guests can enjoy bocce ball or horseshoes with a glass of wine in hand.

The family sources grapes from special vineyard-designated sites throughout Lodi. They consistently sell out of current releases months before the next vintage is ready, but with more than ten different Zinfandels, up to five Italian varieties, Petite Sirah, Late Harvest, and Port, there's always something new to discover.

Outside food is welcome, and the family-and-pet-friendly atmosphere makes it easy to settle in for an afternoon.

What to Try: The playfully named Zinfandels – Adventurous, Mischievous, Voluptuous – live up to their bold names. The Italian varieties have earned prestigious awards at major competitions.

Good to Know: Four-legged friends on leash are welcome, and the spacious patio, century-old shade trees, and welcoming outdoor areas create a comfortable environment for pets. Outside food welcome for picnicking.

Prie Vineyards & Winery

Prie is a family-owned and operated winery where owners John and Lisa Gash take pride in having a hand in every aspect of creating fine wines. Their Alpine Road estate is more than just a winery – it's an experiment in ecological balance and sustainable farming that started when they purchased the property in 2012.

The outdoor tasting spaces are tucked under giant sycamore and oak trees surrounding the old farmhouse and organic vineyards of Rhône and Spanish grapes. A large, shady courtyard that once served as the hub for the farm provides the perfect spot for gathering on cool summer evenings. It's also an ideal environment for four-legged visitors, as the farm's commitment to working with nature rather than against it creates a peaceful, welcoming space where pets and their people can truly relax.

The setting reflects the owners’ commitment to farming in balance with nature: they practice organic, no-till farming with cover crops of native grasses, grains, crimson clover, and California poppies. They raise chickens for natural pest control, foster pollinators and native plants, and create habitat for beneficial insects.

What to Try: Estate wines featuring Rhône and Spanish varietals grown in their certified organic vineyards.

Good to Know: The outdoor spaces under mature shade trees provide a comfortable, natural setting for you and your leashed pet to relax while you taste.

WOO GIRL! Cellars

True to its playful name, WOO GIRL! Cellars is all about Winning Others Over through kindness, compassion, and a growth mindset. That welcoming spirit shines through from the moment you arrive at their Acampo estate, tucked within the Mokelumne River AVA.

The property backs up to the water with a gorgeous river deck, while the on-site tasting room and curated gardens offer an intimate escape designed for connection and ease – a place where experiences linger in memory. Four-legged guests can explore the grounds where peacocks wander near the river and the legacy of beloved tasting room cat Zoë, who helped shape the space from its earliest days, lives on in every corner.

WOO GIRL! offfers an intentional portfolio of estate-grown rosé and sparkling wines designed to elevate every season, table, and taste. The rosés are unapologetically refined, offering structure, layered aromatics, and dry, elegant finishes.

What to Try: From vibrant Rosé of Grenache Noir to oak-aged Rosé of Charbono and winter-favorite Rosé of Cabernet Franc, each expression showcases what the estate vineyard can achieve.

Good to Know: Well-behaved pets are welcome to explore the estate grounds, river deck, and gardens. The relaxed atmosphere reflects the winery's philosophy of winning others over through genuine hospitality.

Planning Your Pet-Friendly Wine Country Visit

A Few Friendly Reminders:

While these wineries welcome four-legged guests, a little consideration goes a long way in ensuring everyone has a great experience:

Keep pets leashed – Even the friendliest dogs should remain on-leash in tasting rooms and on winery grounds.
Bring water – Outdoor tasting can get warm, especially in summer months. Bring a portable bowl and fresh water for your pup.
Mind other guests – Not everyone is comfortable around dogs, so be aware of your pet's behavior and other visitors' space.
Clean up after your pet – Bring bags and dispose of waste properly.
Know your dog – If your pup gets anxious in new environments or around people, a winery visit might not be the best outing.

Even More Pet-Friendly Options

In addition to these seven featured wineries, many (most!) Lodi tasting rooms welcome well-behaved pets. The region's genuine hospitality extends throughout the wine community, making it easy to plan a full day of wine tasting with your four-legged companion.

Check out the complete list of pet-friendly Lodi wineries below. As always, it's a good idea to call ahead if you have questions about a specific winery's pet policy or if you're planning to visit with a larger group or during a special event.

Wine Country, Your Way

In Lodi, we believe that great wine should be accessible, and that includes being able to share the experience with your four-legged family members. Whether you're planning a full day of wine tasting or just stopping by one or two wineries, you'll find that Lodi's genuine hospitality extends to all guests.

So leash up your pup, load up the car, and discover what makes Lodi wine country special: exceptional wines, beautiful settings, and a spirit of welcome that doesn't require you to leave anyone behind.

Have you visited Lodi with your furry friend? Share your favorite pet-friendly winery experiences with us on social media using #LodiWine and #PetFriendlyLodi.

Pop the Cork on Lodi: Sparkling Wines to Celebrate the New Year

Thu, 18 Dec 2025 09:00:00 -0700

When the ball drops on New Year's Eve, most people reach for Champagne. But here's a sparkling secret: some of the best bubbles for your celebration are being made right here in Lodi.

Using traditional sparkling wine production methods, Lodi winemakers are crafting wines that reflect the region’s terroir and inventive spirit. These Méthode Champenoise–style bottlings offer depth, finesse, and character, proving that world-class celebration can begin right in your backyard.

Why Lodi Sparkling Wines Deserve Your Attention

Exceptional Value: While Champagne easily commands $50-100+ per bottle, these Lodi sparklers deliver comparable quality, with prices on the below bottles ranging from $26 to $60.

Accessibility: No reservations needed. Lodi's welcoming tasting rooms, many of which accept walk-ins, make it easy to discover these gems for yourself. With average tasting fees of just $16 for a flight, you can explore multiple producers without breaking the bank.

Sustainable Practices: All of these wines are locally (U.S.) grown and made, and many come from LODI RULES certified vineyards, meaning they're produced using rigorous sustainable winegrowing practices covering everything from soil health to water conservation.

Innovation: Lodi winemakers are experimenting with unique varietals like Albariño, Verdelho, and Assyrtiko to create distinctive sparkling wines you simply can't find anywhere else.

Authentic Craftsmanship: These aren't industrial sparklers. They're small-production, handcrafted wines made by passionate winemakers who are investing months or years into bottle aging.

The Traditional Method, Lodi Style

Check out these exceptional Lodi sparkling wines, produced in the Méthode Champenoise (or traditional method) style, aged on the lees for months or even years before disgorgement. This time-intensive process – the same as used in Champagne – produces complex, nuanced wines with fine persistent bubbles and sophisticated flavors.

Bokisch Vineyards 2023 Lo Xalet Sparkling

Bokish Vineyards Lo Xalet

The Bokisch family is making history with Lo Xalet – America's first authentic cava-style sparkling wine made from Spain’s traditional "holy trinity" of grapes: Xarel-lo, Macabeo, and Parellada.

This groundbreaking wine represents a deeply personal journey for owners Markus and Liz Bokisch. Markus's family hails from Catalonia – he spent every childhood summer there, and he and Liz lived and worked in the Cava region in the early '90s. They still return to the family's seaside home (or xalet) in La Ràpita once or twice each year, which inspired the wine's name: Lo Xalet, meaning "the seaside home."

Tasting Notes: A crisp and vibrant sparkling wine with fine, persistent bubbles. Aromas of citrus blossom, green pear, and crushed stone. The palate is dry and bright, with refreshing acidity and a long mineral finish.

Details: Xarel-lo, Macabeo, and Parellada from the Miravet Vineyard | Vineyard farmed under CCOF and LODI RULES for Sustainable Winegrowing | Native fermentation in stainless steel (9 months), bottle-fermented (méthode traditionnelle), aged en tirage for 9 months | 12% alcohol

Klinker Brick Winery Sparkling Albariño

Klinker Brick Winery Sparkling Albariño

"Albariño is a tangible example of the Klinker Brick philosophy to question, re-examine and challenge the status quo. In the pursuit of world class winemaking, we embrace the lessons of the past but are not shackled to old traditions." —Klinker Brick

That philosophy shines through in their sparkling Albariño, a wine that lets terroir and climate dictate production rather than following market trends. The fruit comes from two exceptional vineyard sites in Lodi's Mokelumne River AVA: Ted's Vineyard and Jungeblut vineyard, both benefiting from deep sandy loam soils and the cooling Delta Breeze.

Tasting Notes: Crisp and classy, the sparkling Albariño is extra dry, light and a pleasure to sip. The lingering effervescence produced by champenoise (traditional) methods offer flavors of citrus and apple with a bright acidity.

Details: 100% Albariño from Lodi's Mokelumne River AVA | Vineyard farmed under LODI RULES for Sustainable Winegrowing | Traditional method | 11% alcohol

LVVR Sparkling Cellars Brut

LVVR Sparkling Cellars Brut

LVVR specializes exclusively in traditional method sparklers produced entirely within the Lodi Appellation, with every step controlled by owner and winemaker Eric Donaldson. This commitment to keeping production local showcases what Lodi can do.

The blend of 75% Chardonnay and 25% Verdelho is the winery's signature, creating a unique expression that highlights both classic sparkling wine character and Lodi-driven style.

Tasting Notes: This Brut presents a nose of green apple with hints of grapefruit, delivering a palate of elegant zest with a crisp finish and fine acidity.

Details: 75% Chardonnay, 25% Verdelho | Off-dry style (0.5% RS) | 3-6 months tirage | 12.8% alcohol | pH 3.25

Nostra Vita Family Winery 2020 Blanc de Blanc Serendipity

Nostra Vita Family Winery 2020 Blanc de Blanc Serendipity

In 2013, Robert Indelicato took on a special challenge when his partner Leslie asked him to create an extraordinary sparkling wine. With his reputation on the line, he utilized the méthode champenoise process – labor intensive and time consuming. The result was Serendipity, a 100% Chardonnay sparkling wine you can enjoy on every occasion, or on no particular occasion at all.

Tasting Notes: Toasty bouquet from aging, with aromas of brioche and Granny Smith green apple. Crisp and bright with tiny bubbles and a creamy, velvety mouthfeel. Fresh acidity balanced by smooth body, crisp fruit and silky yeast character.

Details: 100% Chardonnay grown in the Clements Hills AVA | 36 months bottle aging

Peltier Winery 2022 The Gala - Brut Nature

Peltier Winery 2022 The Gala - Brut Nature

As proprietor and bubbly enthusiast Gayla Schatz approached a milestone birthday, the Peltier team set out to craft their very first sparkling wine using the traditional Méthode Champenoise as a tribute to both the occasion and the inspiration behind its name: The Gala.

This Brut Nature Blanc de Noir is true to Gayla's preference for a fresh, vibrant expression of sparkling wine. It's crisp and luminous, with lively acidity that keeps you coming back for more. Because life should be filled with lavish moments!

Tasting Notes: Pale straw in color with aromas of nectarine and green apple. The palate shows nectarine, orange, and grapefruit with bright minerality. Lean body and a clean, refreshing finish.

Details: 52% Chardonnay, 48% Pinot Noir | Méthode Champenoise | Vineyard farmed under LODI RULES for Sustainable Winegrowing | 11.6% alcohol | pH 3.14 | 0.3 g/L RS

Perlegos Family Wines 2023 Sparkling Assyrtiko

Perlegos Family Wines 2023 Sparkling Assyrtiko

Mediterranean-inspired and California-grown, this is America's first-ever sparkling Assyrtiko. The Perlegos family’s Thera Block of Assyrtiko is located 25 miles northeast of Lodi in the region’s Clements Hills AVA.

Assyrtiko's birthplace is the Mediterranean island jewel of Santorini, officially called Thera. The grape is the current face of Greek wine, and for good reason. It's spectacular, intense, and stands out in a crowd. There is very little of this grape planted outside of Europe.

"As sons of Greek immigrants, we are especially proud to be amongst the first to grow and produce this wine in California," the Perlegos family shares.

Tasting Notes: Dry, crisp, and mineral-driven. Perfect for celebrations, get-togethers or with a meal. Stone fruit and citrus with hints of toast, all lifted by refreshing acidity and a long, minerally finish.

Details: 100% Assyrtiko from the Thera Block in Clements Hills-Lodi on fine sandy loam | Whole cluster pressed and fermented in stainless steel | Méthode Champenoise (traditional method) | Zero dosage | 16 months on lees, disgorged January 2025 | 12.0% alcohol

Bring Your Visitors to Lodi for Holiday Bubbles

Want to taste these bubbles for yourself? Lodi is just 35 miles south of Sacramento (about a 40-minute drive) and 83 miles northeast of San Francisco (90 minutes, depending on traffic). It's an easy day trip or weekend getaway, and you won't need to plan months in advance or pay premium tasting fees.

With friends and family in town for the holidays, Lodi offers an ideal escape that feels special without the fuss. Show out-of-town guests authentic California wine country where they can relax, explore at their own pace, and discover wines they've never tried before.

Many Lodi wineries welcome walk-ins, though calling ahead is always a good idea, especially if you're bringing a group. The region's "No Reservations" approach makes wine tasting feel spontaneous and genuine rather than exclusive or intimidating. Most of these

Ready to explore more of Lodi's sparkling wine scene? In addition to the producers above, check out this list of other Lodi wineries offering sparkling selections:

Celebrate with Lodi Sparkling Wines

As you plan your New Year's celebration, consider swapping Champagne for something closer to home. These Lodi sparkling wines prove that world-class bubbles don't need to travel across an ocean—sometimes the best celebration starts in your own backyard.

Whether you're toasting to new beginnings, enjoying an intimate dinner, or hosting a lively gathering, these Lodi sparklers deliver the elegance and excitement you want in a New Year's wine, with the authenticity and value that California's most dynamic wine region is known for.

Cheers to local bubbles and new discoveries in the year ahead!

5 Family-Friendly Lodi Wineries for Your Holiday Gathering

Wed, 10 Dec 2025 15:00:00 -0700

Photo credit: Michael David Winery

Your sister just flew in with the kids. Your parents want to “do something fun as a family.” Your cousin's bringing the dog. And somehow, you're in charge of entertaining everyone from ages 4 to 74 for an entire afternoon.

Welcome to the holidays.

Here's the good news: You don't need an elaborate plan or weeks of advance reservations. You just need to get everyone to Lodi wine country, where tasting rooms are built for exactly this moment – when the whole crew is in town and needs a place to gather, relax, and actually enjoy each other's company.

According to recent travel data, 92% of parents plan family travel, with multi-generational trips becoming one of the fastest-growing tourism trends. Wine country doesn't have to mean ‘adults only’ and in Lodi, it never has.

Here, multi-generational farming families have been welcoming multi-generational visitors for decades, creating tasting room experiences where kids can play, dogs can roam, and everyone leaves happy.

Better yet? Many Lodi wineries welcome walk-ins, with an average tasting fee of just $16 (compared to the industry average of $38 - and often waived with purchase). That means you can gather the whole crew without the stress of complicated planning or breaking the bank.

This holiday season, these five wineries are rolling out the welcome mat with special festive events that make them even more perfect for family gatherings. Most of these tasting rooms are dog-friendly (bring your furry family member!) and do not require reservations for groups of less than 6. If you’ve got a large group, it’s always best to call ahead to ensure you’ll receive the best service!

Best of all – these aren't the only family-friendly wineries in town. More than 40 Lodi tasting rooms allow for all-ages visitors. Take your family to a few and see what feels like the best fit!

Photo credit: Intercoastal Vineyards

Intercoastal Vineyards: Big Space, Big Welcome

Sometimes, what families need most is simple: space. Intercoastal Vineyards delivers with a warehouse-style tasting room and expansive outdoor areas where kids can run around while parents enjoy award-winning wines.

The Spaletta family's farming heritage creates an atmosphere that's authentically agricultural – casual, welcoming, and built for real life. Their trademarked motto, “Embrace Every Moment,” is evident in how the space accommodates everyone from wine enthusiasts to energetic children.

On December 14, Sunday with Santa brings holiday magic to the mix, offering families the perfect reason to visit. Kids can snap photos with Santa and Mrs. Claus, warm up at the hot cocoa bar, and let parents actually relax. Adults? Enjoy wood-fired pizza from Paul's Rustic Oven, explore the new gift shop, and enjoy a glass or bottle of your favorite varietal.

What to try: Check out the wines included in Intercoastal’s latest club releases, including Dry Riesling, Pinot Noir, and Montepulciano.

Family bonus: Room to roam, plus hot cocoa for the kids during holiday events.

Holiday event: Sunday with Santa, December 14, from 11:00AM-5:00PM.

Good to know: Walk-ins welcome and dog friendly – bring your furry family member along too!

Photo credit: Jessie's Grove

Jessie's Grove Winery: Heritage, History, and Horses

Jessie's Grove isn't just a winery, it's a living piece of California agricultural history. The expansive property has housed horses and farm animals, and features a museum showcasing 250 years of farming heritage through antique equipment and artifacts. For families, it's the kind of place where kids can explore authentic farm life while adults appreciate some of California's oldest Zinfandel vines.

On December 20, Jessie's Grove leans into holiday fun with Photos with Santa followed by their Ugly Sweater Party featuring The Network Band. It's wine country meets holiday party – bring your most ridiculous sweater, capture the obligatory Santa photo, and enjoy live music with a bottle of old vine Zin. Walk-ins are welcome (bring lawn chairs for outdoor seating), making it easy to gather the crew without advance planning stress.

The property's size means families can spread out, with kids exploring the horses and museum displays while adults settle into the tasting room or patio. It's the kind of multi-sensory experience that keeps all ages engaged.

What to try: Jessie's Grove specializes in heritage varietals from ancient vines, including their acclaimed Royal Tee Zinfandel, made from grapes grown on vines planted in 1889. Check out their Carignane and Cinsault for more old vine wines.

Family bonus: A 250-year heritage museum that brings agricultural history to life.

Holiday event: Photos with Santa (1:00-4:00PM) & Ugly Sweater Party with live music (4:00-7:00PM), Saturday, December 20, 2025.

Good to know: Walk-ins welcome; bring lawn chairs for outdoor concert seating. Dog friendly. Tastings range from $15-$20, waived with the purchase of a bottle.

Photo credit: Mettler Family Vineyards

Mettler Family Vineyards: Room to Roam

Five generations of Mettler family farming have created something special: seven acres of lush, landscaped grounds where families can spread out, explore, and actually enjoy themselves. The expansive property gives kids room to wander safely while adults discover ultra-premium Cabernet Sauvignon, Zinfandel, and Petite Sirah – all sustainably (LODI RULES) and organically (CCOF) farmed from vines the family has tended for over a century.

On December 13, the 5th Annual Christmas Sip 'n Shop offers the perfect solution for holiday multitasking. Over 30 local vendors set up shop, Santa arrives for photo opportunities, holiday tunes fill the air, and mimosas flow freely. It's the kind of event where your mom can finish her holiday shopping, your dad can discover his new favorite Cab, the kids can meet Santa, and nobody has to split up to make it all happen.

The warm hospitality and spacious grounds make Mettler ideal for gatherings where people need room, whether that's kids who need to move or extended family groups who want to linger without feeling cramped. Walk-ins are always welcome, dogs included.

What to try: Mettler specializes in bold, organically farmed reds. Their Cabernet Sauvignon, Zinfandel, and Petite Sirah showcase over 100 years of Lodi grape-growing expertise.

Family bonus: Seven acres of landscaped grounds give families room to explore; mimosas for adults, and photos with Santa – holiday cards checked off the list!

Holiday event: 5th Annual Christmas Sip 'n Shop with 30+ vendors & Santa photos, December 13, 12:00-5:00PM.

Good to know: Walk-ins welcome; dog-friendly; beautiful grounds perfect for wandering.

Photo credit: Ann Backman Photography

Michael David Winery: Where the Kids Run Free

If you're looking for a winery where kids can actually be kids, Michael David is your answer.

When Grandpa Don Phillips envisioned the family winery, he had one non-negotiable requirement: it had to be a place where kids could play and families could truly enjoy themselves. Mission accomplished. Michael David Winery features a full playground right next to an enclosed chicken coop, giving kids the freedom to burn energy safely while parents settle in with a glass of wine.

This sixth-generation family operation (rooted in Lodi since the 1860s) understands that wine country memories often start young. Brothers Michael and David grew up selling tomatoes from a roadside stand on Highway 12; now their children represent the next generation of Phillips family farmers. That agricultural authenticity means families aren't just tolerated here, they're expected.

On December 14, the Merry Little Market transforms the property into a festive shopping destination perfect for multi-generational gatherings. Bring the family to snap photos with Santa, sip mulled wine or hot cocoa, enjoy cookies, and shop local vendors.

What to try: Michael David's bold, playful Freakshow brand might be what you’re most familiar with, but it’s worth a stop by to indulge in some winery-exclusive varietals from the Misfits & Mavens, Inkblot, and Zero Gravity lines.

Family bonus: Full playground with enclosed chicken coop keeps kids entertained; Farm Café means nobody goes hungry.

Holiday event: Merry Little Market, December 14, 11:00AM-3:00PM.

Good to know: Walk-ins welcome (groups of 6 or fewer); dog friendly; tasting room open daily 10:00AM-5:00PM; Farm Café serves breakfast and lunch.

Photo credit: Stephanie Russo Photography

Spenker Family Farm: Meet the Goats

For families looking for an authentic agricultural experience, Spenker Family Farm delivers something no playground can match: 70+ goats on an active dairy farm. These friendly residents provide entertainment, education, and a genuine connection to farm life that keeps kids engaged and adults charmed. It's not just a winery visit, it's a working farm where children can discover where cheese actually comes from.

This century-old family operation blends small-lot winemaking with farmstead goat cheese production, creating an experience that appeals to multiple generations. While wine enthusiasts sample wine and cheese pairings, kids meet the goats that produce the artisan cheese available in the on-site creamery. Grandparents appreciate the authentic agricultural heritage; parents love that everyone's genuinely entertained.

The laid-back, unpretentious atmosphere reflects Lodi's farming roots. The goats roam, the tasting room welcomes walk-ins, and the whole experience feels refreshingly genuine. Perfect for when your family needs to get out of the house and do something that's both educational and fun.

What to try: Spenker specializes in Old Vine Zinfandel and other varietals that showcase Lodi's terroir; pair your tasting with their farmstead goat cheese for the complete experience.

Family bonus: 70+ friendly goats on an active dairy farm—kids learn about agriculture while having a blast.

Good to know: Walk-ins welcome; explore the artisan creamery and watch cheese being made through windows to the tasting room

Make it Happen this Holiday Season

The holidays are about togetherness, and that includes your wine country adventures. In Lodi, you don't have to choose between sophisticated wine experiences and quality family time. You can have both, usually without a reservation, and always with a warm welcome.

So gather the grandparents, pack the kids (and maybe the dog), and discover why Lodi families have been making wine—and memories—together for generations. This December, there's room for everyone.

Ready to plan your visit? Explore family-friendly wineries and upcoming events at lodiwine.com/wineries.

Welcome to Lodi Wine Country: No Reservations Required

Tue, 21 Oct 2025 08:36:00 -0700

There’s something happening in Lodi, and we want you to be a part of it.

Wine country has changed. Over the past few years, visiting wineries has become increasingly expensive, exclusive, and (let's be honest) a little intimidating. Average tasting fees have more than doubled since 2012. Walk-in visits and wine bar tastings have nearly disappeared, becoming increasingly rare in most regions.

And for many wine lovers, especially those just beginning their journey, this shift has made wine country feel less welcoming and more out of reach. That's not what wine is supposed to be about.

Getting Back to What Matters

Here in Lodi, we've been paying attention. Wine should bring people together, not push them away. We've always believed that great wine starts in the vineyard and ends at the table, with real people sharing real moments. That doesn't require fancy fees or exclusive access.

That's why we're launching No Reservations: not just a campaign, but a promise.

Lodi is here to remind everyone that wine country can still be welcoming, accessible, and focused on what truly matters: discovering exceptional wines and connecting with the people who make them.

What "No Reservations" Really Means

No Reservations is about genuine hospitality, approachability, and welcoming everyone to experience what we've built over generations. Lodi is a multi-generational farming community rooted in agriculture, grounded in hard work, and proud to make incredible wine for everyone to enjoy.

Here's what you'll find in Lodi:

Real Accessibility

Lodi wine country features more than 60 tasting rooms, many of which welcome drop-in visitors, with no appointment needed. (Note: It’s always smart to call ahead if you’ve got a large group or special occasion, regardless of the tasting room’s general policies!)

Our average tasting fee is $16, and it's often waived when you buy a bottle. Speaking of bottles, our award-winning wines typically range from $22 to $52, so you can explore without breaking the bank.

Incredible Diversity

Lodi grows more than 130 different grape varieties – more than any other region in the United States.

From bright and zippy Albariño to lucious, full-bodied Zinfandel, Lodi produces something for everyone. There’s always a new vintage or varietal to discover in this playground for wine adventurers.

Genuine Hospitality

Research shows that nearly 60% of wine buyers cite personal connection with winery owners or representatives as a key reason they purchase.

In Lodi, those connections aren't manufactured. They're real. You're likely to meet the winemaker, the vineyard manager, or the family who's been farming this land for generations. The welcome is authentic because the people are.

Options for Everyone

Whether you're looking for a casual afternoon at a wine bar, a curated food and wine pairing experience, a vineyard tour, or an educational tasting, Lodi delivers.

Bring your kids. Bring your dog. Come solo, with friends, or with the whole family. We accommodate different styles because we believe wine should fit into your life, not the other way around.

Where to Stay, What to Expect

Photo Credit: Appellation Lodi – Wine & Roses Resort and Spa

Lodi's accommodations match the region's inclusive spirit. Stay at the luxurious Appellation Lodi Wine & Roses Resort and Spa, helmed by celebrity chef Charlie Palmer. Book a room at a mid-range hotel from trusted names like Hilton, IHG, or Marriott. Or choose a cozy local B&B or cottage. Whatever fits your style and budget, you'll find options here.

And don't miss the Lodi Wine Visitor Center. Recently crowned the region's "coolest tasting room" by the San Francisco Chronicle, it's dedicated exclusively to wines made from Lodi grapes and offers an ideal introduction to the breadth and quality of what our region produces.

Come As You Are

The heart of No Reservations is simple: come as you are, stay as long as you like, and discover Lodi wines that surprise and delight you.

This is wine country the way it should be. It's focused on discovery, driven by genuine hospitality, and committed to making sure everyone feels welcome. Whether you're a seasoned collector or someone who just enjoys a good glass with dinner, there's a place for you here.

The doors are open. The wines are exceptional. And the welcome is real.

Ready to explore Lodi wine country? Start planning your visit here.

Lodi's San Joaquin Series Soil - Exploring the Jahant, Cosumnes River, and Alta Mesa Viticultural Areas

Tue, 30 Sep 2025 11:00:00 -0700

Reddish sandy/clay loam soil and blue oak characteristic of Lodi's Jahant AVA along Liberty Rd.

As we conclude our California Wine Month journey through Lodi's wine history, we explore the three remaining sub-appellations that complete the region's diverse tapestry: Jahant, Cosumnes River, and Alta Mesa AVAs.

Located between the Sacramento-San Joaquin River Delta to the west and the eastern hillside appellations, these three regions share a unique common denominator: variations of California's official state soil, the San Joaquin series. Characterized by shallow sandy clay loam over hardpan layers, these soils initially seemed less ideal for viticulture than Lodi's deep sandy plains. However, innovative farming families in the 1980s discovered that deep ripping techniques could transform these terraced floodplains into exceptional wine-growing terrain.

From the cool, fog-influenced vineyards of Jahant and Cosumnes River to the "high table" mesa topography of Alta Mesa, these appellations showcase how Lodi growers turned agricultural challenges into opportunities, establishing diverse plantings that range from classic Cabernet Sauvignon to Portuguese Port varieties. In this final exploration, originally authored by wine journalist Randy Caparoso, discover how these three AVAs complete the story of Lodi's seven nested appellations.

San Joaquin Series Soil

The distinguishing common denominator shared by the Jahant, Cosumnes River and Alta Mesa AVAs — sandwiched between the Sacramento-San Joaquin River Delta to the west and the lower foothill appellations of Clements Hills, Borden Ranch and Sloughhouse to the east — is their variations of the official California state soil (since 1997) classified in the San Joaquin series. San Joaquin soils are characteristic of the lower elevation (generally below 100-ft.), terraced, shallow-topsoil, floodplain topography predominant in much of Northern San Joaquin Valley and Sacramento Valley.

Winegrower Ron Silva in his Silvaspoons Vineyards, dominated by the shallow, yellowish brown sandy/clay loam found throughout Lodi's Alta Mesa AVA

A summary of the benefits and features of soils falling within the range of the San Joaquin series:

The surface layer is commonly a reddish to yellowish brown, partial sand/clay loam 2 to 6-(at the most)-feet in depth, formed above a cemented clay or sandstone hardpan that restricts root and water penetration.
While very useful for irrigated crops such as wheat, rice, fruit and nut orchards and ranching, historically these areas were not as favored for deeper rooted grape crops as the Mokelumne River area surrounding the City of Lodi with its far deeper (as much as 90-feet), more porous and vigorous alluvial sandy loam, falling in the Tokay series.

In this graphic, "soils with hardpans" align with boundaries of Lodi's Jahant, Cosumnes River and Alta Mesa AVAs, while the Mokelumne River AVA is defined as a "deep soil" appellation

The transition between the deep sandy loams of the Mokelumne River AVA and the shallower loams of the Jahant AVA has always been traced by Peltier Rd. running east-west, north of the City of Lodi, and north of the winding Mokelumne River where it crosses W. Peltier Rd. between N. Davis and N. Lower Sacramento Roads.
Starting in the 1980s, longtime Lodi farming families such as the Langes and Schatzes, and newer arrivals like Netherlands-born Pieter den Hartog, began to make use of deep ripping equipment to break up hardpan and plant wine grapes extensively. This enabled them to establish deeper loam surfaces of increased vigor, mixed with finer textured subsoils just above and below the hardpans to increase a clay content that is particularly ideal for the formation of phenolic content important to the quality of high-demand varieties such as Cabernet Sauvignon and Merlot.
In the Storie Index cited in the 2005 petition submitted to the TTB to establish Lodi's seven nested AVAs, the soil vigor of the Jahant, Cosumnes River and Alta Mesa areas were rated in the 24-40 range — less vigorous than the soil in Mokelumne River (rated 80-95), but more vigorous than the hillside areas of Clements Hills, Borden Ranch and Sloughhouse (rated 15-30).

Jahant AVA

Geographically the smallest of Lodi’s seven AVAs — comprising 28,000 acres, with 9,000 planted acres — extending west-east in the center of the Lodi AVA, bordered by Dry Creek and Peltier Road to the north and south, and located mostly in San Joaquin County.
Name derived from Peter Jahant who, with several brothers, first settled in the area in the vicinity of Acampo during the 1850s; thereafter, lending the family name to numerous local landmarks (Jahant Slough, Jahant Rd., Jahant Equestrian Center, and several Jahant Vineyards).
This AVA is marked by erosion in relatively flat topography with fairly consistent 10’ to 80’ elevations.
Sits on highly desiccated river terraces and old floodplain deposits; consisting primarily of shallow, pinkish sandy clay loam in the San Joaquin series on an indurated duripan; generally sandier at the surface with older, cemented, root restrictive layers at the sub-surface, with a few sections of deeper sandy loam.

Reddish sandy/clay loam of Lodi's Jahant AVA in LangeTwins Family Vineyards' Jahant Woods 01 Vineyard

Climate is similar to Mokelumne River AVA to the immediate south, but receives more cold air drainage and entrapment with vineyard pockets that are even cooler than most parts of Mokelumne River.
Has lower precipitation than east side AVAs (Sloughhouse, Borden Ranch and Clements Hills); but more Delta fog influence, hence the coolest growing seasons on average (along with the Mokelumne River AVA) of the seven Lodi AVAs.

Nero d'Avola in LangeTwins Family Vineyards' home estate in Jahant-Lodi

White varieties (Chardonnay, Viognier, Sauvignon Blanc) have been extensively planted over the past 25 years, although black skinned skinned grapes (Cabernet Sauvignon, Merlot, Petit Verdot, Primitivo/Zinfandel, Carignan, Petite Sirah, Barbera, Sangiovese, Tempranillo, Teroldego, Montepulciano, Nero d’Avola) are also performing well.
Excellent examples of Jahant grown wines include LangeTwins Family Vineyards Sangiovese Rosé, LangeTwins Family Vineyards “Musqué Clone” Sauvignon Blanc, LangeTwins Family Vineyards Montepulciano, LangeTwins Family Vineyards Teroldego, Bokisch Vineyards Liberty Oaks Vineyard Tempranillo, Oak Farm Vineyards Hohenreider Vineyard Zinfandel, and St. Amant Winery Barbera.

Cosumnes River AVA

Located mostly in Sacramento County; consisting of 54,700 acres, with the smallest amount of planted wine grapes (about 3,500 acres) of Lodi’s seven sub-AVAs; bordered on the west and east sides by Interstate 5 and California Hwy. 99.
Named for the Cosumnes River which flows down from the Sierra Nevada to join with the Mokelumne River to mark the southwest corner of the AVA, between Walnut Grove and Thornton; and also, in the vicinity, the 1,450-acre Cosumnes River Preserve.
The AVA’s immediate proximity to Delta fog and near-sea level elevations (5' to 48') make this one of Lodi’s cooler climate appellationss (along with Mokelumne River and Jahant to the south).

Vermentino growing in Cosumnes River-Lodi's clay loam (with clumping clay surface soil during dry days of summer, turning sticky during wet winters) in Peltier Winery's R&G Schatz Farms

Dominated by younger, organic, moderately fertile, silty, alluvial soils in lower areas consisting of floodplains, sloughs and wetlands; while intermediate age, reddish gravelly clay loam soils in the San Joaquin series (also classified as Abruptic Durixeralfs) with more water-holding capacity, but also a tendency to harden and compact at the surface during the dry summers, are found in the remaining 40% of the AVA.
The cooler Delta influences of this west side AVA have proven exceptionally friendly to white wine varieties (particularly Chardonnay, Sauvignon blanc, Pinot grigio, Vermentino) as well as reds (Cabernet Sauvignon, Merlot, Syrah).
Excellent examples of Cosumnes River grown wines include Peltier Winery “Black Diamond” Vermentino and Peltier Winery “Black Diamond” Sauvignon Blanc.

Alta Mesa AVA

AVA consisting of 55,400 acres with about 5,300 acres of planted grapes.
Located just east of the Cosumnes River AVA, north of Dry Creek, and falling completely within Sacramento County.
Name comes from the Spanish phrase (alta mesa, or “high table”) that the petition explained was commonly used by local ranchers, farmers and vintners for the area to describe the region’s tabletop or mesa-like topography (ranging from 35’ on the western edge to 135’ in the east) and hence, numerous local landmarks such as Alta Mesa Rd., Alta Mesa Farm Bureau Hall (listed on the National Register of Historic Places), Alta Mesa Community Hall, Alta Mesa Fair, Alta Mesa Dairy, and Alta Mesa Gun Club.

Dropped Tannat grapes on the San Joaquin series soil in Alta Mesa-Lodi's Silvaspoons Vineyards

Fairly flat topography of intermediate elevation river terraces and alluvial fan deposits built up by the American and Cosumnes Rivers; consisting primarily of dense, reddish, gravelly clay loam soils primarily in the San Joaquin series, with fairly shallow (2’ to 5’), loose topsoil on fairly thick hardpan layers, requiring extensive deep ripping before planting.
Prairie environment; climate influenced by Delta breeze, with less wind and marginally higher temperatures than the lower lying AVA (Cosumnes River) to the immediate west.

Touriga Nacional in Alta Mesa-Lodi's Silvaspoons Vineyards

Initial plantings relied heavily on standard red wine varieties (Cabernet Sauvignon, Merlot, Malbec, Syrah, Cabernet Franc, Primitivo/Zinfandel); then diversified to include a good number of alternative varieties (Verdelho, Vermentino, Albariño/Alvarinho, Grenache blanc, Moscato Giallo, Torrontés, Tannat, and black skinned Port grapes such as Touriga Nacional, Touriga Francesa, Tinta Roriz/Tempranillo, Tinta Cão, Souzão, Alvarelhão and Tinta Amarela).
Excellent examples of Alta Mesa grown wines include Fields Family Wines Delu Vineyard Vermentino, Fenestra Winery Silvaspoons Vineyards Verdelho, Wise Villa Winery Torrontés, Uvaggio Primitivo, Jeff Runquist Silvaspoons Vineyards Touriga, Jeff Runquist Silvaspoons Vineyards Tannat, and PRIE Vineyards Silvaspoons Vineyards Mencía.

Alta Mesa-Lodi grown Verdelho harvest in Silvaspoons Vineyards

Completing Lodi's AVA Story

The Jahant, Cosumnes River, and Alta Mesa AVAs demonstrate a defining characteristic of Lodi's wine industry: the ability to innovate and adapt. What once seemed like agricultural limitations became opportunities through ingenuity and determination.

Together with the Mokelumne River, Clements Hills, Borden Ranch, and Sloughhouse AVAs, these seven nested sub-appellations tell the complete story of Lodi's remarkable diversity. From sea level to 590 feet elevation, from 90-foot-deep sandy loam to shallow clay over hardpan, from century-old own-rooted vines to cutting-edge plantings of rare varietals, Lodi's terroir offers something truly unique in California wine country.

The Evolution of California's Most Dynamic Wine Region

From a single 39,000-acre appellation in 1986 to a sophisticated system of seven nested AVAs totaling over 100,000 acres, Lodi's journey reflects the evolution of American viticulture itself.

Today, Lodi stands as California's largest wine grape growing region and one of its most innovative, producing nearly 100 different grape varieties across seven distinct appellations. From the Miwok people who first named the Mokelumne River to the multi-generational farming families who continue to steward this land, Lodi's wine history is a testament to the power of place, the value of persistence, and the rewards of respecting terroir.

As you enjoy wines from Lodi, remember that each bottle carries within it the story of ancient soils, cool Delta breezes, innovative growers, and a community committed to sustainable viticulture and authentic expression of place. This is Lodi: California's most dynamic wine region, with a past as rich as its future is bright.

Thank you for joining us on this California Wine Month journey through Lodi's remarkable wine history.

Lodi's Hillside Appellations: Exploring the Clements Hills, Borden Ranch, and Sloughhouse Viticultural Areas

Fri, 26 Sep 2025 11:00:00 -0700

Cobbled, orangy-red clay hillside vineyard typifying Lodi vineyards in the Borden Ranch AVA

Continuing our California Wine Month journey through Lodi's wine history, we venture east from the flat, sandy land of the Mokelumne River AVA into dramatically different terrain. Rising into rolling hills of 150 to 590 feet elevation, three distinct sub-appellations showcase how Lodi's expansion over the past 25 years has been driven by the discovery of exceptional hillside terroir.

The Clements Hills, Borden Ranch, and Sloughhouse AVAs represent a striking contrast to Lodi's historic core, featuring ancient volcanic clay soils, varied topography, and microclimates that have proven ideal for premium wine production. From the red clay loams that produce intensely colored Cabernet Sauvignon to the cobbled hillsides perfect for Spanish and Rhône varietals, these eastern appellations demonstrate why Lodi needed seven distinct sub-AVAs to fully capture its diverse winemaking potential.

In this exploration, originally authored by wine journalist Randy Caparoso, discover how these hillside regions became the foundation for Lodi's growth from 42,000 acres in 1986 to over 110,000 acres today.

The Lodi Winegrowing Industry's Expansion Into Hillside Appellations

There are reasons why growers and winemakers look upon Lodi as a sum of different parts — hence, the 2005 establishment of seven nested AVAs.

Most of Lodi's growth as a wine region over the past 25 years has been outside the original area surrounding the City of Lodi, which is defined by an extremely deep sandy loam (i.e. Tokay series) soil on a visibly flat, lower elevation (0 to 150-ft.) plain. This historic area — where the vast majority of Lodi’s old or ancient vine plantings (50 to over 100 years old) are located — is officially recognized as the Mokelumne River AVA.

In significant contrast to Mokelumne River is Clements Hills, located just east of the City of Lodi and the tiny one-saloon town of Victor. As you drive into this appellation even a casual observer notices how the topography suddenly transitions from flat ground into rolling hills of 150 to 400 ft. elevation. Soils become a visibly red (or yellowish red) clay loam of volcanic origin, which are gravelly or cobbled, and less vigorous on the hilltops; notwithstanding tiny pockets of sandy clay loam closer to where the Mokelumne River winds through the hills (particularly along CA Hwy. 88 between the towns of Lockeford and Clements).

There are similar types of clay soils found throughout Sonoma County, Napa Valley, as well as in Mendocino and Lake Counties; in fact, this soil series is officially classified as Redding series gravelly loam because of its concentration in Tehama County, just south of Redding in Northern California, occupying the northern reaches of California's Central Valley.

Gravelly reddish clay Redding series soil found in most of Lodi's Clements Hills AVA

The favorable resemblance of these soils to much of California's North Coast was not lost to Lodi growers such as Keith Watts, Bokisch Vineyards' Markus Bokisch, Delicato Family Wines' Indelicato family, John and Ralph Graffigna, Kevin Delu, Round Valley Ranches' Jonathan Wetmore as well as Brad and Randy Lange of LangeTwins Family Winery & Vineyards when they first began planting wine grapes in these hilly areas in the late 1980s and '90s.

In respect to red wines, such as high-demand Cabernet Sauvignon, clay soils offer the potential for deeper (in terms of color, aromas, and flavors), more densely phenolic (i.e. tannin and other sensations contributing to mouth-feel) styles of wine — in distinct contrast to the more gentle, flowery styles of wine that tend to be produced in the fine sandy loam soils of Lodi's historic Mokelumne River AVA.

1990s-era split-canopy planting of Cabernet Sauvignon in the reddish clay soils of Lodi's Borden Ranch AVA

Delicato Family Wines Vineyard Manager Bud Bradley has described these hilly, lower elevation appellations along the eastern edge of the broader Lodi AVA as the Sierra Nevada "to hills." Besides distinctive soil series, these foothill-type terroirs are also characterized by a subtle variation of the Mediterranean climate defining the Lodi in general. Markus Bokisch has cited slight differences in diurnal temperature patterns. In an Appellation America interview, Bokisch explained: “... the warm days concentrate the flavors of the wines and serve to balance the tannin. Another characteristic that is often overlooked is that the Clements Hills enjoy some of the coolest nights of any Lodi AVA, which allows the grapes to retain their acidity and also provides further balance to the robust tannic and flavor profiles.”

Consequently, much of the growth of the Lodi winegrowing industry — consisting of about 42,000 acres of planted wine grapes in 1986 when the Lodi AVA was officially recognized, shooting up to closer to 110,000 acres by 2016 — has been in these eastern hillside appellations.

The lowdown on these three nested AVAs:

Clements Hills AVA

South-east side AVA located entirely within San Joaquin County; comprising 85,400 acres, and the largest planting of wine grapes (21,700 acres) outside of Mokelumne River.
Named for the census-designated community of Clements located in the northern part of the AVA; founded by Thomas Clements in 1857, and thereafter became combined with the area’s hilly terrain to coin the common local parlance, “Clements Hills.”
The AVA’s rolling and rounded hillside topography sits on elevations ranging from 100' to 450'; bisected at the north end by the Mokelumne River, flowing down from the Sierra Nevada.

Blue oak and Barbera vines are well suited to the clay slopes of Lodi's Clements Hills AVA, in LangeTwins Family's Macotera 09 Vineyard

Climate is warmer (by yearly averages of 100 growing degree-days) and wetter than AVAs to the immediate west (Mokelumne River and Jahant), while receiving slightly more cooling influence compared with other east-side AVAs (Borden Ranch and Sloughhouse). Consequently, as in Lodi’s other two east-side AVAs, this area experiences slightly wider diurnal swings (warmer during the day, cooler at night) during the growing season.
More varied topography than other AVAs; with slopes and terrace tops providing a diversity of microclimates and aspects, consisting of older soils (at least 250,000 years old) and volcanic sediments creating a natural woodland environment.
These older soils in the Redding (primarily), Cometa, Yellowlark, and Montepellier series are of generally low vigor, ranging from brown and reddish-orange to yellow loams, clay loams, and clays on deeper soil strata of granitic and volcanic clasts; with higher water holding capacity than the cobbled slopes in the Borden Ranch AVA to the north, but less than the sandy-loamy soils in the Mokelumne River AVA to the west.

The black-skinned Nebbiolo grape in Anaya Vineyards — a variety that achieves an intense, richly phenolic quality in the clay-based soils of Lodi's Clements Hills AVA

There are also much younger (25,000 years), fine sandy loams located primarily along the southern embankment of the Mokelumne River towards the north end of the AVA between the CDPs of Lockeford and Clements; deep enough to accommodate own-rooted, old vine Zinfandel dating as far back as the 1920s.
The AVA’s clay loams away from the Mokelumne River have proven well suited to red varieties (Cabernet Sauvignon, Merlot, Petit Verdot, Malbec, Primitivo/Zinfandel, Barbera, Petite Sirah, Nebbiolo), Rhône grapes (Syrah, Mourvèdre, Grenache, Grenache blanc), Spanish varieties (Albariño, Tempranillo, Graciano, and red and white selections of Garnacha), as well as Chardonnay, Sauvignon blanc, and a little Piquepoul.
Excellent examples of Clements Hills grown wines include Uncharted (by Holman Cellars) Picpoul, Bokisch Vineyards Terra Alta Vineyard Albariño, Cochon (by Odisea Wine Company) Grenache Blanc, Bokisch Vineyards Terra Alta Vineyard Garnacha, Tizona (by Bokisch Vineyards) Rasteau Row (Garnacha/Syrah/Monastrell), Fields Family Wines Stampede Vineyard Zinfandel, Tizona (by Bokisch Vineyards) Süss Vineyard Zinfandel, m2 Wines Anaya Vineyards Petite Sirah, and Hunters Oak Vineyard Cabernet Sauvignon.

Borden Ranch AVA

An east side AVA located just south of Deer Creek Hills; bisected by Dry Creek just south of the center, with land in both Sacramento and San Joaquin Counties.
Comprising 70,000 acres, with over 12,000 acres of planted grapes.
The evidence for the commonly used name submitted to the TTB cited the founding of Borden Ranch in 1864 by Ivey Lewis Borden, which became a well-known breeding ranch for thoroughbred racing horses and Hereford cattle.

The elevated hillside terroir typifying Lodi's Borden Ranch AVA

A natural prairie mound environment with high ridges (73’ elevation on the west end, up to 520’ at the eastern edge); warmer and wetter than AVAs to the west (Alta Mesa and Cosumnes River), while receiving more wind than adjoining east side AVAs (Sloughhouse and Clements Hills).
Hillside soils include very old (from 125,000 to 700,000 years) volcanic mudflow and alluvial stream deposits from Laguna Creek and Dry Creek, dominated by metamorphic cobble, stony clay pan, and clay loam soils.
Clay-content Durixeralf soils — which include Redding, Hicksville, Corning, and Yellowlark Series soils — combine with high winds (resulting from Delta breezes from the west and cold air drainage from the Sierra Foothills to the east) to create a high irrigation deficit and evapotranspiration conditions, further restricting vine vigor.

Hefty rock typifying the hillside soils in Lodi's Borden Ranch AVA vineyards

The area’s hillside topography also offers multiple slope aspects and exposures; favoring a predominance of red wine varieties that are enhanced by elevated phenolic content (particularly anthocyanin and tannin) such as Cabernet Sauvignon, Merlot, Malbec, Petit Verdot, Syrah, Petite Sirah, and Primitivo/Zinfandel; although quite a bit of Chardonnay, Pinot Grigio, Sauvignon blanc and alternative whites (Verdejo, Verdelho, Garnacha Blanca) are also doing well here.
Excellent examples of Borden Ranch-grown wines include Bokisch Vineyards Clay Station Vineyard Verdejo, Bokisch Vineyards Vista Luna Vineyard Garnacha Blanca, Onesta Wines Clay Station Vineyard Grenache Blanc, Leaf and Vine Winery Vista Luna Vineyard Albariño, Neyers Vineyards Vista Luna Vineyards Zinfandel, McManis Family Vineyards Cabernet Sauvignon, and Noble Vines (by Delicato Family Wines) Clay Station Vineyard “337” Cabernet Sauvignon.

Located entirely within Sacramento County at the northeast corner of the Lodi AVA; comprising 78,800 acres with about 8,000 acres of planted grapes.
Named after the unincorporated community in the area named Sloughhouse, founded by Jared Sheldon in the 1850s; originally serving as a hotel, inn, and stagecoach station along a slough of the Cosumnes River (hence the name, “Slough House,” historically applied to other markers in the area), and now registered as California Historic Landmark 575.
A higher (for Lodi) elevation, naturally woodland environment; generally over 100’ and reaching 590' near borders of El Dorado and Amador County lines, in the lower Foothills of the Sierra Nevada.

The extremely cobbled clay soil in the Sloughhouse-Lodi AVA hillsides of Ironstone Vineyards' Teichert Ranch

Soils consist of older (500,000 years), lower vigor alluvial fans; much of it depleted reddish-orange, volcanic gravelly loam in the Redding series, as well as Corning, Pentz, and Hadlesville soils (all of lower vigor); with both sandier loams and increased river rock slopes on the hilltops in the vicinity of Deer Creek and Cosumnes River skirting the AVA’s north edge.
Cooler winters result in later bud break (up to two weeks) than the rest of the Lodi AVA; and during the growing season, this region experiences both the warmest day and coolest night temperatures (adding up to averages of 200 total degree-days more on the Winkler Scale than Alta Mesa to the west, and 300 more degree-days than Borden Ranch and Clements Hills to the south); plus Lodi’s highest annual precipitation (23 inches) and, unlike Lodi AVAs to the west, very little fog.

Cabernet Franc, one of the black-skinned grapes that have thrived in the rocky clay Sloughhouse AVA soils of Ironstone Vineyards' Teichert Ranch

Red varieties are common here (particularly Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Petite Sirah, Primitivo/Zinfandel, Grenache, Mourvèdre, Tannat, Teroldego), although there are extensive plantings of Chardonnay and Sauvignon blanc, as well as Muscat varieties.
Excellent examples of Sloughhouse-grown wines include Ironstone Vineyards Petite Sirah, Ironstone Vineyards Cabernet Franc, and Bokisch Vineyards Sheldon Hills Vineyard Monastrell.

Clements Hills grown Albariño harvest in Bokisch Vineyards' Terra Alta Vineyard

Mokelumne River AVA: Exploring Lodi's Largest and Most Historic Viticultural Area

Tue, 23 Sep 2025 11:00:00 -0700

Classic plus-100-year-old Zinfandel growing on its own natural roots in deep, rich yet porous, sand dune-like soil typifying much of the east side of the Mokelumne River-Lodi AVA

As we continue our journey through Lodi's wine history during California Wine Month, we turn our focus to the largest and most historic of the region's seven nested sub-appellations: the Mokelumne River AVA.

Spanning an impressive 85,700 acres with over 40,000 acres of planted wine grapes, this viticultural area represents the historic heart of Lodi winemaking and houses nearly all of the region's wine production facilities. Named for the river that flows from the Sierra Nevada through the appellation—originally derived from the Miwok phrase meaning "the place of the fish net"—the Mokelumne River AVA tells the story of California viticulture itself.

From century-old, own-rooted Zinfandel vines planted in the 1880s to modern plantings of over 100 different grape varieties, this appellation showcases the remarkable adaptability of Lodi's deep, sandy loam soils and Mediterranean climate.

In this detailed exploration, originally authored by wine journalist Randy Caparoso, we'll uncover how the Mokelumne River AVA became the foundation upon which Lodi's reputation as California's most dynamic wine region was built.

The Storie Index Clearly Defining Lodi's Seven Sub-Appellations

When drawing up their 2005 proposal for seven new nested sub-AVAs to submit to the TTB, the growers and vintners representing the LAVA (Lodi American Viticultural Areas) Steering Committee also included a Storie Index chart, illustrating the differences between the growing regions based upon soil vigor and production capacity. Storie Index classifications were originally developed in the 1930s by R. Earl Storie at the University of California, and have served as a method of determining the suitability of agricultural products to regions, as well as a means of economic valuation.

The general features of each proposed AVA summarized by the LAVA Steering Committee in the original petition, which included comparisons of growing season temperatures and Storie Index ratings of soil vigor:

The Mokelumne River Viticultural Area

As indicated in the Storie Index, the Mokelumne River is Lodi’s largest AVA and is also defined by easily the most vigorous soil among the other seven sub-AVAs while also sharing the "coolest" (on average) growing season with the Jahant AVA to the immediate north. Both Mokelumne River and Jahant are located near the western edge of the broader Lodi AVA, closest to the Sacramento-San Joaquin River Delta (the far western edge of the Lodi AVA actually falls within the Delta).

A summary of the appellation's distinguishing attributes:

• Consists of 85,700 acres and over 40,000 acres of planted wine grapes; bordered on the west side by Interstate 5, which also marks a dividing line before elevations dip below sea level west of the freeway (the gray areas falling within the Lodi AVA west of I-5 are at zero to minus-20’ elevations, kept dry by the Delta's complex network of levees and waterways).

• This AVA — which houses almost all of Lodi’s wine production facilities (rare exceptions include LangeTwins Family Winery located in Jahant and Bokisch Vineyards in Clements Hills) — is centered around the City of Lodi (population 68,000), and also encompasses the census-designated communities of Woodbridge, Acampo and Victor.

The Mokelumne River from the Bruella Rd. bridge on Lodi's east side, bringing cool water to Lodi's farmlands down from the Sierra Nevada range

• Named for the river (i.e. Mokelumne River) that flows from the Sierra Nevada through the AVA, originally derived from a rough translation of the Native American (Miwok) name for the area as “the place of the fish net” (Mokelumne was also the name of the community established during the 1840s on the south bank of the river, which was changed to Lodi in 1864 and incorporated as the City of Lodi in 1906).

• Mokelumne River is the historic source of Lodi’s oldest vines; much of its own rooted, head-trained Zinfandel, Carignan, and Alicante Bouschet (including Lodi’s oldest planting, the Bechthold Vineyard Cinsaut, planted in 1886 as “Black Malvoisie”), sitting alongside a larger proportion of more recent, trellised, continuously replanted vineyards.

Flame Tokay is harvested from a west side ancient vine planted in 1889, going into a field blend bottled by Alquimista Cellars as Jessie's Grove Vineyard Zinfandel

• Since the mid-1980s, Flame Tokay — a seeded table grape that once reigned as Mokelumne River-Lodi’s dominant grape crop — has largely disappeared; clinging to life in tiny front-yard parcels as little more than curiosities (although, recently, Tokay has been produced as a table wine and fortified wine by a couple of small producers).

• This region includes the lower Mokelumne River to its confluence with the Cosumnes River at the northwest corner of the AVA, and is one of Lodi’s cooler climate terroirs; its Mediterranean climate moderated by Delta breezes flowing in directly from the Bay Area and Carquinez Strait to the immediate west.

25-ft. soil pit dug in the Bechthold Vineyard on Mokelumne River-Lodi's west side, demonstrating the depth (as much as 90 ft.) and consistency of Tokay series fine sandy loam soil defining the appellation

• Defined by a fairly flat topography with elevations from 10' to 85'; consisting of deep (up to 50’) alluvial fan deposits of largely young (25,000 years old) Tokay Series sandy loam with high organic content, no immediate hardpan, and slight variations (generally more porous loamy sand east of California Hwy. 99, and loamier sand with slightly more water holding capacity west of the highway and closer to the Delta).

• These optimal soil attributes — plus historically, a higher water table prior to the completion of the Camanche Dam at the eastern edge of San Joaquin County in 1964 (enabling dry farming through much of Lodi’s early agricultural history) — were the reasons why this part of California Grape District 11 (i.e. San Joaquin County north of CA Hwy. 4 and Sacramento County south of Interstate 50) was the first to be extensively farmed; dominated by wheat and watermelon towards the late 1800s, followed by own-rooted grape vines (mostly Tokay as a table grape and Zinfandel as a wine grape) by the turn of the 20th century.

Dornfelder, a grape of German origin, thriving on the east side of the Mokelumne River AVA in Mokelumne Glen Vineyards, planted over 50 grapes of German or Austrian origin — an example of the extreme flexibility of the appellation's moderate Mediterranean climate and deep sandy loam soils

• This terroir has proven conducive to both red and white wine grapes (more than 100 different varieties grown commercially); including many of the classic French, Italian, and Spanish grapes, and even a good number of German cultivars.

• Excellent examples of Mokelumne River grown white wines include Harney Lane Winery Albariño, Acquiesce Vineyard Grenache Blanc, Acquiesce Vineyard Viognier, Bokisch Vineyards Las Cerezas Vineyard Albariño, Markus Wine Co. Mokelumne Glen Vineyards Nativo (Kerner/Riesling/Bacchus), Oak Farm Vineyards Sauvignon Blanc, and Michael David Winery Chardonnay.

Harvest morning in Oak Farm Vineyards Sauvignon blanc block among centuries-old valley oaks, an endemic variety that finds the optimal conditions of cool wet winters, hot dry summers, and deep, rich soils to accommodate its deep roots in the Mokelumne River AVA

• Excellent examples of Mokelumne River grown red wines include McCay Cellars Abba Vineyard Grenache, Klinker Brick Winery Farrah Syrah, Harney Lane Winery Petite Sirah, Bokisch Vineyards Las Cerezas Vineyard Graciano, Fields Family Wines Lot 13 Vineyard Tempranillo, St. Amant Marian's Vineyard Zinfandel, Oak Farm Vineyards Barbera, Peltier Winery Schatz Family Reserve Teroldego, WOO GIRL! Cellars Charbono, PRIE Vineyards Mokelumne Glen Vineyards Dornfelder, Mettler Family Vineyards Pinotage, Maley Bros. Merlot, Inkblot (by Michael David Winery) Cabernet Franc, and Rapture (by Michael David Winery) Cabernet Sauvignon.

Next up: learn more about Lodi's Clements Hills, Borden Ranch, and Sloughhouse Viticultural Areas

Vineyard canal fed by the Mokelumne River on the west side of the appellation

Lodi Wine History: The Making of California's Most Dynamic Wine Region

Fri, 05 Sep 2025 09:01:00 -0700

Kerne Erickson's artistic vision of the bucolic Lodi AVA and the region's signature, deep-rooted valley oak, native to the appellation's deep, rich sandy loam soils

As we celebrate California Wine Month this September, there's no better time to dive into the rich history of grape growing and wine production in one of the state's most significant appellations.

The Lodi American Viticultural Area stands as a testament to the evolution of California winemaking, transforming from a single designation in 1986 to a complex system of seven nested sub-appellations by 2006. This comprehensive exploration, originally authored by renowned wine journalist Randy Caparoso, traces the fascinating journey of how Lodi earned federal recognition as an AVA and subsequently subdivided into distinct terroir-driven regions.

From the initial 85,000-acre appellation to the sophisticated understanding of microclimates that led to the Mokelumne River, Clements Hills, and five other sub-AVAs, this is the story of American viticulture's commitment to expressing the unique characteristics of place through wine.

A history of Lodi winegrowing — establishment of the Lodi AVA and its seven sub-appellations

1986 Establishment of Lodi AVA

The system of officially approved American Viticultural Areas was first established in 1978 by the ATF (Bureau of Alcohol, Tobacco, Firearms and Explosives) regulatory arm, allowing for the definition of viticultural areas within the U.S. for the purpose of controlled usage on wine labels and advertising.

Logo for the ATF division that establishes AVAs (American Viticultural Areas) upon review of petition

Thereafter, any interested person or party could petition the ATF — today, split off as the TTB (the U.S. Department of the Treasury's Alcohol and Tobacco Tax and Trade Bureau) — to establish an AVA, providing that there is sufficient evidence to do so. Petitions must include:

• Evidence that the name of the proposed viticultural area is locally and/or nationally known as referring to the area specified in the petition.
• Historical or current evidence that the boundaries of the viticultural area are as specified in the petition.
• Evidence relating to the geographical characteristics (climate, soil elevation, topography, etc.) which distinguish the viticultural features of the proposed area from surrounding areas.

2001 depiction of the Lodi AVA from Wine Enthusiast's winemag.com, prior to the appellation's expansion of borders in 2002 and division into 7 sub-AVAs in 2006

• A description of the specific boundaries of the viticultural area, based upon features that can be found on United States Geological Survey (i.e. USGS) maps of the largest applicable scale.
• A copy of the appropriate USGS maps with the boundaries prominently mapped.
• Legally, federal law requires that 85% of any wine labeled with the name of an American Viticultural Area must come from that viticultural region.

In June of 1980, Missouri's Augusta AVA became the country’s first official viticultural area. After considerable wrangling among growers and wineries, a Napa Valley AVA was approved in early 1981. In 1982 a petition was submitted for a Lodi AVA, which was approved in 1986.

Arkansas Democrat-Gazette's free-hand mapping of the Lodi AVA (by Kelly Brant) in approximation to the Golden Gate Bridge, Yosemite, the Redwood parks, Lake Tahoe, Death Valley, and of course, Hollywood

At the time when the original 1982 petition was submitted, it was noted that the viticultural area historically known as Lodi contained approximately 39,000 acres of vineyards and 15 bonded wineries. Today, as of 2020, the Lodi AVA consists of over 100,000 acres of planted wine grapes (easily the most in the U.S.), and over 85 bonded wineries… and growing.

In the Federal Register document acknowledging the 1986 approval, the Lodi AVA is described as "an inland area that is comprised mainly of alluvial fan, flood plain lands, and lower and higher terrace lands." Its boundaries were summarized as "located in California in the counties of Sacramento and San Joaquin," with a "beginning point... located at the intersection of the Calaveras River and the San Joaquin-Stanislaus County line."

Graphic demonstrating the climatic impact of cool air sucked through the coastal mountain gap from San Francisco Bay to the Sacramento-San Joaquin River Delta — the single most significant factor defining the Lodi AVA

The Federal Register goes on to define the Lodi AVA in terms of the United States Department of Agriculture (USDA) 1937 Soil Survey of the Lodi Area: "Owing to its location opposite the wind gap leading inland from the Golden Gate, the range in temperature is narrower than in more northerly and southerly parts of the great valley (i.e. Central Valley)."

The Lodi AVA following the 2002 expansion of its borders at the west and south corners of the appellation (i.e. the gray areas on this map)

2002 Expansion of Lodi AVA

Five years after the original establishment of the Lodi AVA, in 1991 some 600 Lodi AVA growers came together to form the self-mandated Lodi-Woodbridge Wine Commission (now called the Lodi Winegrape Commission) for the purpose of regional promotion, education, and viticultural research. This would be a momentous development, playing a crucial role in Lodi’s current status as a wine-growing region of note.

In an effort to reconcile the then-existing boundaries of the Lodi AVA with the jurisdiction of the Lodi-Woodbridge Wine Commission as well as how the USDA's California Crush District 11 defined "Lodi," in 2000 a petition was submitted to the ATF to expand the Lodi AVA on its west and south sides by 93,500 acres, which at that time included an additional 9,240 acres of planted wine grapes.

California Crush Districts (the Lodi AVA brought in alignment with District 11 in 2002 expansion of appellation)

The second, expanded version of the Lodi AVA was approved in 2002. In the approved petition, the climate of the additional areas was described as having "the same moderating influences of the Sacramento Delta (i.e. Sacramento-San Joaquin River Delta) winds that define the current boundaries." Plus, the "soils of the proposed expansion area are substantially similar to those of the existing viticultural area" — derived "mainly from mixed mineral alluvium, products of weathering, erosion, and deposition along the western slope of the Sierra Nevada...

"Every significant climate feature, such as rainfall, degree-days, frost occurrence, and mean temperatures, are virtually the same within the proposed additions as those that occur inside the existing Lodi viticultural area."

Vintage postcard depicting Flame Tokay, a table grape that, historically, could consistently attain its vivid pink color only within the Lodi AVA because of the appellation's combination of Mediterranean climate and deep (as much as 90-ft.), rich yet porous sandy loam soil

2006 Division into Seven-Nested AVAs

In August 2006, the TTB (Alcohol and Tobacco Tax and Trade Bureau) approved the usage of seven new American Viticultural Areas (a.k.a. AVAs) falling within the broader Lodi AVA. At that time, the question in the minds of a lot of people in 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, or "nested" AVAs?

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.

The flat, lower elevation topography (about 50 ft.) typifies the Mokelumne River AVA in the historic Bechthold Vineyard (Lodi's oldest vines, planted in 1886)

The first reason is historical: The best and most recognizable wine regions in the world are all defined by multiple appellations based upon differences, from subtle to drastic, in climate, soil, topography, etc.

Take, for instance, France’s famous Burgundy region, which is divided into 44 villages controlled by their “appellations of origin” (the French system of geographical certification known as Appellation d'Origine Contrôlée, or AOC); each defined by physical differences in growing conditions that make them slightly different from the other. Within these villages are over 500 recognized vineyards (or climates) which, like Burgundy’s villages, are delineated by precisely defined boundaries that have gone unchanged for centuries. You cannot take grapes from, say, the commune of Meursault and put them into wines bottled as Puligny-Montrachet, even though the two villages are right next to each other, or even if you own properties in both (which many producers do).

The grand crus vineyards of France's Puligny-Montrachet, defined by centuries-old boundaries

Taking it further: Within the Burgundian commune of Puligny-Montrachet there are a total of 21 vineyards; some of these vineyards have as many as 40 owners, each managing their own tiny parcel. Wines made from the vineyard called Chevalier-Montrachet (totaling 17.5 acres) may not be lawfully bottled by the name of the adjoining vineyard, Bâtard-Montrachet (27.4 acres), and vice-versa. You could blend the two together, but you would have to call it “Puligny-Montrachet,” a village name that usually fetches a lower price than the single-vineyard wines. In Burgundy — as in the rest of France controlled by AOC regulations — location is everything, and names are sacrosanct. Why? Because characteristics of the country’s finest wines are tied directly to the growing conditions of where they are grown — a concept better known as terroir, or “sense of place.”

Napa Valley's 16 sub-AVAs

Therefore, if Lodi was ever to begin to be considered a region worthy of any degree of respect or prestige, the establishment of sub-regions based upon terroir-related distinctions had to come sooner than later. The Napa Valley Viticultural Area, for instance, consists of 16 different sub-AVAs. You can ask the same question — why? Isn’t saying “Napa Valley” good enough? But if you ask a Cabernet Sauvignon producer in Napa Valley’s Coombsville AVA, he/she would tell you that Coombsville Cabernet Sauvignons are significantly different from Cabernet Sauvignons from, say, the Rutherford, Howell Mountain, Calistoga or Los Carneros AVAs; and in fact, the soil types, aspects of slopes, elevations and climate zones differ drastically among those sub-AVAs. Of course, these Napa Valley Cabernet Sauvignons come out different; and it’s silly to expect them to taste, or be rated (attention wine critics!), the same way. Consumers have the right to know these distinctions.

Delta slough alongside the Ripken family's Guard Rd. vineyard located at the far west side of the Lodi AVA as much as 30 ft. below sea level (in contrast to Lodi's Clements Hills and Borden Ranch AVAs on the far east side which has plantings on 150 to 300-ft. slopes)

The second reason for sub-dividing a region like Lodi — with, by far, the largest number of wine grape acreage in the U.S. (more than Napa Valley and Sonoma County combined) — was, of course, because of the reality of terroir-related differences that affect the morphology of plants and grapes, growing and winemaking decisions, and ultimately characteristics of wines. Right now many consumers, and much of the media and trade, may not quite grasp those differences. But that doesn’t mean they don’t exist. And what is authenticity, if not acknowledgment of the truth behind vineyards, vines, grapes, and wines?

Lodi's seven sub-AVAs, officially recognized in 2006

Lodi's Seven Sub-AVAs

So here’s how the establishment of Lodi’s seven AVAs went down: In August 2005 a group called the Lodi American Viticultural Areas (nicknamed LAVA) Steering Committee submitted a petition to the TTB to recognize the following sub-appellations based upon distinctions primarily having to do with differing soils and topographies, more subtle climate-related differences, plus additional evidence demonstrating precedent in terms of historic usage of the proposed place names within each respective region. The seven additional Lodi AVAs approved in August 2006:

Alta Mesa
Borden Ranch
Clements Hills
Cosumnes River
Jahant
Mokelumne River
Sloughhouse

A copy of the original 2005 petition can be found online in the National Archives of the Federal Register.

In these two photos: Graphic difference in soils of the Mokelumne River AVA (above, defined by extremely deep, fine Tokay sandy loam) and the Clements Hills AVA (below, defined by shallower, gravelly, hillside Redding clay) — factors exacting direct impact on the phenolic content and aromas of resulting wines

The process of carving out new Lodi AVAs began in the summer of 2001, and from the beginning, it involved both growers and producers. The conversation was sparked when Lodi grower Keith Watts (Keith Watts Vineyards) and Bokisch Vineyards’ Markus Bokisch began thinking of ways to highlight the differences between the volcanic soils in what was to become the Clements Hills AVA with surrounding areas in the Lodi. Bokisch and Watts organized a committee and began consulting with numerous longtime Lodi growers. They also hired Deborah Elliot-Fiske, a Professor Emeritus at U.C. Davis, to help sort out climatic and soil characteristics in an unimpeachable scientific fashion.

Keith Watts (on right), one of the co-chairs of the LAVA steering committee that proposed Lodi's seven sub-AVAs in 2005, toasting winemaker Mike McCay in Watts' TruLux Vineyard (Mokelumne River-Lodi AVA)

In a story entitled Why Form an AVA? published in the October 2006 issue of Wines & Vines, a wine industry magazine, Bokisch was quoted to say that the original draft of the application for the seven AVAs was about 230 pages long and included detailed data on the climate, soils, and histories of the proposed regions. According to the magazine, “Bokisch estimated that the group spent between 1,200 and 1,800 hours preparing the application,” and “about $30,000 was collected to fund the research and applications.”

Added Bokisch: "The greatest benefit of the use of the new AVA names will be to the consumer. It will help educate the consumer on the diversity of this region, not its homogeneity.” When asked if the new sub-AVAs might take something away from a focus on the broader Lodi AVA, Bokisch was quoted to say he didn’t think so. “A person who buys a ripe, delicious Mokelumne River Zinfandel will have no doubt as to the Lodi terroir it is grown on... sub-appellations only serve to synergistically support the larger AVA they fall under.”

LAVA co-chair Markus Bokisch in his Vista Luna Vineyard, located in one of Lodi's higher elevation, chunky cobbled AVAs (Borden Ranch-Lodi)

To alleviate fears that usage of sub-AVAs might weaken the hard-won recognition of “Lodi” on wine labels, the petition committee advocated the use of conjunctive language — meaning, names of sub-AVAs placed next to the name of the broader AVA (e.g. "Clements Hills-Lodi" or "Borden Ranch-Lodi"). While Bokisch Vineyards and other Lodi-based wineries have since faithfully adhered to this principle, getting wineries based outside the region to do the same has been challenging. Hence, it is not uncommon to see, say, “Mokelumne River,” “Clements Hills” or “Borden Ranch” used on a label without reference to Lodi. Clearly, some wineries feel that labels that leave out “Lodi” may make a better impression on consumers or media. All the same, the TTB requires that at least 85% of any American-grown wine must come from any AVA indicated on a label.

The back label of LangeTwins Winery's One Hundred Vineyard Petite Sirah furnishes details on appellation, soil, and vineyard management that have a direct impact on the quality and style of wine in the bottle

Next week, check back in to uncover the story of the Mokelumne River Viticultural Area in detail.

Beat the Heat: Why Lodi's Delta Breeze Makes Summer Wine Tasting Magical

Wed, 20 Aug 2025 09:00:00 -0700

Morning light illuminates Lodi's picturesque vineyards, where Mediterranean climate and Delta Breeze cooling create distinctive terroir for exceptional winegrowing.

Summer in Lodi delivers classic California sunshine – those bright, warm days that ripen grapes to perfection and send wine lovers seeking shade. But here's Lodi's secret weapon: the Delta Breeze.

Every day beginning in the late afternoon, cool air travels inland from the San Francisco Bay, following a vast network of waterways that play a key role in defining the wine country’s climate and character.

The breezes intensify through the early evening, and typically dissipate in the hours following sunset. It's nature's daily reset button, and the same cooling wind that creates Lodi's distinctive wines also creates some of California's most enjoyable summer experiences.

Smart Summer Timing for Maximum Comfort

The beauty of understanding Lodi's daily rhythm is that it makes trip planning almost effortless. Whether you're escaping Sacramento for a few hours, driving over from the Bay Area for a full day, or traveling from afar to spend a weekend in wine country, here's how to make the temperature work for you instead of against you.

Morning light filters through Lodi vineyard rows

Morning Magic (10:00am–12:00pm)

Start your exploration early when temperatures hover comfortably in the 70s to low 80s. This is prime time for vineyard walks, outdoor photography, and morning tours. Several wineries open at 10:00am specifically to capture these pleasant morning hours, and you'll often have the tasting rooms to yourself before the crowds arrive.

More and more wineries are also scheduling morning events that take advantage of the cool early hours. Think vineyard yoga and wellness activities before the temperature rises, and educational seminars during the most pleasant part of the day.

Midday Strategy (12:00–4:00pm)

As temperatures climb, shift your focus indoors for tasting room experiences, educational wine sessions, and seated tastings.

Midday is ideal for in-depth wine education, lunch at wineries with restaurants (Michael David, Dancing Fox, Oak Farm) or picnics at those that allow outside food, and shopping for wines to take home.

Evening Excellence (4:00pm–close)

Here's where Lodi truly shines. As the Delta Breeze begins its daily arrival, outdoor patios become breezy, sunset views are spectacular, and some wineries extend their summer hours to take advantage of this natural cooling.

It's the perfect time for romantic tastings, celebration toasts, or simply savoring the magic of wine country as day transitions to night.

How Lodi's Summer Climate Impacts Terroir

But to truly understand why this timing strategy works so well, and why Lodi's wines taste so distinctive, you need to know what's happening in the vineyards during these dramatic temperature swings.

The Heat-Cool Cycle That Creates Great Wine

Those warm mid-summer days help grapes develop intense flavors and colors as they ripen, beginning with a process called veraison when grapes begin changing from green to their final color. But it's the cooling effect of the Delta Breeze that preserves the natural acidity that keeps wines fresh, fruity, and bright.

This diurnal temperature variation is why Mediterranean grape varieties thrive in Lodi. Varieties like Albariño, Grenache Blanc, and Tempranillo evolved in similar climates and produce some of their finest expressions here.

Sun-kissed Albariño grapes developing their characteristic lime zest and mineral flavors

Summer Wine Styles: What to Taste this Season

Rising temps make certain wine styles absolutely irresistible. Lodi's unique terroir, shaped by the Delta Breeze and Mediterranean climate, produces wines with fresh acidity, moderate alcohol, and bright fruit flavors that are designed for summer sipping.

Crisp, Contemporary Whites

Albariño is Lodi's summer superstar. This Spanish variety produces wines with laser-like acidity and citrus flavors that seem to cool you from the inside out. Seek out Harney Lane’s Henry Ranch Albariño with its characteristic lime zest and mineral finish, or try Bokisch Vineyards’ Terra Alta Vineyard bottling, offering more tropical fruit notes. Mettler’s Estate Grown Albariño expresses fresh tropical flavors, with juicy pineapple and a hint of floral in the nose, finishing with notes of lime and lemon zest.

Grenache Blanc brings a different personality to white wine, slightly richer than Albariño but still refreshing, often with notes of white peach and herbs. Grenache Blanc was the very first white variety planted at Acquiesce in 2008, and the winery’s most recent bottling shows volume and persistence with Granny Smith, orange peel, and stone fruit. Klinker Brick’s version exhibits aromas of lychee on the nose, with a hint of peach that leads into a silky smooth finish.

Sauvignon Blanc in the bright, fruit-forward style pairs perfectly with hot weather. Look for versions with tropical fruit and floral notes that provide instant refreshment, like bottles from Heritage Oak, Oak Farm, and Purple Corduroy.

Light Reds for Summer Sipping

Yes, red wine in the summer! Lodi's contemporary red wine movement focuses on lighter, more acid-driven styles that work beautifully with summer produce and warm weather. These wines are often lower in alcohol and served slightly chilled – meant to be enjoyed, not taken too seriously.

Lodi's contemporary red wines, like light Cinsault and food-friendly Grenache, pair beautifully with summer charcuterie and create perfect moments for outdoor dining

Cinsault is Lodi's best-kept secret; a Southern French variety that produces light, fruity reds perfect for pairing with summer salads. Michael David, Lorenza Wine, and Sandlands all craft excellent examples with bright cherry fruit and gentle tannins. Grapes for all three wines are sourced from the Bechthold Vineyard, the oldest continuously farmed vineyard in the Lodi AVA which was originally planted in 1886.

Grenache is one of the wine world's most engaging and versatile varieties. A mainstay in many red wine blends (the G in the famous Rhone GSM blends, for example), the grape is also elegant and nuanced on its own. Sometimes known as “the Pinot Noir of warm climates,” Grenache thrives right here in Lodi's unique growing conditions. Check out award-winning options from Rippey Family Vineyards, Runquist Wines, or try Mettler Family’s GSM.

Light Zinfandel styles are emerging from producers who embrace techniques like early picking, gentle extraction, and minimal oak to create wines with higher acidity, lower alcohol, and lighter body than traditional Zinfandel.

Producers like Monte Rio, Perlegos Family Wines, and Sabelli-Frisch are leading this movement, crafting wines that showcase red, fruit-forward flavors and subtle tannins while preserving the grape's natural spice and brightness. Another great option is The Lucas Winery’s Jeune, a playful Zinfandel bursting with bright cherry aromas and a spicy hint of white pepper.

Refreshing Specialties

Rosé showcases Lodi's incredible grape diversity like no other style. While Grenache and Cinsault rosés are standout favorites, producers are crafting exceptional pink wines from Lodi's wide range of varieties including Mourvèdre (Monastrell), Syrah, Carignan, Tempranillo, Graciano and Charbono. Each grape brings its own personality, from Grenache's strawberry elegance to Mourvèdre's herbal complexity, making Lodi rosé exploration an adventure in itself.

If pink wine is your preference, you’re certain to find something you’ll love from WOO GIRL! House of Rosé, or producers like St. Amant or La Belle Nue.

Sparkling wine and summer evenings are a perfect match

Sparkling wines become essential for celebrating those magical Delta Breeze evenings. Whether it's traditional method sparklers or fresh, fruit-forward styles, bubbles and summer evenings in Lodi are a perfect match.

ZANTE from Peltier offers bright, fruit-forward bubbles, while Intercoastal Wine Company's Blanc de Noirs showcases traditional elegance. For crisp complexity, try LVVR Blanc de Blancs or Nostra Vita's Serendipity Blanc de Blanc, both perfect for toasting the evening breeze.

Delta Breeze Experiences: Embracing the Evening Cool

Lodi's event calendar adapts to the summer rhythm, with activities timed around the natural cooling cycle.

Sunset Sipping events, typically beginning around 6:00-7:00pm, allow visitors to enjoy the vibes as temperatures start dropping and the light turns golden. These events often conclude just as the Delta Breeze picks up, creating perfect conditions for outdoor tastings. Various wineries offer evening concerts beginning around 7:00pm, knowing that by 8:00pm the cooling will make extended outdoor enjoyment comfortable.

Golden hour in Lodi's vineyards

Twilight tastings are a special novelty, with wineries offering extended hours and outdoor experiences timed to coincide with the breeze’s cooling effect. You’ll also find late evening food trucks and pop-up dining experiences coordinate with wineries to provide dinner options that coincide with comfortable outdoor dining temperatures.

Lodi’s tourism board, Visit Lodi, maintains a comprehensive list of events happening around the city. Filter for “wine” and all evening activities will be available at your fingertips.

Plan Your Summer Lodi Adventure

Lodi offers something refreshingly different: genuine hospitality, accessible pricing, and the freedom to explore at your own pace

In a world where many wine regions require advance planning and hefty tasting fees, Lodi offers something increasingly rare: authentic hospitality, accessible pricing, and the freedom to explore at your own pace. And, you get the added bonus of experiencing one of nature's most reliable air conditioning systems.

Whether you're planning a spontaneous afternoon escape or a full day of wine country exploration, Lodi's summer rhythm offers something special. Start early to catch the morning comfort, retreat indoors midday to discover the depth of local wines and hospitality, then emerge for late-afternoon–evening magic as the Delta Breeze begins its daily arrival.

So embrace the heat, time your visit strategically, and discover why those in the know consider Lodi one of California's best-kept wine country secrets.

Ready to experience summer in Lodi? Stop by the Lodi Wine Visitor Center to get your bearings, check our list of wineries for current hours and policies, and follow @lodi_wine for real-time updates and weekend recommendations.

Oh lord, a blog from Lodi—the 2025 farewell

Wed, 25 Jun 2025 07:00:00 -0700

Harvest morning in Mokelumne River-Lodi's Abba Vineyard, planted to Syrah.

Farewell by Randy Caparoso

Oh lord, a blog from Lodi was the title of the very first blog posted on the Lodi Wine page in August 2010, written by yours truly. Over 1,200 posts later, I think it is fitting that this should be the title of my very last post, as I will departing Lodi wine country in July of 2025.

First, I’d like to thank all the region’s growers and vintners who have welcomed me into their community these past fifteen years. But also first, I need to thank you, Lodi Wine’s dear and patient readers who have indulged in this site’s continuous flights and forays into viticulture and vinification, farmers, winemakers and all the characters peppering the region’s past and present, the seemingly endless variety of grapes and equally varied wines, almost every iota of the dirt, topography, climate and natural or human circumstances—each and everything that has distinguished the Lodi appellation from any other in the world. The goal has always been differentiation, the gist of every post appearing on this page.

Those of you who have stuck with it all these years may have noticed that these posts have never been exactly short, or lacking in detail. Unlike almost all other blogs, which assume readers can absorb only so much information at a time. Instead, the Lodi posts have endeavored to provide everything you need to grasp a subject. Why? Because I’ve always abided by the same principle, or belief: That readers deserve a thorough, never partial, explication of everything, stated in plain English.

Wegat Vineyard, old vine Zinfandel planted in 1958.

There’s a reason for that. In fact, I did the exact same thing throughout my previous career as a restauranteur. That is, I would never insult the intelligence, the tastes or curiosity of my guests. I always assumed the best, believing that those who sit at my tables deserve the most complex, exciting dishes, and the finest, most intricate wines. I never believed in dumbing anything down, and I’d be damned if I ever treated Lodi Wine readers any differently.

Especially when it comes to Lodi grapes, wines, vineyards, their history and its people—simply because they are among the best and most interesting in the world. There’s always lots to talk about. Why would I leave anything out?

I have never actually explained this approach on this page. Didn’t think I had to because it has always been there, in black and white, enhanced by lots of colorful photos and images. I hope you have enjoyed them over the years. And if so, these are the final words I share with you now...

Corner at Lodi's Ham Ln. and Lodi Ave. in 1969, when sidewalks were being installed alongside blocks still planted to vineyards.

A growing groundswell

I'm stuck in Lodi again. In 1969, when Creedence Clearwater Revival released their iconic song Lodi, the official population of Lodi was 28,691. Today it is 67,679 (according to the 2023 census). As a community, Lodi celebrated 100 years of existence in 1969, having been known as Mokelumne prior to 1869.

Lodi, in 1969, had absolutely no reputation for wine, except as a region associated with sweet, fortified dessert wines (i.e., Port, Madeira, Sherry, Muscatel, etc.), which most Americans were still drinking (aside from generic jug wines) at the end of the sixties.

Although it would take Lodi another 25 years to really get into the premium quality varietal wine groove, it wasn’t as if the region was doing nothing in 1969. According to a 1970 UC Davis report on the “California Grape Situation and Outlook” delivered by Extension Viticulturist A.N. Kasimatis, “North San Joaquin Valley [which would be defined as the Lodi AVA in 1986] accounted for 25% of the 1969 California wine grape crush,” whereas “California’s famous coastal winemaking counties account for a mere 8% of the total 1969 crush....”

Cinsaut harvest in Bechthold Vineyard—own-rooted vines planted in 1886, named the California State Fair Vineyard of the Year in 2014.

Today Lodi crushes just over 20% of California’s wine grapes each year, virtually all of it for table wines. Quantity, however, does not necessarily correlate with quality, or recognition. When wine consumers across the country, or around the world, think of California wine, the first thing they think of is Napa Valley. No doubt, there are still many consumers who think all California wine is made in Napa Valley (the actual figure is 4%).

Alas, this perception has not changed all that much since 2010. Lodi, however, is in the same boat as many other regions in California. Santa Barbara, Paso Robles, Livermore Valley, Santa Cruz Mountains, Amador County, Lake County, Mendocino—all these regions still struggle, like Lodi, for recognition, despite the excellence of their grapes and wines.

What Lodi can take comfort in, though, is the fact that nothing keeps a good region down. Just over the past few months, for instance, a Lodi Barbera (St. Amant Winery’s 2023 vintage) was named the Best of Show red wine at the California State Fair. Out of thousands of other California wines entered in the competition.

Jessie's Grove in Mokelumne River-Lodi, a farm still owned by the Spenker family who established it in 1870

Also at the 2025 California State Fair, Lodi’s Marian’s Vineyard (Zinfandel planted in 1901) was named California Vineyard of the Year; the second such honor bestowed upon a Lodi vineyard (Lodi’s Bechthold Vineyard, planted to Cinsaut in 1886, was named Vineyard of the Year in 2014). This is out of thousands of other excellent vineyards in the state of California.

Big awards for Lodi grown wines have been rolling in with regularity over the past fifteen years; showing that wine industry professionals, at the very least, are acknowledging the simple fact that, yes, Lodi grows and produces very good wines indeed.

Yet I think the most important progress made over the past decade and a half is the fact that Lodi grown wines are developing a reputation for distinctive wines that are phenomenal in the sense that they possess special sensory attributes that could only come from Lodi. The types of wines to which connoisseurs ascribe the classic French term known as terroir, or “sense of place.” Something which, frankly, most consumers, including most industry wine professionals, were totally unaware of ten, fifteen years ago.

Lodi's Borden Ranch AVA on a smoky morning.

Lodi is now known for its own, special terroir.

Don’t take my word for it. Over the past ten years, for instance, Alder Yarrow—an independent wine blogger still considered among the most respected, and influential, wine journalists in the world—has written several stories on Lodi wines. In 2021, for instance, he wrote that there are Lodi vineyards "hidden in plain sight within the vast swaths of vineyards... [which] are some of the greatest treasures of American viticulture.”

Around the same time Sara Schneider, the longtime former Wine Editor of Sunset Magazine, published an article in Robb Report entitled Why Lodi is the Most Exciting US Wine Region You’ve Never Heard. Of course, it hurts a little to be described as something “you’ve never heard of.” All the same, Schneider said some things a growing groundswell of wine cognoscente have recently become cognizant of, which is that...

In recent years, more and more longtime Lodi growers have been bottling wine under their own brands, reflecting ever-better quality. And at the same time, well-known outside vintners—some young and approaching cult-level status with their “cool-kid” followings—have noticed the potential of the region and have bought vineyards here or are sourcing fruit for their own labels. Together, they’re producing a fascinating range of Lodi wines, with bright, aromatic character profiles that are themselves somewhat shocking, especially if your reference point is the now-dated big, ripe fruit bomb...

Old vine Zinfandel in the sandy loams alongside the Mokelumn River in Lodi's Clements Hills AVA.

While, to paraphrase Marie Curie, the way of progress is neither swift nor easy, the important thing is that there is progress. When anyone of knowledge and influence opines that Lodi consists of “greatest treasures of American viticulture” made from a “fascinating range” of grapes produced by vintners of “cult-level status” with “‘cool-kid’ followings,” I would say that’s a good deal of progress. The word is out.

Turning water into wine

I would also say that, today, Lodi should be confident of eventually taking its place among the best wine regions in California, hence the country and the world, because it is in good hands. Beginning with that of Mother Nature. As I wrote back in August 2010, in the very first Lodi Wine post:

High quality wine comes directly from high quality growing conditions—perfect soils, climates, topographies, or terroir, as the wine geeks call it. For classic, old-timey grapes like Zinfandel or Carignan, terroir doesn't get much better than what is found in Lodi's oldest vineyards, adjoining the picturesque Mokelumne River.

Field sorting Mokelumne River-Lodi Carignan in century-old vineyard.

The earliest San Joaquin Valley pioneers established their farms along the riverbanks because they could—finding deep, fertile, exceedingly plantable sandy loam soils atop an aquifer barely inches below the surface, long fed by pristine waters from the Sierra Nevada directly to the east. There is a reason why old vineyards can be cultivated for over 50 or even 100 years: Because they are growing in an ideal place, which is borne out in the significant quality of resulting wines. If not for that, vineyards are ripped out long before they become "old vines.”

Still, make no mistake: What also distinguishes Lodi is the fact that as a wine region, its history has always been driven by its smart, grounded growers, many of whom have been here ever since Lodi's first schoolhouse went up in 1859. Today's leading Lodi wine industry families—the Langes of LangeTwins Family Winery & Vineyards, the Phillips of Michael David Winery, the Spenkers of Jessie's Grove, the Feltens of Klinker Brick Winery, or the Mettlers of Harney Lane Winery and Mettler Family Vineyards—typically trace their roots in Lodi as far back as the 1800s. What other American wine regions can say that about their "typical" growers and producers?

Lodi has always grown a good chunk of the California grape crop; and not to be deterred, even during Prohibition Lodi's growers packed most of the country's grapes that were shipped to homes as far as Chicago, Montreal, Boston and New York (usually with specific instructions on "how not to have the grapes turn into wine"). Many a Lodi family, including the Mondavis, first made their fortune as grape packers, some even before branching out as growers or wine producers.

During Prohibition, Western Pacific Railroad train loaded with wine grapes packed by Lodi's Woodbridge Vineyard Association for the New York market. California State Railroad Museum Library.

In the late 1980s, Lodi's fourth and fifth-generation farming families—by then, numbering over 600 independent growers—began to get together and talk about the fact, according to Mark Chandler (former Executive Director of the Lodi Winegrape Commission, between 1991 and 2001), that "the trade and consumers still viewed Lodi as a jug wine region, even though we were the largest producer of premium quality wine grapes in the state, which we still are."

So in 1991, the growers voted to pool a quarter of a million dollars to form the Lodi Winegrape Commission in order to aggressively attack the issue of rehabilitating Lodi's image as a wine region. Says Chandler, "Our first goal was to launch marketing and PR awareness campaigns to generate a more accurate view of Lodi as a producer of premium quality grapes and wine. Most of our grapes may have been going into jug wines, but the growers were aware that they could do much more than that.

"Third, we sought to convince wineries, located both in and out of Lodi, to begin showing the Lodi appellation on their labels, thereby adding more value to the name of Lodi. In this third step, we've been extremely successful; and as much as anything, this is the reason why Lodi is now identified as a premium quality wine region."

Pinot gris harvest in Mettler Family Vineyards.

It takes more than reputation, of course, to impress skeptical consumers, feisty critics, and finicky restaurant and retail wine buyers. Great wines only come from great grapes, which come from great growing conditions. Concerning the latter, Lodi has always been blessed with two basic necessities:

• Soils so deep and rich that vines as old as 100 years have always thrived, even on their ungrafted rootstocks (Lodi cultivates thousands of acres of highly productive, phylloxera-resistant old or "ancient" vines, planted on natural roots before or just after the turn of the 20th century)

• An ideal, Vitis vinifera-friendly Mediterranean climate (comparable, for example, to the center of Napa Valley and much of Sonoma County), cooled by air flowing directly from the Bay Area through the Carquinez Strait and adjoining Sacramento-San Joaquin River Delta.

Lodi's historic queen of grapes, Flame Tokay, which grew extremely well wherever Zinfandel also thrived.

Lodi’s pioneering families have been turning access to water into high quality grapes for well over 100 years. Jesus, it is said, could do better, turning water directly into wine. A lot people also forget that it was Jesus who first said, “The truth will set you free” (John 8:32).

The fundamental and enduring truth about Lodi is that it is a unique and good place to grow wine grapes, manned by heroic, hardscrabble farmers. The result, as Chandler was saying back in 2010, is that “the quality of Lodi wines speaks for itself, and so now, it's just a matter of expanding on that message.”

I will no longer be sending out those messages on this page, but it doesn’t really matter. Others will pick up the slack, and you will continue to learn about Lodi’s continuing excellence of grapes and wines because that is exactly what the terroir naturally delivers.

So long, Lodi, it’s been good to know you!

Single, high-wire trellised Cabernet Sauvignon in LangeTwins Family's Jahant-Lodi Railroad Vineyard.

Ingredients listings and key taste components found in commercial wines

Wed, 18 Jun 2025 07:00:00 -0700

Barrel tasting dark, rich, vividly flavorful Cabernet Sauvignon.

Sugar and spice and all that’s nice, as the old nursery rhyme goes.

There are lots of nice things in wine, although there are very few wineries that actually print “Ingredients”—that is, additions dropped on top of natural components of wines during the winemaking process—on back labels; ostensibly, because it is felt by most of the industry that most consumers might be shocked if they find out what actually ends up in commercial grade wine. If you are not required to list everything going into a bottle (a circumstance many consumer advocates think should be changed), why do it?

I was at one Sonoma County winery’s tasting room just last week, tasting the brand’s signature estate grown Cabernet Sauvignon. The owner explained that over the years she has had problems impressing upon consumers that her grapes are certified organic and the fact that her wines are made in the lowest interventionist way possible (that is, without compromizing quality or terroir expression). So she borrowed the idea of printing ingredients on her back label from another winery that specializes in minimal intervention wine. This is the exact wording found on her bottlings:

1. Organic Cabernet Sauvignon grapes
2. Indigenous yeasts
3. Yeast nutrients
4. Malolactic bacteria
5. Minimum effective SO2 [i.e., sulfur dioxide]
6. French oak

French oak barrels in Lodi's The Lucas Winery, considered an "added" component complimenting many popular wines such as those made from Chardonnay, Cabernet Sauvignon, Zinfandel and many other grapes.

That’s it; no less, no more. The lack of extraneous "ingredients" most definitely emphasizes this winery's low intervention approach. I was also interested in what the other winery she mentioned is doing, and so I went online and found the ingredients list that appears on all their back labels, applied to their bottlings of multiple varietal types (Zinfandel, Cabernet Sauvignon, Chardonnay, and more). For a low intervention winery, their ingredients list contained surprisingly more "extra" stuff:

1. Hand harvested organically grown grapes
2. Indigenous yeasts
3. Naturally occurring malolactic bacteria
4. Oak from barrel aging
5. Minimum effective SO2
6. Calcium Carbonate
7. Water
8. Egg whites
9. Tartaric acid

Clearly, this winery regularly employs more “adds” than the other winery, although the four extra ingredients—calcium carbonate, water, egg whites and tartaric acid—not listed by the first winery are not atypical even for wineries with reputations for producing “natural” style wines.

Zinfandel pump-over in Lodi winery; fermenting must to which multiple ingredients—such as yeasts, water and tartaric acid—may have already been added to produce sound, balanced and presumably higher quality wine (although many low intervention wineries don't add of any of this, thinking "less is more").

Explanation:

• Calcium carbonate, a natural mineral byproduct, is not a component that is actually tasted in a wine; rather, it is a compound commonly used in winemaking to reduce unusually high natural acidity, which often occurs when grapes are picked slightly underripe.

• Water, on the other hand, is often used when grapes are picked overripe or extra-high in sugar, which can result in excessively high alcohol (say, over 15% Alcohol by Volume, or ABV)—the rehydration effect of water when added to fermenting wine in vats helps to reduce alcohol as well cool down fermentations when temperatures rise too high (which can possibly reduce flavor extraction).

• Egg whites are another common, and completely natural, winemaking ingredient; a handy way to fine or clarify wines and also to a certain degree, smooth over perceptively bitter sensations of tannin typical of fuller bodied red wines such as Cabernet Sauvignon.

• Additions of tartaric acid—the most important organic acid common to all wine grapes—is often used as another adjustment when it is felt that a fermenting wine is deficient in enough natural acidity to complete a trouble-free fermentation and produce a properly balanced wine.

Tiny clusters of old vine Lodi Barbera, a grape variety that is often picked with higher than desired acidity, necessitating a reduction of the natural acid by use of adds such as calcium carbonate, as well as water to lower potential alcohol when grapes are picked high in sugar in order to wait for grape acids to drop.

That said, what’s in a typical wine anyway? Let us try to summarize each of the major components common to all good commercial wines in a little more detail...

Acidity in wine: Acids are a natural component of grapes and resulting wines. Their palate sensation in finished wines can be described as fresh, tart, sour, lively or zesty, and their presence can brighten aromatic qualities with suggestions of citrusy fruit. Acidity is measured as titratable acidity (TA, the sum of all the organic acids in juice or wine), although the actual strength of acidity is measured in terms of pH (the lower the pH, the higher the acidity in wine). The major acids in wine are tartaric, malic, lactic, and (in tiny percentages) citric.

For lots more on acidity, particularly as it relates to varieties of grapes and varietal bottlings, see our post Everything you need to know about the acidity of Lodi's extraordinary range of varietals.

Alcohol by volume (ABV): Level of alcohol or ethanol required by law to be stated on bottle labels. While bottle ABV gives the consumer an idea of a wine's sense of body or fullness (table wines that are more than 14% in alcohol tend to be fuller, and wines less than 13% tend to be lighter), this is still an inexact way to determine body because federal law allows wineries 1.5% plus-or-minus leeway in wines up to 14% ABV. For wines above 14%, the leeway is 1%. This means a wine that is actually 15.5% in alcohol may say just 14.5% on the label, or a wine that is 14% in alcohol may say just 12.5% on the label. Most wineries, in fact, routinely take full advantage of this variance in order to project a semblance of consistency in their bottlings from year to year, whereas just a minority of wineries strive for actual accuracy.

Body as it relates to alcohol: “Body” is the term used to describe the weight of a wine's sensory impression on the palate, which is primarily related to alcohol by volume (i.e., ABV). Wines at 8% to 11% alcohol tend to be very light or delicate, while wines are termed medium bodied at 12 to 13% alcohol, and fuller bodied at 14-16% alcohol. Other factors contributing to the sense of body may include phenolic content or tannin levels, and residual sugar in the case of sweet wines.

Working sheep in Napa Valley, California's most famous wine region known for extremely rich and full bodied Cabernet Sauvignon, red wines often requiring additions of water and acid adjustments to bring wines into balance.

Traditionally, it is said that wines from warm to hot climates tend to be fuller bodied than wines from cold to cool climates. In the modern era, however, warm climate regions on the U.S. West Coast, Lodi, South Africa or South Australia have been known to produce lighter-bodied wines simply by dint of picking at lower Brix, e.g., at 20° to 22° Brix to produce wines finishing below 12.5% alcohol, a practice requiring focused attention on farming for fruit maturation at lower sugars.

By the same token, West Coast regions known for cooler than average climate have been known to produce very full-bodied wines almost as a rule because certain factors, such as temperature, wind or extreme diurnal swings, often do not allow acid levels to come into balance with optimal fruit maturation until grapes reach higher sugar levels (i.e., 25° Brix or more), resulting in alcohols exceeding 14%. Yet in both cases, distinctive, high quality wines can be produced. Ergo: a region's average climate classification does not automatically correlate with the old, simplified assumption that lighter-bodied wines are produced in cooler climates and fuller-bodied wines in hotter climates.

Oak qualities in wine: Wines aged in oak barrels or casks will retain a partial amount of the aroma and flavor of those oak vessels, which are primarily variations of vanillin qualities, often in combination with roasted or "toasted" qualities derived from the charred surface of the insides of barrels, the staves of which are bent over open flames during the barrel-making process.

Barrel making in a California cooperage, depicting the use of open fire to bend the oak staves resulting in slightly "toasted" surfaces in barrels, adding toasty or charred qualities to aging wines, on top of the vanillin flavors typically imparted by oak.

Oak barrels also contribute a modicum of tannin to wines, adding to the sense of body and structure. Varietals such as Cabernet Sauvignon, Tempranillo and Chardonnay are known for their ability to attain increased richness, enhanced texturing from barrel-aging's oxidative process and additional complexity through fruit/oak interaction during longer periods of time in contact with wood, particularly with the use of new barrels, which are strongest in oak flavors. (After three or four years of usage, barrels contribute less oak flavor, reaching a point where they are considered "neutral barrels").

More recently, since about 2010, certain camps in the wine industry as well as more consumers have begun to take a dimmer view of oak influences in wine. They instead prefer wines that are aged strictly in neutral barrels or no oak at all in order to better appreciate either purer fruit qualities or the subtle qualities reflecting terroir, both of which tend to be obscured when oak-derived aromas and flavors play an aggressive role.

Phenolic content (including tannin) in wine: Natural phenols and polyphenols found mainly in skins, stems and seeds of grapes, including anthocyanins (i.e., pigments) and tannins. Tannins are responsible for the astringent and sometimes bitter sensations in wines that may contribute to the sense of fullness as well as antioxidant properties that enhance the ability to improve over time. Winemaking practices such as cold soaking, or pre-fermentation maceration, are customarily practiced to enhance the feel of phenolic content in wine without increasing bitterness or astringency, as is extended oak aging, which adds vanillin and toasted or charred sensations).

Tannin in particular is a class of biomolecule found primarily in seeds of grapes, but also in skins and stems. It is responsible for the astringent, or drying, palate sensation in wine. It may also impart a bitter sensation, contributing further to a sense of fullness in wines as well as the antioxidant properties enhancing a wine's ability to improve over time. For a deeper reading, see out past post Everything about tannin.

Yeast: Cells found naturally on the skins of grapes that convert sugars, or glucose, in grapes into alcohol and carbon dioxide during the process of fermentation. The higher the amount of sugar in grapes, the higher the potential alcohol of a wine if fermented to dryness, or to zero residual sugar. The most common yeast associated with winemaking is Saccharomyces cervisiae, of which numerous strains have been isolated and cultured in laboratories for winery usage for any number of needs.

In much of Europe, however, traditional winemaking is still done with natural yeasts, often called "native yeast," "wild yeast" or "indigenous yeast" fermentation. The general thinking is that yeast populations indigenous to vineyards are as much a part of a wine's terroir as its climate, soil, topography, etc. Therefore native yeast fermentation has become increasingly favored by American vintners endeavoring to capture as much of the terroir or "natural" qualities associated with vineyards and regions as the varietal character associated with grapes. This has been a fundamental principle, for instance, guiding Lodi AVA vintners participating in the Lodi Native Zinfandel project since the 2012 vintage.

The underlying reasoning behind natural or native yeast fermentation is that vineyards are commonly populated by other yeast strains, particularly those in the genera Kloeckera, Candida, Pichia and Kloeckera apiculata. If they are allowed to remain by the withholding of sulfur dioxide, wild yeast strains start off fermentations at a markedly slow pace, enabling wines to extract complexities that might be missed in faster, cultured yeast fermentations, before dying off to allow more alcohol-tolerant Saccharomyces species to take over and finish the fermentation.

The use of non-Saccharomyces yeasts is also known to lead to other positive nuances such as phenylethanol, an organic component that imparts a subtle, floral, rose-like scent specifically targeted by vintners such as Greg La Follette, who has been working with native yeast fermented ancient vine Lodi growths since 2014. It is no coincidence that La Follette has crafted Zinfandels that have been mistaken for Pinot Noirs, a naturally more floral variety, in blind tastings.

Still another commonly found yeast is Brettanomyces, which can create negative aromas—often suggesting barnyard, feces, Band-Aid, leather, sweaty saddle, rancid cheese, and sometimes bacon, clove or burning dung—if allowed to proliferate uncontrolled. Whereas Brettanomyces is largely suppressed in the American wine industry, it is certainly to be found, especially in wines made in minimal intervention styles. In contrast, it is a very common component in red wines produced in European regions such as Bordeaux, the Rhône Valley, Languedoc-Roussillon, Tuscany, Rioja or Priorat, even to the point where it is considered a positive attribute by critics who review these wines.

Malolactic fermentation (secondary fermentation): A bacterial fermentation, different from primary (alcohol) fermentation, that takes place in wine whereby malic acid is converted to lactic acid, thus imparting to a wine rounder, softer qualities as well as an additional complexity, both textural and aromatic. Although malolactic fermentation occurs naturally in wines, winemakers typically prefer to control the timing and efficiency of the process by inoculating with lactic acid bacteria, following or frequently at the same time as primary fermentation. When winemakers endeavor to retain a sharper acid balance, another common practice is to suppress malolactic fermentation by early pressing or racking, by maintaining sufficient sulfur dioxide levels, by filtration or by keeping temperatures below 57° F.

Aroma: Aromas derived directly from grapes (aging in oak barrels also contributes aromas) are the result of several volatile components, including higher alcohols, esters, terpenes, pyrazines, phenols, aldehydes and some varietal-related thiols.

In an older interpretation of the term utilized to teach wine tasting, aroma was distinguished from "bouquet" with the understanding that the latter term is associated with smells that evolve in a wine as a result of bottle maturation. In contemporary practice, the concept of bouquet has pretty much fallen out of usage, and aroma is used to describe any smell from grapes, resulting through the fermentation process, and also evolving after time in a bottle.

Today, with the growth of wine magazines and literature in general, the more pressing distinction has become the difference between aromas you can smell and aromas you can actually identify, since sensory profiles do not become distinguishable unless you can put a word to them. Aromas, after all, are perceived by physical receptors in the nose that relay signals with attendant information to the brain via nerve endings. Therefore, an average person may perceive the scent of lemon, black pepper or rose petal—all smells found commonly in wines—but if the brain does not identify them as such, these smells are essentially nonexistent or remain an unconscious response, but are certainly not consciously appreciated.

"Spice" grapes (from top left, clockwise, Syrah, Petite Sirah, Zinfandel, and Grenache) have varying degrees of rotundone, which is found in much higher proportions in black peppercorns (right).

Complicating this is the fact that human beings do not smell things in the same ways for both physical and experiential reasons. Most wine lovers, for instance, are not sensitive to the smell of black pepper, derived from a sesquiterpene called rotundone, in a wine, whereas there will always be a minority of wine lovers who can greatly appreciate the peppery spice qualities caused by rotundone which are typically found in red wines made from Syrah, Petite Sirah, Zinfandel or Grenache.

Still another factor is the fact that smells are connected to sensations perceived on the palate (the five basic sensations perceived on the tongue being sweet, sour, bitter, salty, and umami) because the human experience of taste is syncretic—that is to say, sensations that have accumulated and merged in our memory banks. So when you smell a fresh lemon, for instance, your brain perceives it as palate sensations that are both refreshing and maybe a little bit sour, even though "sour" is a taste perceived on the tongue. The scent of lemon may also trigger memories of sweet/sour lemonade, hot and sweaty summer days and other related emotions originating from a stand your parents may have helped you set up when you were 10 years old.

The nose can even perceive sensations that are "hot" (like pepper), "cold" (menthol), "dry" (wood, like pencil shavings) or "sweet" (vanilla, spearmint or cinnamon). This is sensory syncreticism, which is very much aroma related. Aromas, in other words, are our most effective way of delineating and appreciating wines, and therefore are never to be overlooked.

For more on the impact of aromas in wines, see our past post A definition of aromas.

Aroma as it pertains to fruit qualities in wine: Although wines are made from grapes, wine aromas and flavors are rarely described as grape-like or "grapey." Instead, suggestions triggered by the olfactory tend to suggest a full range of fruits, dozens of which are identified by tasting guides such as the U.C. Davis Wine Aroma Wheel. For example, white wines commonly suggest fruits like apple, pear, lemon, orange, peach, pineapple, passionfruit, guava and more.

Red wines such as Cabernet Sauvignon, Syrah and Tempranillo often suggest "black fruit" profiles—blackberry, blackcurrant, plum, blueberry or black cherry. Red wines such as Pinot Noir, Grenache and Sangiovese often suggest "red fruit" profiles—Bing cherry, cranberry, pomegranate, redcurrant, strawberry or raspberry. Depending primarily upon where they are grown, Zinfandels often take on black, red and often blue fruit profiles, although the sandy soils of Lodi tend to produce Zinfandels falling more in the red fruit spectrum of the grape.

U.C. Davis wine aroma wheel.

Minerality: We recently devoted an entire post to this subject (re Minerality in Lodi wines), but let us review it. Minerality is becoming increasingly important as a consumer preference because it is a sensory descriptor alluding to perceptions that suggest minerals, stones or an earth-related component in a wine's nose or palate feel, often in the presence of subdued fruit, floral or oak-derived sensations. Minerality as a nuance is associated more with white wines and rosés than red wines because the winemaking process of the latter (fermentation with skins and oak aging) tends to veil mineral-related subtleties.

There is, however, no real consensus among scientific quarters in the wine industry regarding the origin of mineral sensations, especially since this is a sensory, and thus perception-based, construct, and hence, a vinous equivalent to "slippery slope". For wines such as Sauvignon blanc, for instance, minerality is often associated with the presence of sulfur-containing compounds identified as thiols (an organosulfur); thus, winemaking methods that increase the positive quality of thiols are now commonly employed to increase mineral and fruit complexity in Sauvignon blancs grown all over the world.

Increasing weight is also given to the premise that minerality is closely associated with wines higher in acidity; it is no coincidence that cold climate Chardonnay from places like France's Chablis, or Rieslings grown in the coldest regions of Germany such as the Mosel-Saar-Ruwer, are higher in mineral sensations than comparable wines from warmer regions, made from grapes with generally lower acidity. Minerality is also associated with grape varieties such as Vermentino, Kerner, Piquepoul, Inzolia, Assyrtiko and often Albariño that tend to retain mineral qualities even when grown in warm Mediterranean climate terroirs such as Provence, Sicily or Lodi, but are picked early enough to retain high natural acidity—also suggesting that the phenomenom is pH related.

If anything, it is now universally agreed that mineral sensations are not the result of uptake of mineral components directly from the soil, which is to say, the geology of a given vineyard does not necessarily factor in a wine's sensory profile even if it strongly suggests minerality. Indirectly, however, that geology may be conducive to favorable factors such as low pH in grapes (generally considered more possible in high-pH soils), or even more indirectly through impact on grapevine canopy growth favorable to production of volatile thiols during the eventual winemaking process.

Adding of sulfur dioxide, the nearly universal wine industry method of helping to stabilize wine. gravitywinehouse.com.

Sulfur dioxide (SO2): For this entry, I’m going to quote directly from the winemakermag.com page because they describe the use of SO2 in a better and more comprehensible way than I can. Coming from the perspective of the wine industry:

“Of all the additives that are used in wine production, sulfur dioxide (SO2) is by far the most important, multifaceted, indispensable, and, these days, along with commercial yeasts, a contender for the most controversial. Why is SO2 so important? The timing of its use can define the style of a wine (particularly in whites); it protects wines from a myriad of spoilage bacteria; it can significantly extend the life of a wine and can be used to clean wines up in the presence of certain problems.

“SO2 has been in use for storing wine for thousands of years—all that and we use it to clean too! Definitely the most important tool in a winemaker’s toolbox. Many believe themselves to have an allergy to it, although lots of foods we regularly eat contain it (dried fruits, juices, sodas, french fries, and so on), and the amount of people with a genuine sulfur dioxide allergy is extremely small. Even if drinking a full bottle of wine per day (not that I’m advocating for that), we would still likely consume more sulfites from the other foods we eat during the day.

“While today’s natural wine movement has proponents that are adamantly against its use, the vast majority of us would not risk producing a wine without its use. In my opinion the treatment of sulfur dioxide, except in rare instances, is not an option in wine production. Without its use— at least before bottling—there is no guarantee that the wine you put into the bottle will at all resemble the wine you later uncork to enjoy. Depending on the style of wine you make, when you make SO2 additions relative to alcoholic and malolactic fermentations is important.”

Sulfur dusting in Lodi, a practice utilized all over the world to control grapevine mold or mildew.

The new light (and chillable) red wine paradigm

Mon, 16 Jun 2025 07:00:00 -0700

The 2023 Christina's Outlier, the Grenache-based Lodi grown red that now stands as the epitome of the new "light and chillable" red wine paradigm.

Last week, Dr. Stephanie Bolton—Lodi Winegrape Commission’s Director of Grower Education and Sustainability—organized what she called a “Light, Chillable Red Wine Rendezvous,” attended by a dozen an a half local vintners and growers. Why? Because Bolton truly believes this style of wine is the wave of the future, thus calling for serious discussion.

In fact, some of the vintners who attended are already reporting market success with this style of red wine. It is an emerging wine category that may very well help drag the American wine industry out of its current state of doldrums.

Cinsaut—a quintessential style of light, chillable red, especially in Lodi.

Generally speaking, it is not highly recommended that you thoroughly chill bottles of red wine because of one of the the major components found in reds: Tannin, the bitter or drying taste of compounds extracted from the skins, seeds and stems of grapes.

Many of the most popular domestic red wines on the market, such as Cabernet Sauvignon and Merlot, are quite heavy with tannin. When red wine such as these are served too cold, the temperature reduces the fruit profiles of these wines, and you end up tasting mostly bitter tannin.

But when red wines are produced with minimum tannin as well as lower than average alcohol by volume (most California reds are at least 13.5% or 14% alcohol), all of a sudden it is very possible to chill down the bottles; which, often enough, only enhances the fresh, natural fruit qualities of those wines.

Morgon, one of the greatest appellations in Beaujolais, France.

France, for instance, has long been famous for its red wines from the Beaujolais region. Made from the Gamay noir grape (a variety almost nonexistent in California vineyards), almost all Beaujolais reds are very soft in tannin and flush with fresh berry flavors. Markus Wine Co. owner/winemaker Markus Niggli brought a bottle of Morgon, a cru (i.e., higher ranked) Beaujolais, to Dr. Bolton’s light red rendezvous, and it was exactly that, despite sitting in ice for about 30 minutes: Ultra-bright, fresh, zesty, deeply flavorful and better tasted well chilled than at normal room temperature!

Peltier Winery owner/grower Rodney Schatz and his daughter/marketing director Faryn Schatz brought an unlabeled tank sample of a 2024 red wine, still waiting to be bottled, made entirely from Primitivo, a clonal variant of Zinfandel. The wine was extremely intense in all the fruit qualities everyone loves in Zinfandel—fresh, wild berries, flowery perfume and a touch of kitchen spice—yet super-soft, almost negligible in tannin, thus super-chillable.

Explained Ms. Schatz, “Honestly, we haven’t bottled our chillable red yet because we are still working on the packaging. Shall we label it as just ‘Zinfandel,’ or should we call it a ‘Light’ or ‘Chillable’ Zinfandel? One way or another, we want consumers to know it’s something you can enjoy on a patio on a hot day, and drink it on ice if you like. To make things interesting, we made two ‘companion’ wines to sell with this light red—a dry pink wine and a dry white wine, all made from the Primitivo grown in the same vineyard as the red. We think it’s going to be a big hit!”

Klinker Brick Winery's century-old Marisa Vineyard, now reinterpreted as a kinder, gentler style of Zinfandel bottled as "Echoes."

Steve Felten, the owner/grower of Klinker Brick Winery, brought his second vintage of a wine labeled as “Echoes” as well as “Native Zinfandel”—a 2024 made entirely from the Felten family’s 100-year-old Marisa Vineyard. The “Echoes” refers to the vineyard’s historic lineage; “Native,” to the fact that the wine is made in minimum intervention style, fermented with native yeast and aged strictly in neutral barrels that do not impart any oak flavor. The wine is bright and extremely perfumed with the pure, red berry/cherry varietal aroma typical of east side Lodi vineyards.

Explained Mr. Felten, “Our first vintage of Echoes sold out almost immediately when released in select markets across the country, which told us we are on the right track. We originally made Echoes because we were going for the complete opposite style of what we are usually known for, which are big, hefty Zinfandels.

Lodi vintners and growers tasting and discussing a dozen and a half light, chillable reds.

“For this wine, we picked the grapes at a very low sugar, at about 21.0° Brix [i.e., sugar reading] and higher than usual acidity. The wine ended at just 12.9% alcohol—almost all California Zinfandels are at least 14.5% alcohol—and is on the soft, fruit driven side. It’s still a serious Zinfandel, but it is smooth enough to drink slightly chilled. In fact, it’s better at a cooler temperature!”

Another wine shown at Dr. Bolton’s light red rendezvous was the 2024 Monte Rio Cellars Lodi Mission, made from a grape originated with the Franciscan monks who built missions along Calfornia’s 600-mile El Camino Real between 1769 and 1833. In fact, during the first half of the 1800s, Mission was the only grape of Vitis vinifera descent (i.e., the European family of wine grapes) grown in the state of California.

Harvesting of +6-ft. tall Mission grapes in Lodi's Somers Vineyard.

The native yeast fermented Monte Rio Mission was a transparent brick-red color—visually, the opposite of the type of red wine appealing to, say, Cabernet Sauvignon lovers—and soft and delicate as kitten fur. But the nose was exceptionally bright and upbeat, effusive with red cherry fruit tinged with brown kitchen spice. Super-soft (just 12.5% ABV) yet flavorful and... very much chillable!

Still another: The light and bright, and vibrantly spicy and flower petal scented 2023 Lorenza Rauser Vineyard Lodi Carignan, which we just recently covered in great detail on this page (re A new, different, exciting style of ancient vine Lodi Carignan).

Bottles of lighter style reds tasted last week.

All told, there were 18 different bottlings (both domestic and imported) shared by these group of vintners. By Dr. Bolton’s count, the wines were made from 17 different grapes, ranging from Italy’s Frappato, Nero d’Avola, Montepulciano, Brachetto and Grignolino to France’s classic Grenache, Syrah, Cinsaut, Counoise, Clairette blanche, Bourboulenc, Carignan, Mourvédre, Gamay and Pinot noir. All illustrations of the “new” style no longer kowtowing to the idea that red wines need to be big, bold and heavy to be meaningful.

The pièce de résistance of the night? If anything, it was the 2023 Christina’s Outlier, made by Acquiesce Vineyards winemaker/vineyard manager Christina Lopez. Everything about this Lodi grown red made primarily Grenache, which Ms. Lopez calls the “poor man’s Pinot,” screams different—a new, exciting different—from its bright and joyously colorful label to its extravagantly flowery perfumes bursting with fresh berries and irrepressible spices. Yet is soft—unbelievably soft, smooth and easy drinking—and light (barely 13.0% ABV). An epitome of the new “soft and chillable” paradigm.

Grenache in Lodi's Acquiesce Vineyards.

In terms of details, Lopez achieves depth and layering by blending Syrah (adding perfumed spice) and the Southern French white varieties Bourboulenc and Clairette blanche (accentuating the the floral spice in both the Grenache and Syrah while contributing palate-bracing acidity and freshness). A drop of black skinned Mourvèdre adds meat to the bone, without the burden of excess tannin. An entirely original, artful combination composed of contrasting grape profiles.

Partial (50%) carbonic maceration enhanced the fruit qualities of the wine while submerging its tannin components, and starting off the fermentation nice, slow and easy with native yeast extracted the bright and aromatic profile that took this wine from a simple fruitiness to a complex, and magical, intensity.

In fact, the only wine in the world I can think of that matches Christina’s Outlier in terms of depth combined with unbelievable ease of drinking is Agricola Tiberio’s Cerasuolo d’Abruzzo from Italy (not coincidentally, the vintners also enjoyed a bottle of this wine last week). The Tiberio Cerasuolo is, at its essence, a deep colored rosé, while Christina’s Outlier is, in fact, a red wine—a red wine crafted and calculated to cross sensory borders, combining the freshness of rosés with the silken, zesty qualities of white wines and the spicy complexity that you are more likely to get in red wines.

Look for these new, exciting styles of reds!

Enjoying the taste of pure, light, chillable, new styles of Lodi grown reds.