Tour Intro
Welcome to Taste Wine Guides — your companion for a journey into one of California’s most quietly powerful wine regions.You’ve arrived in Lodi — a land nestled between the cooling influence of the San Francisco Bay and the towering Sierra Nevada. Here, time feels slower. The air is warm, and the soil carries the memory of generations who have worked this land with patience and pride.Lodi is a place where wine is not just made — it’s lived. More than 750 grape growers farm over 110,000 acres of vineyards here, many of them family-run for generations. In 2015, Wine Enthusiast named Lodi Wine Region of the Year, and once you’ve tasted what’s in the glass, you’ll understand why.But this isn’t Napa or Sonoma — there’s no pretense here. Just honest winemaking, deeply rooted vines, and people who care about the craft. As you drive, you’ll notice the town itself is steeped in grape culture. The energy is relaxed, the scenery is pastoral, and the welcome is real.Today’s experience is about connection — with the land, with the wines, and with the stories behind them. We’ve carefully selected seven of the region’s finest estates to guide your journey. At each stop, you’ll hear exclusive audio commentary with insights from the winemakers, owners, or tasting room staff — voices you won’t hear anywhere else but here.On your map, you’ll see color-coded geotags — those simply indicate starting points. No matter where you begin, the tour route and audio commentary remain the same. While driving, we recommend keeping your device plugged in and your screen visible with the app open, so you don’t miss any triggered stops or wander too far off course.If you ever want to replay a clip or explore something again, just tap any geotag on your screen. You’ll be able to hear the audio, view a photo slideshow, or read the full transcript.At any time, you can also tap the orange FUN button in the bottom corner to enjoy bite-sized facts about grapes, wine, and the region’s quirky history — a little something extra to enrich the ride.Once you arrive at a winery, feel free to pause the tour. Take your time inside, sip slowly, and ask your host if there are any perks available for Taste Wine Guides users. Each tour download is valid for two people, so have the app ready on your phone in case they ask to verify.And of course, we kindly remind you to enjoy the wine responsibly. If you plan to taste, please ensure someone in your group is a sober driver. The goal is not just to visit wineries — it’s to savor the journey from start to finish, safely.Now that we’ve covered the essentials, your adventure begins. The first featured stop is Michael David Winery — a family-run estate known for bold wines and fresh farm-to-table food. Whether you’re grabbing a bite or heading straight to the tasting bar, it’s the perfect place to set the tone for the day.Let the vineyards roll by. Let the stories unfold. And above all, let yourself taste the land.
Tour Intro
Welcome to Taste Wine Guides — your companion for a journey into one of California’s most quietly powerful wine regions.You’ve arrived in Lodi — a land nestled between the cooling influence of the San Francisco Bay and the towering Sierra Nevada. Here, time feels slower. The air is warm, and the soil carries the memory of generations who have worked this land with patience and pride.Lodi is a place where wine is not just made — it’s lived. More than 750 grape growers farm over 110,000 acres of vineyards here, many of them family-run for generations. In 2015, Wine Enthusiast named Lodi Wine Region of the Year, and once you’ve tasted what’s in the glass, you’ll understand why.But this isn’t Napa or Sonoma — there’s no pretense here. Just honest winemaking, deeply rooted vines, and people who care about the craft. As you drive, you’ll notice the town itself is steeped in grape culture. The energy is relaxed, the scenery is pastoral, and the welcome is real.Today’s experience is about connection — with the land, with the wines, and with the stories behind them. We’ve carefully selected seven of the region’s finest estates to guide your journey. At each stop, you’ll hear exclusive audio commentary with insights from the winemakers, owners, or tasting room staff — voices you won’t hear anywhere else but here.On your map, you’ll see color-coded geotags — those simply indicate starting points. No matter where you begin, the tour route and audio commentary remain the same. While driving, we recommend keeping your device plugged in and your screen visible with the app open, so you don’t miss any triggered stops or wander too far off course.If you ever want to replay a clip or explore something again, just tap any geotag on your screen. You’ll be able to hear the audio, view a photo slideshow, or read the full transcript.At any time, you can also tap the orange FUN button in the bottom corner to enjoy bite-sized facts about grapes, wine, and the region’s quirky history — a little something extra to enrich the ride.Once you arrive at a winery, feel free to pause the tour. Take your time inside, sip slowly, and ask your host if there are any perks available for Taste Wine Guides users. Each tour download is valid for two people, so have the app ready on your phone in case they ask to verify.And of course, we kindly remind you to enjoy the wine responsibly. If you plan to taste, please ensure someone in your group is a sober driver. The goal is not just to visit wineries — it’s to savor the journey from start to finish, safely.Now that we’ve covered the essentials, your adventure begins. The first featured stop is Durst Winery — a family-run estate known for bold wines and fresh farm-to-table food. Whether you’re grabbing a bite or heading straight to the tasting bar, it’s the perfect place to set the tone for the day.Let the vineyards roll by. Let the stories unfold. And above all, let yourself taste the land.
Tour Intro
Hello and welcome to TASTE WINE GUIDES, your uniquely accompanied Wine Tour experience. This is Monte, you're in car guide. If you're hearing this it means your day's adventure is about to begin. It's our great pleasure to be with you today as you venture into the grape mecca that is Lodi, California. You have found yourself Nestled between the San Francisco Bay and the Sierra Nevada mountain range in a region that is quickly becoming one of California's premiere wine producing centers. Lodi wine country is rural and relaxed. Its vines are tended by generations of farming families that have discovered the key to producing exquisite wines. Today, your palate is in for a treat as you will get to taste these award winning wines for yourself in what was proclaimed as America’s Wine Region of the Year by Wine Enthusiast magazine in 2015. While you're here you'll notice that wine grape culture pervades the town. With approximately 110,000 acres of wine grapes farmed by over 750 growers, the Lodi region boasts over 85 wineries for you to choose from. Luckily for you, we have cherry picked 7 of the regions finest estates that are sure to make for a memorable visit. On your tour map you will notice geotags tags with different colors. Don't let that confuse you! The different colors are just indicating different starting points. All commentary is the same. While driving between tour stops, we recommend keeping your device plugged into a power source to keep it charged. Although there is navigation assistance to keep you on track along the way, be aware of your location on the map while the app is open. This will ensure that you don't get lost, or wander too far off the tour route. As you make your way to the wineries, I'll be sharing commentary about the area and your in car sommelier, Troy will be prepping you for what to be ready for as you approach the tasting rooms. Enjoy hearing our exclusive Taste Wine Guides interviews with owners, winemakers and tasting room managers that will provide you with an insight to the property and their wines. The audio commentary will trigger automatically. At any point during your trip, enjoy the orange FUN button located on the lower right side of your screen to hear some interesting and entertaining facts about grapes and wine. Any audio clips on this tour may be accessed any time by using the remote play feature. Just click on any geotag manually on your screen to enjoy commentary accompanied with an image slide show and transcribed versions of all tour content including estate interviews. Upon arrival at a featured winery, you may exit out of the tour while you go taste. Once inside, be sure to ask your tasting room associate what special perks they are offering today for Taste Wine Guides users. Be aware that each downloaded tour will be valid for two people or one couple to receive perks. Associates may ask to see the tour downloaded on your device. Once you've finished a winery visit and get back into your car, be sure to re open the tour before continuing to the next location Please remember, as fun as it is to enjoy the scenery and taste fabulous wines, somebody has to be in charge of driving safely from point A to point B. We want everybody to enjoy their Taste Wine Guides adventure responsibly and stress that you do not drive if your over the legal limit as set by federal law. Now that we've covered the basics let's get started! Just continue on the tour route and enjoy the ride. The first estate on your tour today is Michael David Winery. A great place to taste and also a fantastic place for lunch to eat in or take out.
Tour Intro
Welcome to Taste Wine Guides — your companion for a journey into one of California’s most quietly powerful wine regions.You’ve arrived in Lodi — a land nestled between the cooling influence of the San Francisco Bay and the towering Sierra Nevada. Here, time feels slower. The air is warm, and the soil carries the memory of generations who have worked this land with patience and pride.Lodi is a place where wine is not just made — it’s lived. More than 750 grape growers farm over 110,000 acres of vineyards here, many of them family-run for generations. In 2015, Wine Enthusiast named Lodi Wine Region of the Year, and once you’ve tasted what’s in the glass, you’ll understand why.But this isn’t Napa or Sonoma — there’s no pretense here. Just honest winemaking, deeply rooted vines, and people who care about the craft. As you drive, you’ll notice the town itself is steeped in grape culture. The energy is relaxed, the scenery is pastoral, and the welcome is real.Today’s experience is about connection — with the land, with the wines, and with the stories behind them. We’ve carefully selected seven of the region’s finest estates to guide your journey. At each stop, you’ll hear exclusive audio commentary with insights from the winemakers, owners, or tasting room staff — voices you won’t hear anywhere else but here.On your map, you’ll see color-coded geotags — those simply indicate starting points. No matter where you begin, the tour route and audio commentary remain the same. While driving, we recommend keeping your device plugged in and your screen visible with the app open, so you don’t miss any triggered stops or wander too far off course.If you ever want to replay a clip or explore something again, just tap any geotag on your screen. You’ll be able to hear the audio, view a photo slideshow, or read the full transcript.At any time, you can also tap the orange FUN button in the bottom corner to enjoy bite-sized facts about grapes, wine, and the region’s quirky history — a little something extra to enrich the ride.Once you arrive at a winery, feel free to pause the tour. Take your time inside, sip slowly, and ask your host if there are any perks available for Taste Wine Guides users. Each tour download is valid for two people, so have the app ready on your phone in case they ask to verify.And of course, we kindly remind you to enjoy the wine responsibly. If you plan to taste, please ensure someone in your group is a sober driver. The goal is not just to visit wineries — it’s to savor the journey from start to finish, safely.Now that we’ve covered the essentials, your adventure begins. The first featured stop is Michael David Winery — a family-run estate known for bold wines and fresh farm-to-table food. Whether you’re grabbing a bite or heading straight to the tasting bar, it’s the perfect place to set the tone for the day.Let the vineyards roll by. Let the stories unfold. And above all, let yourself taste the land.
Somme Tips 1
Want to level up your tasting game? Here are a few refined tips you won’t hear at every bar.First, don’t overlook the temperature. Even the best wine will fall flat if served too warm—or too cold. Whites should be cool, not ice cold. Reds? Slightly below room temp brings out nuance.Second, take notes—but skip the textbook terms. Use your own words. If it reminds you of a forest after rain or your grandmother’s strawberry jam, write that down. Those personal cues help build memory.Third, taste in silence once. Your brain focuses better without distraction—and you’ll catch more layers.Finally, try tasting with both food and without. The contrast reveals what the wine’s really capable of.
Wine Terminology-Terroir
You can’t truly talk about wine without talking about terroir. Terroir is the French term for the unique environmental factors that shape the character of a wine, and it’s made up of four key components: climate, soil, terrain, and tradition.Let’s start with climate. Wine regions are generally categorized as either warm or cool. Grapes grown in warmer climates tend to develop higher sugar levels, resulting in wines with higher alcohol and fuller body. Cooler climates, on the other hand, preserve more acidity, giving wines a brighter, crisper profile.Next is soil. Though there are hundreds of soil variations across the globe, most vineyards fall into a few major soil types that influence drainage, heat retention, and ultimately, flavor. Think of soil like a teabag, the water filtering through it extracts unique elements that subtly flavor the grapes.Then there’s terrain. Altitude, slope, exposure to sun, proximity to large bodies of water, even nearby flora and microbial life all contribute to a vineyard’s unique fingerprint.Finally, tradition. While it’s the human element, traditional vineyard and winemaking techniques are often deeply rooted in the land itself, shaped by centuries of adapting to local climate, soil, and geography.Together, these forces define a wine’s true sense of place.
Lodi Crop History
Lodi’s story begins with the land—patient, fertile, and unrelenting.And like the vines it now cradles, its legacy has been shaped by seasons of change.In the 1850s, settlers arrived and carved golden fields of wheat into the San Joaquin Valley. With no need for irrigation, grain flourished across the open plains. Lodi was part of California’s wheat belt—until it wasn’t.By the 1870s, prices plummeted. Overproduction, competition from the Midwest. Wheat had run its course. Farmers looked again to the earth for answers.What came next was watermelon.A shallow water table and sandy loam soil proved perfect. By the 1880s, Lodi became known as the Watermelon Capital of the Country, shipping thousands of carloads to markets far and wide.But prosperity is a fickle guest. By the late 1890s, markets dried up. The water table sank. Dry farming failed. And once again, the region faced reinvention.This time, it was the grape that answered.Grapes had always grown here—quietly, modestly. But now, they became Lodi’s salvation. While apple, peach, and cherry trees dotted the landscape, it was the vine that thrived.Zinfandel took root. And so did the Tokay.The Flame Tokay—ruby-hued, thick-skinned, resilient. Originally from Hungary, it flourished here like nowhere else. Lodi’s warm days and Delta-cooled nights gave it everything it needed.By the early 20th century, 95% of the world’s Tokay came from Lodi. It became a symbol of pride and endurance. A fruit that could travel across the country by rail and still arrive beautiful and bold.For decades, Lodi wore the crown: Tokay Capital of the World.Today, the Tokay is mostly gone—but its legacy is not. It lives in the soil, in the people, and in every vine that now climbs toward the sun.Lodi didn’t just survive.It adapted. It evolved.And it became something extraordinary.
Lodi Rules
It’s impossible to taste wine in Lodi without feeling the weight of its legacy—rooted not just in soil, but in intention.Lodi is home to some of the oldest vines in America—living relics over a century old, survivors of Prohibition, saved by resourceful farmers who shipped grapes east to keep their land—and livelihoods—alive.Those very vines now form the backbone of something extraordinary: The LODI RULES.More than a certification, it’s a commitment. Born from a community of farmers who, in 1991, put aside competition and ego to create the Lodi Winegrape Commission—a grassroots alliance to uplift all growers through education, research, and sustainability.Inspired by JFK’s words, “A rising tide lifts all boats,” these farmers even vote every five years to tax themselves—fueling progress with purpose.In 2005, their vision became the LODI RULES: a gold standard in sustainable viticulture. Built by farmers, scientists, and environmentalists, it’s about more than wine—it’s about legacy, stewardship, and farming for generations yet to come.
Durst Winery
MONTE: Welcome to one of my favorite places to stop every time I come to Lodi. Once you turn into the estate grounds of Durst Winery, hopefully you as well will find a sense of tranquility and happiness that is the essence of how wine is made here.The mind behind this fantastic label and estate is Cassandra Durst, who saw the potential in this land that had surprisingly remained abandoned for a number of years. The history here is deep, and has a story that you won't find in any other place you visit today. Most visitors are surprised to hear that in the era of Prohibition, between 1920 and 1933, this estate was known as a speakeasy, providing the rich and powerful with some underground fun. CASSANDRA: The house actually was a speakeasy and had wild prohibition parties in the basement. At the time it was a 3000 sq ft basement and they used to keep a lot of wine down there, a lot of booze that was homemade down there. And from what we have heard, even a lot of our politicians from Sacramento used to come and hide their cars in the vineyard, which is right here where we're sitting. And then they would continue to head downstairs, party, have fun and well, if you've got power, you don't have to follow the rules. MONTE: The estate however, has been around well before the passing of the 21st amendment. CASSANDRA: The estate itself actually began in the, it was part of an original colony that was out here. Many of the families still live here and are growing grapes today. MONTE: The strong family bonds continue to be one of the most distinct characteristics of the growers in this region and Cassandra will be the first to say that's what they most value here at Durst. CASSANDRA: We are a family in wine and as a result our grandchildren, our kids, our dogs, we live here. This is part of our lifestyle and we've established our winery as truly it's a lifestyle for us and we live it every day, and we want other people to be able to enjoy it as well. MONTE: The passion for family is paramount here, as is the process of winemaking. With a number of Italian varietals on the menu. One that is new to the list that I love is the Nebiolo. CASSANDRA: The Nebiolo just has been released and we bottled it in December and it is growing actually right down by the Mokelumne River and it is the Hoffman family that are the owners of that vineyard and Tom has quite a few different variatals that he's growing and shares with me. MONTE: Cassandra definitely knows how to make use of family friends in the region. And in turn, for those of you looking for a new club to join, this 1 may be the right one for you. CASSANDRA: Our wine club is I know that you hear certain words so many times that they lose their meaning, but it really is part of our familyand our wine club members get married here, they bring their babies here.We watch moms that don't get to enjoy the wine for nine months, and then we see them later as all of the kids start to arrive and they become part of our family. We actually call several of the children spend so much time here, we call them our club members. They bring their parents. MONTE: When you're here, you're family. And two of our favorite members of the family are a couple named Scout and Grace. CASSANDRA: Those are our two, actually, employees. Both of them are some of the most dedicated employees we have.They do work seven days a week, 24 hours a day, and those are our chocolate labs. They do the meet. They do the greet. They invite everyone into the winery. When a car drives down the driveway, they sit very patiently at their car, waiting for them to exit and then they walk them into the tasting room, sit around and listen to the tasting experience and then if they have children, they take them out and play with them. MONTE: If they're on site today, be sure to give them a hello from all of us. It's time to get in and taste enjoy these splendid grounds. Sample some beautiful wine instead. You a while. CASSANDRA: Hi, my name is Cassandra Durst, and I'm the wine maker and the owner of Durst Winery in the state. Thank you for coming over and spending some time with us today.
d'Art Wines
MONTE: In the world of wine, the winemakers are considered to be true artists with the creations they serve us using all elements the land provided them. Now that you're here at d'Art Wines, you'll see a place where the artist goes beyond to compliment the liquid art with a mixture of sculpture, photography and painting. The feel is immediate when you pull into the estate. Since 2006 Dave and his wife Helen have been treating guests to a quirky wine tasting experience. Where's the name come from? Dave told us himself:DAVE: Hi, my name is Dave D'art, I’m the owner /winemaker/artist here at dart wines in Lodi. My last name is D'art and since I do the wine making and the art work we more or less frenchified it to of art, d'Art.MONTE: As you walk into the tasting room you'll notice a pair of stadium seats that are an iconic addition for any Bay Area Sports fan. where did they come from? Candlestick park, former home of the SF Giants and SF 49ers! Just one of many examples of conversation pieces you'll be seeing while you're here. Another great conversation to get into here is about what Dave is creating and putting into bottles. Have you ever heard of a White Barbera? Neither had I! Dave broke down the story behind one of his most unique creations:DAVE: As a small Winery such as we are, we make mostly red wines. The reason for that is if you're going to make white wines white wines have to be kept cold to the whole process so the wine making the storage etc., so you have to have a lot of cooling equipment tanks etc. Ao we just stuck with red wines but I wanted to do something in the White Field that we could produce here. Ao I wanted to make a white wine one year and I'm a natural procrastinator, so I procrastinated all year to get the white grapes and of course white grapes come in before the red grapes so by the time the red grapes started coming in at the end of that I remembered oh yeah I want to make a white wine this year. Well Barbera one of the last great you have come in the reason for that is Barbera wants to retain that acid in the grapes until the very very end so you got to wait for those acids to drop out even though you think the grapes are ripe. So is the last group to come in and I thought I want to make a white wine. Well how do you make white zinfandel is you just crush the grapes and you immediately get the skins off the juice so you don't get any of the red coloring going on so the last grape to come in was a Barbera. Let's try a white Barbera and see how it does.MONTE: Among other options you'll want to ask the tasting room associate about is the estate's great line up of Italian varietals. If you're a fan of Sangiovesse, you will most definitely want to try d'Art's take on the grape. We also recommend taking a second to hear about the can be part of the d'Art wine club.DAVE: We really rely upon our wine club. We only sell here at The Tasting Room so if you go looking for our wine at the store shelves you're not going to find it. We have three different levels of wine club: 3 bottles, 6 bottles, and 12 bottles quarterly and we usually have a nice barbecue going on for those quarterly pickups for the wine club to come and enjoy the day and a little music and food.MONTE: You'll be sure to enjoy the outdoor garden area that looks into the vineyards as well as the beautiful artwork onsite to compliment your wine. You'll even see Dave's work on the bottle label bringing together both of his artistic passions. It's time to go and get a TASTE for yourself. Enjoy your stay today at d'Art wines.DAVE: We look very forward to seeing you all in the tasting room!
d'Art Winery
Klinker Brick Winery
TROY: You are about to enjoy six generations worth of extremely skilled grape making and wine production. Welcome to Klinker Brick Winery, where Steve Felten and his family continue a tradition that his family started at the turn of the 20th century. For over one hundred years, they have cultivated the land with the aim of producing top quality fruit. Steve told us a bit about the local viticulture history as well as his own family's transition from primary grape growers into wine makers.STEVE: Well I think the earliest vineyards were planted probably around 1860s maybe something like that. But it really started to take off in the early 1900s. Now of course Lodi is California's largest wine grape growing area and with probably around 120 varieties growing here now. Lodi has been primarily a grape growing region until about 20 years ago. Where growers such as myself and maybe a half a dozen others decided to put wine in a bottle and you know, try to get some market out there. So now there's you know, probably 90 wineries in Lodi and there's probably maybe a dozen wineries that are pushing and selling wine out in the market. So Lodi has come a long way. We've got a long ways to go yet, but it's quite a destination now.TROY: You heard that right, over 120 varietals are found in these soils, giving way to a diverse selection of wines that are found in nearly 90 wineries in the valley. Of course you're here at Klinker Brick because we want you to know the Pioneers of this AVA, and a trip to Lodi without Klinker Brick would be incomplete. Steve gives us a short background on the label itself:STEVE: The winery was started in 2000. We opened our tasting room up in 2011. So we've been at it about 20 years as a winery, but we're 6th generation wine grape growers here in Lodi so our family started growing grapes in the late 1800s and didn't really get into the wine business until about 20 years ago, so we're pretty new.TROY: Over the course of these past 20 years the Klinker Brick label has become renowned for its selection of red wines, so of course you'll be in for a treat. The white wines here however, are a bit of a new thing, and something you'll want to be on the lookout for while you're here. In particular two of my favorites are the Grenache Blanc and Albarino.STEVE: The Granache Blanc is something that we made for the tasting room and wine club. It comes from a vineyard right at the edge of the Lodi AVA in the delta. The vineyard is actually 50 ft below sea level but it makes great wine. It's really spot on and actually won best of class at the American fine wine competition back in Florida which is one of those competitions you have to get invited to. They tell you which wine they want, and so we were pretty proud of that one. The Albarino, yeah you know a few years ago we used to grow chardonnay I didn't really want to make a chardonnay because everybody makes a chardonnay and so I wanted to do something different and the first time I tasted an Albariño that was produced here in Lodi I instantly fell in love with it and decided to pursue that avenue. I cut/grafted a chardonnay vineyard over to Albariño about five maybe six years ago now and anyway, it's doing really well it's distributed across the country and two countries in Europe. So it's doing well and I think it has a lot of promise in Lodi. There's about six of them made here in Lodi probably a dozen in the whole state so Lodi seems to be real sweet spot for this variety.TROY: As you heard before, there are some gems on the shelf that are only reserved for members of the Klinker Brick Wine club. Here's a breakdown that Steve gave us for those of you interested:STEVE: Yeah, we have a wine club. We have quarterly shipments. Everything is 20 percent off. We have a wide range of different wines. We're always coming out with a new wine almost every year for the wine club and this year it's Mourvedre. But we make you know, a Carignan, Petit Syrah, Dolcetto. I don't know, a lot of different wines. Some reserve wines, we're coming up with a whole list of reserve wines now, we're making a reserve cab. We have a Farrah Grand reserve Syrah and we're thinking about doing a Reserve Petit Syrah, which I've never heard of a Reserve Petit Syrah, but I think we can make a pretty awesome Petit Syrah that would fit the reserve list. And then of course we have our Old Ghost Old Vine Zin, which is our Reserve Zin. We keep adding wines as time goes on. We make over 20 different wines now.TROY: So now that you've got that background, it's time to Taste. We hope you enjoy the tasting room and the day's menu inside.STEVE: Hi I'm Steve Felten owner of Klinker Brick Winery in Lodi, California and Cheers!
Bokisch Vineyards 1
TROY: I'm sure that your drive out here to the outskirts of Lodi are beginning to pay off as you are about to arrive at what I believe is the most beautiful vista you'll see here in this AVA. Welcome to Bokisch Vineyards, an award winning estate where you're sure to feel like you've been transported to a picturesque hillside in the heart of Spain. The tasting room you're about to visit here is relatively new, dating back to 2016, but Markus and Liz Bokisch have been perfecting their wines and building their label since 2000. Head winemaker Elyse Perry has been with Bokish since 2014 and was happy to share a little background on one of their most recent award winning wines, the AlbarinhoELYSE: Markus Bokisch was the first person to plant Albarinho in Lodi and people thought he was crazy because Lodi is typically pretty hot during the summer but we benefit from those delta breeze's that come in we're at the very end of the Sacramento River delta so we get breezes that come in so we might be in the mid-90s during the day but at night we swing down to about the high 50s so we are we are able to keep those really nice acids and we pick our grapes at low sugars so that we can keep those really nice acids so that's why were able to this Albarinho is really nice and bright and I think typical of what you would taste from Spanish Albarinho.TROY: There is also something special happening here with the Graciano as Elyse explains.ELYSE: Graciano is an amazing grape, again Markus was actually the first person to plant Graciano in this country which is amazing. He went over to Spain and he took cuttings of Graciano, Tempranillo & Albarinho back in the late 90s and brought them back here to California and planted them in his backyard and that Vineyard is called Las Cerezas and that's our mother block and so Graciano we planted here at the Terra Alta vineyard where our winery is located. We planted that in 2001 and it's an amazing grape because it's a late ripener. Rumor has it that in Spain Graciano was named Graciano because people said Gracias no. Because it is a late ripener it's really hard to work with in the vineyard. It's very vigorous in the cellar, it's also very hard to work with it has really large seeds, it can be very tannic so you really have to be careful about how you make it. But we love it because it blends well with all of our reds. It gives color, it gives acid, it gives structure so we're, we're really super excited about that grape.TROY: When you're here it's the sort of place that will draw you in for longer than you probably expected. This is known as the Terra Alta Vineyard of the estate and you can even enjoy it with your 4 legged friends. No need to leave the pups at home when you're coming here.ELYSE: We are dog friendly, we love having our dogs come here and visit. We have an amazing outdoor space with a lawn that overlooks our Terra Alta Vineyard and we have one of the most amazing views in Lodi. Lodi for the most part is flat but we are very close to the Sierra Foothills and so we have some rolling hills here. So we've got rolling hills with beautiful oak trees and you can sit out on our lawn with your dog and look out on our really beautiful vineyards. It's really an amazing spot and the sunsets here are phenomenal.
Bokisch Vineyards 2
TROY: After spending time on this beautiful property you may find yourself thinking of the next time you'll be back. The Wine Club Manager Kristine Debach told us about what makes their wine club her special and a great place to come back and pick up your special orders:KRISTINE: Our wine club is very unique because it's a fresh taste in every shipment. It's not something that has been released before. Wine club members get first access to all of our new releases at this wine club release party that we put on as a two day event. Typically 300 people a day where Liz is creating tapas derived from Spain. One of our biggest wine club pick up parties is our Paella Picnic where we actually bring in big pans of paella and spoil our members with the true flavors of Spain.TROY: Aside from hosting a great wine club, the Bokisch team is staying ahead of the game when it comes to clean and sustainable practices. They are a Certified Green operation, and have inspired a movement that has caught on in other parts of the state.ELYSE: The Lodi rules for sustainable wine grape growing is a pretty amazing program here in Lodi and we're the first in California to do a certified sustainable program. Now Napa and Sonoma have followed suit. Basically it's a holistic program, it's much more than just being organically farmed. We're looking at much more than what we're just spraying out in the vineyards. We're looking at the health of our workforce. We're looking at how many tractor hours we have because we're looking at emissions. We've got owl boxes at all of our vineyards to do pest control. So it's a much larger view on being sustainable and it's not just about the vines. It's about the people and our neighbors and what we're doing so it's pretty incredible because a lot of wineries here in Lodi are labelling their wines as certified sustainable. All of our wines here at Bokisch Vineyards are certified sustainable under Lodi rules for wine grape growing. We're pretty proud of that and Markus Bokisch was one of the people that started that program.TROY: It goes without saying that they are doing things right here at Bokisch Vineyards, and now it's time for you to Taste some of the excitement. Get your camera ready because you're about to experience an unforgettable mix of wine and vistas. The team is looking forward to seeing you inside.ELYSE: Hi I'm Elyse Perry. I'm the winemaker here at Bokisch Vineyards and welcome to our tasting room.
Lodi Vinters/Rippey Family Vineyards 1
MONTE: You are now making your way to visit the tasting room at Lodi Vinters, a historic piece of local Lodi history. What you're about to experience here is all thanks to a family of grape growers that have seen firsthand the transformation of northern California wine over the past 50 years. The Rippey family are fourth generation Napa natives and brothers Nathan and Tyson first stomped Petite Syrah grapes in their grandfather's St. Helena garage as children, which was a formative experience for them both. Their initial foray into the business was Lodi Vintners, which is the custom crush facility you're about to visit that occupies the oldest still functioning winery in Lodi. After having over twenty-five years of experience making wines for customers both big and small, they decided it was time to launch their own wine brand utilizing the considerable knowledge they have gained working alongside some of Northern California's best wineries. Here's some of that story from the man himself, Tyson RippeyTYSON: The Rippey label has been around since 2014. We've owned the winery since 1991 here in Lodi and made wine for many different wineries over the years, it's called Custom Crush and in 2014 we decided it was time to do our own label. Most of what we do here is make for other wineries. We do custom crush which is sort of unheard of by a lot of consumers. It's kind of a secret sector of the industry. I think a lot of the publications, Wine Spectator etc. they don't talk about custom crush because it's maybe not that romantic. We facilitate a lot of brands and we actually work for a lot of brands that do have wineries they just need more capacity. Most of our customers have their own winemakers and then they just work with our winemakers and we follow their protocol. So, when it came time to do our own brand it was like, we kind of know what we're doing I would hope.
Lodi Vinters/Rippey Family Vineyards 2
MONTE: It's not very often you get to talk to someone who has been watching this area transform as Tyson has, so we were curious to hear his take about how this appellation has arrived to where it is today. You would have never been coming to visit wineries in Lodi if we were a couple decades in the past.TYSON: Lodi has definitely been around. When I first started coming out here in 91 I was quite a bit younger but there were very few tasting rooms and just like you said most of the fruit was heading out of town and being put into California appellated table wines or supplementing Napa Valley wines to bring their cost down, at a small percentage, maybe say 10% or something but thanks to brands like Michael David, Klinker Brick, Gnarly Head etc., they have been now putting Lodi on the label for probably the last 15 to 20 years. Somewhere in that range. Those wines have penetrated the market and done quite well and it has really bought the spotlight back to Lodi and now there's like you guys said, I think 85 or 90 wineries here so it's come a long way.MONTE: There will be plenty of flavors for you to taste here today, but one that may not sound so familiar is the Marsanne Roussanne which Tyson explains is not a common varietal to come across on this side of the world TYSON: Marsanne Roussanne is a unique white wine for the area and maybe all of California. It's primarily grown, those two varietals in France in the Rhone Valley but Lodi does in fact have a Mediterranean climate and can grow some great French varietals here and we had a relationship with the Ripken Family Vineyards family and they were growing these two varietals and we thought it would be fun to make a stand alone white wine with the two grapes and that's what we did.MONTE: Keeping on the theme of whites the Chenin Blanc produced by Rippey is another delicious selection on the shelf here that comes from a vineyard that lies below sea level!TYSON: Chenin Blanc comes from Clarksburg which is an area south of Sacramento in the delta region and the Vineyard is called Lost Slough Which at one time was below sea level. It's a very cool vineyard if you ever go visit it you can actually find pieces of shells in the ground. That vineyard we'd been working with for about 20 years making wine for another winery and when we decided to do our own brand we went to the family and asked if we could purchase some of their fruit for our project.MONTE: The Sauvignon Blanc, which they take from their vineyard in the Pope Valley is an annual sell out and here's why; supply and demand. This Napa Sav Blanc hits the sweet spot in terms of price and taste.TYSON: All the Rippey branded wines are 200-300 cases on average production, that's it. Some are only 100 so mainly with this vineyard we sell the fruit to a very high end winery in Napa and then we've just kept back like three tonnes for ourselves to do this.MONTE: Their hard work in the past has allowed the family to really excel with their own label and enjoy a freedom of artistic expression that can be felt when you hear the motivation behind it.TYSON: That's the fun thing about having this brand for us, we made it in the industry making wine for other people and the brand is just kind of- honestly it's been a fun project. It hasn't been to the point where we're selling a ton of wine. We're keeping it small on purpose and just having fun. Like Dennis said it's our first shot at it and just seeing what sticks at this point.MONTE: Of course, we're always curious to hear about the wine club each estate offers and we were lucky to have Dennis Fagundes, the Consumer Direct manager here tell us about they offer here Rippey Family Vineyards.DENNIS: We do have a wine club it's called the Vintners Club. The unique thing about it is it features both our wines here in Lodi and some of our wines from the Napa Valley. The Rippey family does own property in Napa Valley some really prestigious vineyards up in Pope Valley and the Carneros region. The unique thing is you can actually taste Terrior by tasting some of our Napa wines versus our Lodi wines. Those are included in your wine club shipment which is a quarterly shipment. Average cost is between fifty and eighty dollars. We have unique wine club events so it's definitely a unique wine club in that it features a chance to taste Lodi versus Napa and you make your own opinion about which ones you like the best.MONTE: Now that you know the Rippey background, it's time to Taste it yourselves. Enjoy what they have set up for you in the tasting room today!TYSON: Hi my name's Tyson Rippey. Welcome to Lodi. Welcome to Lodi Vinters. My family owns the facility and Rippey Family Vineyards.
Peltier Winery & Vineyard
Enjoy!
Peltier Winery & Vineyards 1
TROY: Welcome to one of Lodi's most cutting edge wineries and custom crush facilities. This is Peltier Winery and estate owners Rod and Gayla are on a nonstop mission to produce and create outstanding wines from their sustainably farmed, certified green, estate grown vineyards. Their passion here is to enhance good food with exceptional wine and share this experience with everyone, including you! Suzie Vasques is the head winemaker here at Peltier and we asked her about what led to her passion of winemaking and the transition from grape harvester to winemaker it's no surprise that the idea of entering this forum of artistry was a bit intimidating, but a stay at UC Davis provided her with the kickstart and confidence she needed.SUZIE: It was a great opportunity for me, I was very excited about it and I said Ok absolutely and I went that harvest into the winemaking side and it was love. I fell in love with the process. I fell in love with every single thing about it because I didn't know and I wanted to know more all the time. You know how in that small time we were seeing all the ways we were receiving the fruit, fermenting them you can start tasting a little bit of what will be the wine in the case of the whites in a few months, in the reds a few years.TROY: Her passion and love is evident and can be felt with every word and you can Taste it in the wine. One of my favorites varietals here at Peltier is the Vermentino which Suzie would love for more people to know about:SUZIE: This is one of our exciting varietals for us. Vermentino, I wish people would know more about it and they would fall in love more with Vermentino. To me if people love Sauvignon Blanc and there is a big trend for Sauvignon Blanc, they will love Vermentino. Vermentino has a little bit more, maybe a stronger mouthful but it has also that almond taste on the mouthful that you can taste the flavors in it. So it gives it another spectrum to the wine. It's very aromatic very citrus, very refreshing. When I drink Vermentino it makes me feel like I want to be in a warm place next to a pool that I can relax in and just enjoy all these aromatics. This wine is perfect for me.
Peltier Winery & Vineyards 2
TROY: Are you in the mood for something sparkly? Suzie is extra excited for you to try out their exquisite Gala.SUZIE: Gala is one of our exciting wines. I'm excited about all of them to be honest with you but this one I love. Gala is a traditional method sparkling wine. We do it with Pinot Noir and Chardonnay, almost 50% of each. We do separate fermentation then we do a little bit of less processing just to enhance flavors. It's a Rose program. We're looking into the color into more the South of France. So it's very delicate but still very elegant. The aromatics of this wine for us are spectacular. We're trying to show that you can make excellent quality whites from this region.TROY: Another varietal to be on the lookout for here at Peltier is the taraldago. As Suzie tells us about this robust red, she also fills us in on some details that make theirs different based off of their own philosophy alongside the Lodi AVA rules.SUZIE: Taraldago, another of our Italian varietals. This is another of our customers favorite wines. Taraldago is in California a big bold red wine, so for us we do a different process in the winemaking to try to settle a little bit the tannins so we can drink it a little bit earlier. We're trying to change that a little bit. This is a full barreled program. For us in this winery we only do French barrels. So this goes in brand new barrels. It stays aged in barrels for 36 months and after that we start thinking about what we do with the other processing. Obviously a thirty-six month age barrel we don't keep that in a stainless steel so we need to be smart about how we're going to place this. Also, some other thing to consider for us is we're all Lodi AVA. We're also into the Lodi rules so for us we can only blend 5% to another vintage. So we have to be 95% the vintage that we are putting on the bottle. So that gives you, to me it shows you a better representation of the vintage of that year. So for us this bottle is almost 100% Taraldago.TROY: Of course, as one would expect Peltier Winery has a great wine club for you to consider:SUZIE: We have an exciting wine club. We have three shipments a year that we base on what we see with our clients. They come and they buy the wines and what they like and is exciting for them- that's how we decided what to put in the packages and then they can shape them and enjoy it at home. We have big events in the winery where they can come and celebrate with us. We're excited about it. They come in and you know being together they know us. In Lodi you can still come to the winery have a conversation with the proprietor, learn about the winery learn about the vineyard. With the winemaker, with all the employees, everybody is more than happy to have a conversation with you. We're not that busy. We make the time to be able to spend time with you and show our passion. This is our passion. Winemaking, this winery, the Peltier family, this is what we do and we want to show you.TROY: Whether it be here in the Tasting Room, domestically or somewhere else around the globe, the team here invites you to head on in and Taste the passion and experience the lifestyle that is Peltier Winery.SUZIE: My name is Suzanna I'm the winemaker at Peltier Winery and we can't wait until you guys come and visit us and taste our wonderful wines.
Michael David Winery
TROY: The next vineyard on your itinerary likely needs no introduction, because here at Michael David Vineyards you're coming into contact with 150 years of family farming in the making. What started as a small local fruit stand blossomed into one of the premier wine production and tasting destinations in the entire Central Valley. James Boore is the Hospitality manager here at Michael David, and he told us a bit more about this unique location: JAMES: This is the Phillips Family. Mike and Dave are brothers and the Phillips family homesteaded here in Lodi back in the 1850's so their family has been here for 170 years. Originally in the produce business, that's actually how they, this particular facility was for produce so when they bought this facility, this is the current or the fifth generation which was Grandpa Don. His generation bought this facility in '76. Grandpa Don and Mike who's the older of the two brothers, Michael David built that as a fruit stand on the side of the highway. So the property that you see when you visit, you know, these beautiful grounds that are back here, this was all row crops. When I was a kid I used to come here right? So I'm born and raised from Lodi. This was all row crops where everything is, these tanks, that was row crops. Whatever was in season is what we were growing here and the family they were selling their produce in the stand right there. Great location, Highway 12 and I-5 right? This highway 12 goes right to the Bay Area from Lodi and I-5 just goes from Canada down to Mexico. So it's a great location for a fruit stand so they were growing all their fruits and vegetables here this is 60 acres the property that we're on right now. TROY: Before even getting into the wine that's made here, one can't help but be drawn into what may be some of the most decorative bottle labels you've ever seen. Moving on after selling one of their most famous wines “seven deadly zins†which you've most likely had in your house, James tells us about the Freakshow. Yes, you heard that right. JAMES: It's a collage of circus freaks and sideshow freaks from history. A lot of these people really existed. Our owners are in these labels as well and how this started was, Mike who's one of our owners right, he's the older of the two brothers, his wife Kristie she loves going to antique stores. Of course being loving wife she would drag her husband around with her and when she would do that he started seeing all these old Barnum & Bailey posters and loved all the colors, all the characters that are on them. We've always been sort of a unique winery trying to push the envelope a little bit with our labels and our sayings like Seven Deadly Zins back in the day. TROY: Each freakshow is a different type of wine, and James gave us a simple breakdown of what kinds they have on hand. JAMES: Each freakshow is a different wine of course. We started with the cab, and then we released the red blend which has got Bosco on it, so Bosco actually really existed, Wolf Boy they also called him. He had hair, thickness hair growing out from every follicle on his body and that's literally what he looked like so we did put him in a little four piece.. We have the red blend which is a Syrah and Petite Syrah Blend. A big bold smoky great barbecue pairing wine. The Cab, the original cab, that's an easy drinking cab. That's something that is just, you can gulp it. We like to call it gulpable. It's a cab but it's nothing that's going to take your head off. Then four months ago we released the freakshow Zin. So Zinfandel this is sort of our answer to the seven deadly. Think of it that way. The deal for Seven Deadly was going to last about a year or lasted about a year so we had to think of what we were going to do next and this was our answer to that. That's a ridiculously tasty Zinfandel. TROY: The names of Michael David wines will most definitely stick in your head, and with a little help, these strange label names will make complete sense. After all, who's heard of a wine called gluttony!? Here's a breakdown of the names and explanations behind the delectable Michael David reserve zinfandels, that the average visitor would never know before arriving in the tasting room. JAMES: Each one of our reserve Zins is named after a sin. So we have Gluttony, we have Greed, Sloth, Lust and Rage so we've actually made five of the seven sins we obviously patented those names for us, or trademarked those names for us. The cool thing about this program is that each one of those reserve zins, is a reserve zin. It's very small lot, single vineyard. Brand new oak goes into those or those wines go into that brand new oak. Each one is from a different appellation in California so you can really taste what Zinfandel tastes like all around the state. Lust is our Zin from Lodi. 100% Lodi fruit. Single vineyard it's a different vineyard every year that's picked. Our growers go through a blind tasting every year of all our Zinfandel lots and they do a blind 1-10 scale on color taste and nose. Whichever Zinfandel rates the highest in this blind tasting, mind you it's some of their wines right? Whichever wins this blind tasting goes into Lust every year. So Lust is completely chosen by our growers during this blind tasting. Our winemakers make the wine with it. Sloth is sourced from Mendocino County fruit Zinfandel. We like to say that Mendocino is normally known for growing stuff that makes you slothy so hence the name Sloth we gave that one. Then Rage is sourced from Dry Creek Valley Sonoma Zinfandel. Single vineyard again, all these vineyards are grown specifically for Michael David. These are growers under contract with us. Rage is, the reason we gave that name is because Rage is right next to Napa and Napa gets all the notoriety so they have all this rage. Then Greed I don't know if you can take a guess where we get the fruit from, Napa? Where we get the fruit from? It's from Napa so appropriately titled again. Then Gluttony to round it out, the five of the seven we have. Gluttony is from Amador County which is Sierra Foothills and they're known for their really big spicy zesty Zins. TROY: Depending on what time you're getting here to the winery, you may be building up an appetite. If that's the case, you're in a great place to get yourself sorted out with an exquisite lunch to enjoy on the grounds. JAMES: The cafe is fantastic. I don't know if you guys are hungry right now but you guys should probably go check the cafe out after this. It's very affordable and anything. We have breakfast, we open at 7:30 we close at 3:00. Right for the cafe. The tasting room is 10-5. We have fantastic breakfasts, chicken fried chicken. Regular pancakes, French toast all the kind of staples it's really good. The lunch is anything from a great turkey sandwich to right now we have a Bahn Mi on the menu we have a Cubano which is just a fantastic sandwich with carnitas in it and all that kind of good stuff. The chef Juan does a fantastic job. I mean the food over there is phenomenal. It's just sometimes the wait can be a little long. TROY: If you're a big fan of your tasting experience today you may be wondering, is there a wine club? You better believe it, and they can get shipments to almost anywhere in the US. JAMES: We ship to most states. There's probably 40-45 states that we ship to. Some others that we don't because of their laws. It's a great club it's free to join. You get 25% off your wines you get 35% off when you buy in bulk so if you buy a case or more you're gonna get 35% off that wine. Also, when it comes time for your wine club shipment, when you come to pick it up or when you're getting it shipped out, our wine club is fully customizable so you can pick whatever wines you want. Literally if we pick, let's say on average we pick three $20 bottles for you and you want 3 of the $16 bottles or you want a $16 bottle, a $60 bottle and a $36 bottle, you can get that. You get what you want. So any three bottles go, so as long as you’re taking three bottles we don't care what they are. So you can swap out less expensive wine for more expensive wine and vice versa. TROY: It's flexible and it's fantastic. So now that you're up to speed, it's time to get in there and taste. If the weather is nice enjoy the grounds and if the cafe is busy, they may have their imported Italian fire oven fired up and putting out some delicious pizzas and paninis. The team here at Michael David winery looks forward to seeing you in the tasting room. JAMES: My name is James Boore, I'm the hospitality manager here at Michael David Winery. We can't wait to see you guys in the tasting room, make sure you say Hi.
Michael David Winery
TROY: The next vineyard on your itinerary likely needs no introduction, because here at Michael David Vineyards you're coming into contact with 150 years of family farming in the making. What started as a small local fruit stand blossomed into one of the premier wine production and tasting destinations in the entire Central Valley. James Boore is the Hospitality manager here at Michael David, and he told us a bit more about this unique location: JAMES: This is the Phillips Family. Mike and Dave are brothers and the Phillips family homesteaded here in Lodi back in the 1850's so their family has been here for 170 years. Originally in the produce business, that's actually how they, this particular facility was for produce so when they bought this facility, this is the current or the fifth generation which was Grandpa Don. His generation bought this facility in '76. Grandpa Don and Mike who's the older of the two brothers, Michael David built that as a fruit stand on the side of the highway. So the property that you see when you visit, you know, these beautiful grounds that are back here, this was all row crops. When I was a kid I used to come here right? So I'm born and raised from Lodi. This was all row crops where everything is, these tanks, that was row crops. Whatever was in season is what we were growing here and the family they were selling their produce in the stand right there. Great location, Highway 12 and I-5 right? This highway 12 goes right to the Bay Area from Lodi and I-5 just goes from Canada down to Mexico. So it's a great location for a fruit stand so they were growing all their fruits and vegetables here this is 60 acres the property that we're on right now. TROY: Before even getting into the wine that's made here, one can't help but be drawn into what may be some of the most decorative bottle labels you've ever seen. Moving on after selling one of their most famous wines “seven deadly zins†which you've most likely had in your house, James tells us about the Freakshow. Yes, you heard that right. JAMES: It's a collage of circus freaks and sideshow freaks from history. A lot of these people really existed. Our owners are in these labels as well and how this started was, Mike who's one of our owners right, he's the older of the two brothers, his wife Kristie she loves going to antique stores. Of course being loving wife she would drag her husband around with her and when she would do that he started seeing all these old Barnum & Bailey posters and loved all the colors, all the characters that are on them. We've always been sort of a unique winery trying to push the envelope a little bit with our labels and our sayings like Seven Deadly Zins back in the day. TROY: Each freakshow is a different type of wine, and James gave us a simple breakdown of what kinds they have on hand. JAMES: Each freakshow is a different wine of course. We started with the cab, and then we released the red blend which has got Bosco on it, so Bosco actually really existed, Wolf Boy they also called him. He had hair, thickness hair growing out from every follicle on his body and that's literally what he looked like so we did put him in a little four piece.. We have the red blend which is a Syrah and Petite Syrah Blend. A big bold smoky great barbecue pairing wine. The Cab, the original cab, that's an easy drinking cab. That's something that is just, you can gulp it. We like to call it gulpable. It's a cab but it's nothing that's going to take your head off. Then four months ago we released the freakshow Zin. So Zinfandel this is sort of our answer to the seven deadly. Think of it that way. The deal for Seven Deadly was going to last about a year or lasted about a year so we had to think of what we were going to do next and this was our answer to that. That's a ridiculously tasty Zinfandel. TROY: The names of Michael David wines will most definitely stick in your head, and with a little help, these strange label names will make complete sense. After all, who's heard of a wine called gluttony!? Here's a breakdown of the names and explanations behind the delectable Michael David reserve zinfandels, that the average visitor would never know before arriving in the tasting room. JAMES: Each one of our reserve Zins is named after a sin. So we have Gluttony, we have Greed, Sloth, Lust and Rage so we've actually made five of the seven sins we obviously patented those names for us, or trademarked those names for us. The cool thing about this program is that each one of those reserve zins, is a reserve zin. It's very small lot, single vineyard. Brand new oak goes into those or those wines go into that brand new oak. Each one is from a different appellation in California so you can really taste what Zinfandel tastes like all around the state. Lust is our Zin from Lodi. 100% Lodi fruit. Single vineyard it's a different vineyard every year that's picked. Our growers go through a blind tasting every year of all our Zinfandel lots and they do a blind 1-10 scale on color taste and nose. Whichever Zinfandel rates the highest in this blind tasting, mind you it's some of their wines right? Whichever wins this blind tasting goes into Lust every year. So Lust is completely chosen by our growers during this blind tasting. Our winemakers make the wine with it. Sloth is sourced from Mendocino County fruit Zinfandel. We like to say that Mendocino is normally known for growing stuff that makes you slothy so hence the name Sloth we gave that one. Then Rage is sourced from Dry Creek Valley Sonoma Zinfandel. Single vineyard again, all these vineyards are grown specifically for Michael David. These are growers under contract with us. Rage is, the reason we gave that name is because Rage is right next to Napa and Napa gets all the notoriety so they have all this rage. Then Greed I don't know if you can take a guess where we get the fruit from, Napa? Where we get the fruit from? It's from Napa so appropriately titled again. Then Gluttony to round it out, the five of the seven we have. Gluttony is from Amador County which is Sierra Foothills and they're known for their really big spicy zesty Zins. TROY: Depending on what time you're getting here to the winery, you may be building up an appetite. If that's the case, you're in a great place to get yourself sorted out with an exquisite lunch to enjoy on the grounds. JAMES: The cafe is fantastic. I don't know if you guys are hungry right now but you guys should probably go check the cafe out after this. It's very affordable and anything. We have breakfast, we open at 7:30 we close at 3:00. Right for the cafe. The tasting room is 10-5. We have fantastic breakfasts, chicken fried chicken. Regular pancakes, French toast all the kind of staples it's really good. The lunch is anything from a great turkey sandwich to right now we have a Bahn Mi on the menu we have a Cubano which is just a fantastic sandwich with carnitas in it and all that kind of good stuff. The chef Juan does a fantastic job. I mean the food over there is phenomenal. It's just sometimes the wait can be a little long. TROY: If you're a big fan of your tasting experience today you may be wondering, is there a wine club? You better believe it, and they can get shipments to almost anywhere in the US. JAMES: We ship to most states. There's probably 40-45 states that we ship to. Some others that we don't because of their laws. It's a great club it's free to join. You get 25% off your wines you get 35% off when you buy in bulk so if you buy a case or more you're gonna get 35% off that wine. Also, when it comes time for your wine club shipment, when you come to pick it up or when you're getting it shipped out, our wine club is fully customizable so you can pick whatever wines you want. Literally if we pick, let's say on average we pick three $20 bottles for you and you want 3 of the $16 bottles or you want a $16 bottle, a $60 bottle and a $36 bottle, you can get that. You get what you want. So any three bottles go, so as long as you’re taking three bottles we don't care what they are. So you can swap out less expensive wine for more expensive wine and vice versa. TROY: It's flexible and it's fantastic. So now that you're up to speed, it's time to get in there and taste. If the weather is nice enjoy the grounds and if the cafe is busy, they may have their imported Italian fire oven fired up and putting out some delicious pizzas and paninis. The team here at Michael David winery looks forward to seeing you in the tasting room. JAMES: My name is James Boore, I'm the hospitality manager here at Michael David Winery. We can't wait to see you guys in the tasting room, make sure you say Hi.
Michael David Winery
Enjoy!
Michael David Winery
TROY: The next vineyard on your itinerary likely needs no introduction, because here at Michael David Vineyards you're coming into contact with 150 years of family farming in the making. What started as a small local fruit stand blossomed into one of the premier wine production and tasting destinations in the entire Central Valley. James Boore is the Hospitality manager here at Michael David, and he told us a bit more about this unique location: JAMES: This is the Phillips Family. Mike and Dave are brothers and the Phillips family homesteaded here in Lodi back in the 1850's so their family has been here for 170 years. Originally in the produce business, that's actually how they, this particular facility was for produce so when they bought this facility, this is the current or the fifth generation which was Grandpa Don. His generation bought this facility in '76. Grandpa Don and Mike who's the older of the two brothers, Michael David built that as a fruit stand on the side of the highway. So the property that you see when you visit, you know, these beautiful grounds that are back here, this was all row crops. When I was a kid I used to come here right? So I'm born and raised from Lodi. This was all row crops where everything is, these tanks, that was row crops. Whatever was in season is what we were growing here and the family they were selling their produce in the stand right there. Great location, Highway 12 and I-5 right? This highway 12 goes right to the Bay Area from Lodi and I-5 just goes from Canada down to Mexico. So it's a great location for a fruit stand so they were growing all their fruits and vegetables here this is 60 acres the property that we're on right now. TROY: Before even getting into the wine that's made here, one can't help but be drawn into what may be some of the most decorative bottle labels you've ever seen. Moving on after selling one of their most famous wines “seven deadly zins†which you've most likely had in your house, James tells us about the Freakshow. Yes, you heard that right. JAMES: It's a collage of circus freaks and sideshow freaks from history. A lot of these people really existed. Our owners are in these labels as well and how this started was, Mike who's one of our owners right, he's the older of the two brothers, his wife Kristie she loves going to antique stores. Of course being loving wife she would drag her husband around with her and when she would do that he started seeing all these old Barnum & Bailey posters and loved all the colors, all the characters that are on them. We've always been sort of a unique winery trying to push the envelope a little bit with our labels and our sayings like Seven Deadly Zins back in the day. TROY: Each freakshow is a different type of wine, and James gave us a simple breakdown of what kinds they have on hand. JAMES: Each freakshow is a different wine of course. We started with the cab, and then we released the red blend which has got Bosco on it, so Bosco actually really existed, Wolf Boy they also called him. He had hair, thickness hair growing out from every follicle on his body and that's literally what he looked like so we did put him in a little four piece.. We have the red blend which is a Syrah and Petite Syrah Blend. A big bold smoky great barbecue pairing wine. The Cab, the original cab, that's an easy drinking cab. That's something that is just, you can gulp it. We like to call it gulpable. It's a cab but it's nothing that's going to take your head off. Then four months ago we released the freakshow Zin. So Zinfandel this is sort of our answer to the seven deadly. Think of it that way. The deal for Seven Deadly was going to last about a year or lasted about a year so we had to think of what we were going to do next and this was our answer to that. That's a ridiculously tasty Zinfandel. TROY: The names of Michael David wines will most definitely stick in your head, and with a little help, these strange label names will make complete sense. After all, who's heard of a wine called gluttony!? Here's a breakdown of the names and explanations behind the delectable Michael David reserve zinfandels, that the average visitor would never know before arriving in the tasting room. JAMES: Each one of our reserve Zins is named after a sin. So we have Gluttony, we have Greed, Sloth, Lust and Rage so we've actually made five of the seven sins we obviously patented those names for us, or trademarked those names for us. The cool thing about this program is that each one of those reserve zins, is a reserve zin. It's very small lot, single vineyard. Brand new oak goes into those or those wines go into that brand new oak. Each one is from a different appellation in California so you can really taste what Zinfandel tastes like all around the state. Lust is our Zin from Lodi. 100% Lodi fruit. Single vineyard it's a different vineyard every year that's picked. Our growers go through a blind tasting every year of all our Zinfandel lots and they do a blind 1-10 scale on color taste and nose. Whichever Zinfandel rates the highest in this blind tasting, mind you it's some of their wines right? Whichever wins this blind tasting goes into Lust every year. So Lust is completely chosen by our growers during this blind tasting. Our winemakers make the wine with it. Sloth is sourced from Mendocino County fruit Zinfandel. We like to say that Mendocino is normally known for growing stuff that makes you slothy so hence the name Sloth we gave that one. Then Rage is sourced from Dry Creek Valley Sonoma Zinfandel. Single vineyard again, all these vineyards are grown specifically for Michael David. These are growers under contract with us. Rage is, the reason we gave that name is because Rage is right next to Napa and Napa gets all the notoriety so they have all this rage. Then Greed I don't know if you can take a guess where we get the fruit from, Napa? Where we get the fruit from? It's from Napa so appropriately titled again. Then Gluttony to round it out, the five of the seven we have. Gluttony is from Amador County which is Sierra Foothills and they're known for their really big spicy zesty Zins. TROY: Depending on what time you're getting here to the winery, you may be building up an appetite. If that's the case, you're in a great place to get yourself sorted out with an exquisite lunch to enjoy on the grounds. JAMES: The cafe is fantastic. I don't know if you guys are hungry right now but you guys should probably go check the cafe out after this. It's very affordable and anything. We have breakfast, we open at 7:30 we close at 3:00. Right for the cafe. The tasting room is 10-5. We have fantastic breakfasts, chicken fried chicken. Regular pancakes, French toast all the kind of staples it's really good. The lunch is anything from a great turkey sandwich to right now we have a Bahn Mi on the menu we have a Cubano which is just a fantastic sandwich with carnitas in it and all that kind of good stuff. The chef Juan does a fantastic job. I mean the food over there is phenomenal. It's just sometimes the wait can be a little long. TROY: If you're a big fan of your tasting experience today you may be wondering, is there a wine club? You better believe it, and they can get shipments to almost anywhere in the US. JAMES: We ship to most states. There's probably 40-45 states that we ship to. Some others that we don't because of their laws. It's a great club it's free to join. You get 25% off your wines you get 35% off when you buy in bulk so if you buy a case or more you're gonna get 35% off that wine. Also, when it comes time for your wine club shipment, when you come to pick it up or when you're getting it shipped out, our wine club is fully customizable so you can pick whatever wines you want. Literally if we pick, let's say on average we pick three $20 bottles for you and you want 3 of the $16 bottles or you want a $16 bottle, a $60 bottle and a $36 bottle, you can get that. You get what you want. So any three bottles go, so as long as you’re taking three bottles we don't care what they are. So you can swap out less expensive wine for more expensive wine and vice versa. TROY: It's flexible and it's fantastic. So now that you're up to speed, it's time to get in there and taste. If the weather is nice enjoy the grounds and if the cafe is busy, they may have their imported Italian fire oven fired up and putting out some delicious pizzas and paninis. The team here at Michael David winery looks forward to seeing you in the tasting room. JAMES: My name is James Boore, I'm the hospitality manager here at Michael David Winery. We can't wait to see you guys in the tasting room, make sure you say Hi.
Lodi Rules 2
What began as a small, grassroots effort in Lodi has grown into one of the most respected sustainability programs in the world.Today, over 1,000 vineyards across California—and even as far as Israel—are certified under LODI RULES. The seal represents more than just farming—it stands for scientifically verified, environmentally responsible, and socially conscious practices, all while supporting long-term economic viability.It’s one of the most rigorous certifications in American viticulture, and the only one accredited by Protected Harvest—an independent nonprofit backed by environmentalists, scientists, and agricultural experts.To carry the seal, a wine must be made from at least 85% certified sustainable grapes. Just over 150 wines have earned that honor.On your tour today, you’ll visit three of them: Bokisch Vineyards, Michael David Winery, and Peltier Estate—each a shining example of what sustainable excellence truly means.
Lodi History
Long before vineyards blanketed these hills, this region was a wild, untamed Eden.Early Spanish explorers found a valley teeming with life—oak forests, wildflowers, and native grapevines twisting along salmon-rich riverbanks. Deer, elk, and antelope roamed freely, while brown and grizzly bears wandered the Sierra foothills.For thousands of years, the Miwok people lived in harmony with the land—hunting, fishing, and gathering along the rivers—until they were forcibly displaced during the California Gold Rush.The land changed hands many times. Claimed by the Spanish Crown in the 1500s. Inherited by Mexico in 1821 after independence. And finally ceded to the United States in 1848 at the end of the Mexican-American War.San Joaquin County, named for the river running through it, became one of California’s original counties when statehood was declared in 1850. By 1869, a new town was founded here—originally named Mokelumne, after the river. But in 1874, it took on a new name: Lodi—a name many believe was carried west by settlers from Illinois.What began as a wild frontier would soon become one of the most important wine regions in America.
Lodi History
Long before vineyards blanketed these hills, this region was a wild, untamed Eden.Early Spanish explorers found a valley teeming with life—oak forests, wildflowers, and native grapevines twisting along salmon-rich riverbanks. Deer, elk, and antelope roamed freely, while brown and grizzly bears wandered the Sierra foothills.For thousands of years, the Miwok people lived in harmony with the land—hunting, fishing, and gathering along the rivers—until they were forcibly displaced during the California Gold Rush.The land changed hands many times. Claimed by the Spanish Crown in the 1500s. Inherited by Mexico in 1821 after independence. And finally ceded to the United States in 1848 at the end of the Mexican-American War.San Joaquin County, named for the river running through it, became one of California’s original counties when statehood was declared in 1850. By 1869, a new town was founded here—originally named Mokelumne, after the river. But in 1874, it took on a new name: Lodi—a name many believe was carried west by settlers from Illinois.What began as a wild frontier would soon become one of the most important wine regions in America.
Lodi History
Long before vineyards blanketed these hills, this region was a wild, untamed Eden.Early Spanish explorers found a valley teeming with life—oak forests, wildflowers, and native grapevines twisting along salmon-rich riverbanks. Deer, elk, and antelope roamed freely, while brown and grizzly bears wandered the Sierra foothills.For thousands of years, the Miwok people lived in harmony with the land—hunting, fishing, and gathering along the rivers—until they were forcibly displaced during the California Gold Rush.The land changed hands many times. Claimed by the Spanish Crown in the 1500s. Inherited by Mexico in 1821 after independence. And finally ceded to the United States in 1848 at the end of the Mexican-American War.San Joaquin County, named for the river running through it, became one of California’s original counties when statehood was declared in 1850. By 1869, a new town was founded here—originally named Mokelumne, after the river. But in 1874, it took on a new name: Lodi—a name many believe was carried west by settlers from Illinois.What began as a wild frontier would soon become one of the most important wine regions in America.
Lodi History
Long before vineyards blanketed these hills, this region was a wild, untamed Eden.Early Spanish explorers found a valley teeming with life—oak forests, wildflowers, and native grapevines twisting along salmon-rich riverbanks. Deer, elk, and antelope roamed freely, while brown and grizzly bears wandered the Sierra foothills.For thousands of years, the Miwok people lived in harmony with the land—hunting, fishing, and gathering along the rivers—until they were forcibly displaced during the California Gold Rush.The land changed hands many times. Claimed by the Spanish Crown in the 1500s. Inherited by Mexico in 1821 after independence. And finally ceded to the United States in 1848 at the end of the Mexican-American War.San Joaquin County, named for the river running through it, became one of California’s original counties when statehood was declared in 1850. By 1869, a new town was founded here—originally named Mokelumne, after the river. But in 1874, it took on a new name: Lodi—a name many believe was carried west by settlers from Illinois.What began as a wild frontier would soon become one of the most important wine regions in America.
Lodi Creedence Clearwater
Any fan of classic rock will know the band Creedence Clearwater Revival. But what you might not know is that one of their most iconic songs takes place right here.In 1969, lead singer John Fogerty—who grew up just northwest of here in Berkeley—wrote “Lodi,” a soulful ballad about a struggling musician stuck playing dive bars in a small Central Valley town. In the song, the narrator finds himself broke, stranded, and out of options—captured in the haunting line, “Oh Lord, stuck in Lodi again.”Ironically, Fogerty had never even been to Lodi when he wrote it. He simply liked how the name sounded—dusty, rural, evocative. Over time, the song helped define the town’s image as a quiet farm community few had heard of.But times have changed.Today, getting “stuck in Lodi” is a gift, not a curse. With world-class wineries, rich history, and a soul all its own, you’ll probably find yourself wanting to stick around a little longer.
Lodi Climate and Geology
Lodi’s winegrowing magic begins with its climate.Just 100 miles east of the San Francisco Bay, at the edge of the Sacramento–San Joaquin River Delta, Lodi enjoys a classic Mediterranean climate—warm, sun-filled days followed by cool, restorative evenings. Each night, Delta breezes sweep in, acting as nature’s air conditioner, preserving the grape’s natural acidity and balance.Most of Lodi’s rainfall comes in winter, leaving the growing season dry and predictable. This reduces pests and disease, giving growers precise control over irrigation and vine health—allowing grapes to ripen fully with minimal impact on the land.Beneath the vines, the soils tell their own story—crafted over millennia by rivers flowing from the Sierra Nevada. The Mokelumne and Cosumnes Rivers brought granitic-rich sediments that lend complexity and minerality to the wines grown here.The heart of Lodi’s old vine Zinfandel thrives along the Mokelumne River, where fine sandy soils produce elegant, fruit-forward wines with rich, silky texture.As vineyards expand into the rolling eastern hills, growers tap into older, lower-fertility soils—ranging from clay in the south to rocky, well-drained ground in the north. Here, bold reds and vibrant whites flourish, shaped by diversity and driven by nature.
Central and San Joaquin Valley
By now you've surely noticed that agriculture dominates the local economy and it's no surprise that this region, known as the Central Valley is referred to as America's Fruit and Salad Basket. This is a flat valley that dominates the geographical center of California. It is 40 to 60 miles (60 to 100 km) wide and stretches approximately 450 miles (720 km) from north-northwest to south-southeast, inland from and parallel to the Pacific coast. The valley is bounded by the Sierra Nevada to the east and the Coastal Ranges the west and is considered to be one of the most notable structural depressions on the planet. The northern third of the valley is known as the Sacramento Valley while the southern two thirds, where we are now is part of the San Joaquin Valley. More than 250 different crops are grown in this region with an estimated value of $17 billion per year. Approximately 75% of the irrigated land in California and 17% of the Nation's irrigated land is found here. Using fewer than 1% of U.S. farmland, the Central Valley supplies 8% of U.S. agricultural output (by value) and produces 1/4 of the Nation's food, including 40% of the Nation's fruits, nuts, and other table foods. The predominate crop types are cereal grains, hay, cotton, tomatoes, vegetables, citrus, tree fruits, nuts, table grapes, and most importantly, wine grapes.
Central and San Joaquin Valley
By now, you've likely noticed—agriculture isn’t just a part of life here... it is life.This is California’s Central Valley—one of the most productive agricultural regions on Earth. A vast, flat plain stretching 450 miles from north to south, cradled between the Sierra Nevada to the east and the Coastal Ranges to the west.Here in the southern two-thirds, we’re in the San Joaquin Valley—a cornerstone of the region often called America’s Fruit and Salad Bowl.The scale is staggering. More than 250 crops are grown here, from tomatoes and cotton to almonds, peaches, citrus, and wine grapes. Despite occupying less than 1% of U.S. farmland, the Central Valley produces over 8% of the nation’s total agricultural output by value—and nearly a quarter of its food.It’s home to 75% of California’s irrigated farmland and 17% of the entire nation's. The numbers are extraordinary. But what’s more remarkable is the land itself: endlessly flat, sun-drenched, and fertile—perfectly suited for feeding the world.Wine grapes are just one part of this story. But in Lodi, they’re at the heart of it—deeply rooted in the same soil that sustains a nation.
Central and San Joaquin Valley
By now, you've likely noticed—agriculture isn’t just a part of life here... it is life.This is California’s Central Valley—one of the most productive agricultural regions on Earth. A vast, flat plain stretching 450 miles from north to south, cradled between the Sierra Nevada to the east and the Coastal Ranges to the west.Here in the southern two-thirds, we’re in the San Joaquin Valley—a cornerstone of the region often called America’s Fruit and Salad Bowl.The scale is staggering. More than 250 crops are grown here, from tomatoes and cotton to almonds, peaches, citrus, and wine grapes. Despite occupying less than 1% of U.S. farmland, the Central Valley produces over 8% of the nation’s total agricultural output by value—and nearly a quarter of its food.It’s home to 75% of California’s irrigated farmland and 17% of the entire nation's. The numbers are extraordinary. But what’s more remarkable is the land itself: endlessly flat, sun-drenched, and fertile—perfectly suited for feeding the world.Wine grapes are just one part of this story. But in Lodi, they’re at the heart of it—deeply rooted in the same soil that sustains a nation.
Central and San Joaquin Valley
By now you've surely noticed that agriculture dominates the local economy and it's no surprise that this region, known as the Central Valley is referred to as America's Fruit and Salad Basket. This is a flat valley that dominates the geographical center of California. It is 40 to 60 miles (60 to 100 km) wide and stretches approximately 450 miles (720 km) from north-northwest to south-southeast, inland from and parallel to the Pacific coast. The valley is bounded by the Sierra Nevada to the east and the Coastal Ranges the west and is considered to be one of the most notable structural depressions on the planet. The northern third of the valley is known as the Sacramento Valley while the southern two thirds, where we are now is part of the San Joaquin Valley. More than 250 different crops are grown in this region with an estimated value of $17 billion per year. Approximately 75% of the irrigated land in California and 17% of the Nation's irrigated land is found here. Using fewer than 1% of U.S. farmland, the Central Valley supplies 8% of U.S. agricultural output (by value) and produces 1/4 of the Nation's food, including 40% of the Nation’s fruits, nuts, and other table foods. The predominate crop types are cereal grains, hay, cotton, tomatoes, vegetables, citrus, tree fruits, nuts, table grapes, and most importantly, wine grapes.
Lodi Lake & Mokelumne River
Lodi Lake, also known as the Jewel of Lodi, is a peaceful and picturesque spot beloved by locals and visitors alike. The lake was formed in the late 19th century due to the construction of makeshift dams along the Macolmi River, and it continued to grow with the addition of the Woodbridge Dam in 1910. In 1934, the lake was gifted to the city by property owner Lewis Mason and became a public park. The area surrounding the lake boasts a diverse array of mature oak, elm, and walnut trees, as well as a variety of native plants and animals. Visitors can spot wildlife such as deer, squirrels, possums, and turtles, as well as a variety of geese, ducks, and other birds. The lake maintains a refreshing temperature in the low 70s even during the hottest summer days, making it a popular swimming spot with a newly renovated beach area and sandy shoreline. The Mccollumy River, which flows into the lake, is a 95-mile waterway that begins in the central Sierra Nevada and empties into the San Joaquin River Delta via the Central Valley. The river and its main tributary, the Consumes River, cover an area of approximately 2140 square miles in parts of five California counties and are popular for recreational activities such as fishing, camping, birdwatching, and even gold panning.
Lodi Prohibition
The wine grape industry in Lodi was already thriving when Prohibition was enacted in 1919, banning the sale of alcohol in the United States. While some wineries closed and some grape growers tore out their vines, the era of Prohibition actually turned out to be a prosperous time for Lodi farmers. They simply shifted their business from wine to shipping fresh table grapes. The Volstead Act, which accompanied Prohibition, also allowed for home winemaking, which ironically caused the demand for low-dose wine grapes to increase. Rail cars full of Zinfandel, Tokay, and Alicante wine grapes, among others, were shipped out of Lodi during each harvest.When Prohibition was repealed in 1933, the Lodi wine industry experienced a rebirth. New cooperatives were formed and many new wineries emerged. Lodi wines were once again being sold throughout the country. In the 1940s and 1950s, consumer demand was high for Zinfandel dessert-style wines such as sherry and port, as well as sparkling wines. The transition to premium varietal wines in Lodi began in the 1960s and reached its peak in the mid-90s, with thousands of acres being converted into premium wine grape vineyards. The growing demand for tasty and affordable table wines, coupled with the reported health benefits of moderate wine consumption and a strong economy, led winemakers throughout the state to turn to Lodi for supply.The Lodi-American Viticulture Area (AVA), which was approved by the federal government in 1986, further boosted the credibility of Lodi's transition to premium wines. Wineries were then able to label their wines with Lodi listed as the origin, and the industry's best-kept secret slowly began to spread.
Lodi A&W
Are you a fan of root beer? Root beer floats? Bacon cheeseburgers? Then you have Lodi to thank—because it all started right here.On June 20, 1919, Roy Allen opened a small root beer stand in downtown Lodi, selling cold mugs of his handcrafted recipe for a nickel. Soon after, he teamed up with Frank Wright, and together they opened a drive-in up in Sacramento. Combining their initials, A&W Root Beer was born.In 1921, they made history—becoming the first-ever franchised restaurant chain in the United States. Their idea was simple: owners who took pride in their food and community. By the 1970s, A&W had more locations than McDonald’s, with over 2,400 across the country.They didn’t just pioneer root beer floats—they’re also credited with inventing the bacon cheeseburger. In 1963, a Michigan franchisee added bacon to a customer’s burger… and the rest is greasy, glorious history.In 1999, Lodi once again made headlines when local franchisee Pete Knight set the Guinness World Record for the world’s largest root beer float—over 2,500 gallons of soda and 400 gallons of ice cream, served in a swimming pool.Today, over 600 A&W locations still operate in the U.S., and Lodi remains a proud part of that legacy. Want to taste the history? Visit the classic A&W on Lodi Avenue. And just a few blocks away, near the iconic Lodi sign, look for the plaque at 13 West Pine Street—the site where America’s root beer legacy began.
Wine Tasting Tips
As you head into your next tasting, here’s how to actually taste wine like you mean it.First, don’t rush. Swirl the glass, stick your nose deep in, and take a slow breath. Don’t look for a specific fruit, just ask: is this fresh or ripe? Light or bold? Earthy or clean?Now sip, but hold it. Let it sit on your tongue. Gently roll it around. Then, pull a little air through your mouth. That air helps release flavor the same way it does with food.Ask yourself three things:What fruit do I taste?Can you taste anything else? Like spice, earth, herb or oak?And finally, what’s the texture? Is it smooth, grippy, light, or oily?Pro tip: If it tastes like something but you can’t place it, think by category. Is it a red or black fruit? Is the spice sweet or savory? This narrows it down.Tasting notes aren’t about guessing right, they’re about observing.And if you're still not sure? Ask. Good tasting room staff want to help you build your palate.This isn’t about showing off, it’s about being present, paying attention, and letting the wine tell you its story, one sip at a time.
Wine Joke 1
Wine Joke 2
Wine Grape Facts
Here’s something wild—wine grapes are one of the most genetically diverse fruits on Earth. There are over 10,000 known grape varieties, but only about 1,300 are used to make wine commercially.What’s more? Unlike table grapes, wine grapes are tiny—about the size of a blueberry—with thicker skins and way more seeds. That’s where the flavor lives: the skins give color, texture, and tannin, while the seeds contribute structure and bitterness when pressed.Grapevines are also survivors. They can live over 100 years, and some of the world’s oldest producing vines are still making wine today. Including one in Slovenia planted in the 1600s.And here’s a twist: grapes are the only fruit that can ferment naturally without added yeast. Their skins carry native yeast, meaning wine can literally start making itself—right there on the vine.Wine grapes aren’t just fruit. They’re history, chemistry, and alchemy in every cluster.
Pneumatic Press Crush
Today, most wineries use a pneumatic press crush to crush their grapes. These presses contain a large plastic balloon that gradually inflates to gently break the grape skins, which lets juice slowly drain into a pan beneath the press. It then rotates to get every drop of juice out over the course of several hours. The press turns and inflates again and again, steadily, removing every drop of juice and leaving winemakers with a pile of dry skins and seeds.Pneumatic presses are a popular choice for crushing grapes in the winemaking process and for good reason. These powerful machines use compressed air to generate pressure, which is then applied to the grapes in a cylindrical chamber. The result is a thorough and efficient crushing that extracts maximum juice and flavor from the grapes. One of the key benefits of using a pneumatic press is its ability to apply consistent pressure to the grapes.This ensures that every batch of wine is of the highest quality, as the grapes are crushed evenly and completely. Pneumatic presses are also known for their speed and efficiency, making them a favorite among winemakers who need to process large quantities of grapes in a short amount of time. Another advantage of pneumatic presses is their versatility. They can be used to crush a wide variety of grapes from delicate white varieties to robust reds.This makes them a valuable tool for winemakers who want to experiment with different grape types and create a diverse range of wines. Pneumatic presses are also known for their durability and long lifespan. They are built to withstand the rigors of the winemaking process and can be used year after year without requiring extensive maintenance or repairs. This makes them a wise investment for any winery looking to streamline their production and improve the quality of their wines.To conclude, pneumatic presses are a valuable tool for any winemaker looking to produce high quality wines efficiently and consistently with their ability to play consistent pressure. Versatility and durability. There are reliable choice for crushing grapes and extracting maximum flavor in juice.
Native Americans of the Sierra
As you journey through the golden slopes of the Sierra Nevada foothills, you’re traveling across ancestral lands that have been home to Native American tribes for thousands of years.The Miwok, Maidu, and Nisenan peoples lived in deep harmony with this landscape—its rivers, oak groves, and seasons guiding every aspect of life. Skilled hunters, gatherers, and farmers, they harvested the land with care, honoring a cycle that balanced survival with sustainability.Their connection to the earth was more than practical—it was spiritual. They believed in a world filled with sacred forces and unseen spirits. Ceremonies and rituals honored these powers, ensuring balance within their communities and between themselves and the natural world.Though colonization and modern development disrupted much of this way of life, their legacy endures. Descendants of these tribes remain active in the region today, preserving their languages, traditions, and sacred stories.They are not just part of California’s past—they are vital voices in its present and future. As you drive through this landscape, remember: this isn’t just land. It’s living history.
Mokelumne River
You are now driving alongside the Mokelumne River. In the 19th century, the Mokelumne River region was settled by European-Americans, and the River played an important role in the development of the region. It was used for irrigation, transportation and as a source of hydroelectric power. The Mokelumne is beautiful and an iconic waterway serving as the largest tributary of the San Joaquin River and is still an important source of water for the Central Valley, stretching for over 150 miles.The Mokelumne begins in the high country of the Sierra Nevada and flows westward through a series of valleys and canyons, eventually emptying into the San Francisco Bay along its journey. The Mokelumne River passes through a diverse and stunning landscape, ranging from high mountain meadows to rolling hills and oak studded valleys. The river is home to a wide variety of plant and animal life, including Oaks, Pines and Chaparral, as well as Bears Mountain Lions, and is a host to a wide variety of fish species, including rainbow trout, brown trout and the Chinook salmon.The Mokelumne Riveris also home to several rare and endangered species, including the mountain yellow legged frog in the southwestern Willow Flycatcher. This river served an important role for the native tribes you learned about earlier, providing them with food, water and an abundance of resources for building their encampments.
Lockeford
You’re now entering the historic town of Lockeford—where time moves a little slower, and the past still whispers through the fields.Long before roads and ranches, this land was home to the Miwok and Mitu peoples, who lived in deep harmony with its rivers and seasons. In the 19th century, settlers arrived, drawn by the fertile soil. They planted roots—literal and figurative—establishing farms and ranches fed by the irrigation systems built by the Oxford Land and Water Company, from which Lockeford takes its name.Almonds, grapes, cotton—this land has grown it all. And while Lockeford evolved through the 20th century, shifting from rural farmland to a blend of suburban life, one thing never changed: its soul.Today, Lockeford is a quiet mosaic of vineyards, homes, and small-town pride—where the stories of the past still shape the spirit of the present.
Tour Outro
Wow—what a journey. You’re probably thinking back on your favorite wines, those sweeping views, and the special moments that made this day unforgettable. Maybe you even joined a wine club or two—if so, great choice.Now, before you head home, a quick note about your bottles. Heat is wine’s worst enemy. Always keep your wine inside the car, not in the trunk. If you have air conditioning, turn it on—especially in warmer months. If you’re making stops, crack your windows slightly to prevent heat buildup. And if you're staying overnight somewhere warm, take the wine into your hotel room—don’t leave it in the car. Shade is your best friend, so park smart.Wine is more than a drink—it’s liquid art. It’s poetry in a glass. A tribute to the land, the season, and the people who shape it. Maybe you tasted grapes today you’d never heard of. Keep exploring. The beauty of wine is that it’s never the same. The same grape, from a different region—or even a different year—can taste completely new.Remember, even your environment changes how wine tastes. Lighting, food, music, your mood—and most importantly, who you’re with—all influence the experience.Don't forget to tag us in your unforgettable memories today. And if you enjoyed your tour, rate us in the App Store. We can’t wait to guide you again on your next, Taste Wine Guides adventure. Cheers
Tour Outro
Wow—what a journey. You’re probably thinking back on your favorite wines, those sweeping views, and the special moments that made this day unforgettable. Maybe you even joined a wine club or two—if so, great choice.Now, before you head home, a quick note about your bottles. Heat is wine’s worst enemy. Always keep your wine inside the car, not in the trunk. If you have air conditioning, turn it on—especially in warmer months. If you’re making stops, crack your windows slightly to prevent heat buildup. And if you're staying overnight somewhere warm, take the wine into your hotel room—don’t leave it in the car. Shade is your best friend, so park smart.Wine is more than a drink—it’s liquid art. It’s poetry in a glass. A tribute to the land, the season, and the people who shape it. Maybe you tasted grapes today you’d never heard of. Keep exploring. The beauty of wine is that it’s never the same. The same grape, from a different region—or even a different year—can taste completely new.Remember, even your environment changes how wine tastes. Lighting, food, music, your mood—and most importantly, who you’re with—all influence the experience.Don't forget to tag us in your unforgettable memories today. And if you enjoyed your tour, rate us in the App Store. We can’t wait to guide you again on your next, Taste Wine Guides adventure. Cheers
Tour Outro
Wow—what a journey. You’re probably thinking back on your favorite wines, those sweeping views, and the special moments that made this day unforgettable. Maybe you even joined a wine club or two—if so, great choice.Now, before you head home, a quick note about your bottles. Heat is wine’s worst enemy. Always keep your wine inside the car, not in the trunk. If you have air conditioning, turn it on—especially in warmer months. If you’re making stops, crack your windows slightly to prevent heat buildup. And if you're staying overnight somewhere warm, take the wine into your hotel room—don’t leave it in the car. Shade is your best friend, so park smart.Wine is more than a drink—it’s liquid art. It’s poetry in a glass. A tribute to the land, the season, and the people who shape it. Maybe you tasted grapes today you’d never heard of. Keep exploring. The beauty of wine is that it’s never the same. The same grape, from a different region—or even a different year—can taste completely new.Remember, even your environment changes how wine tastes. Lighting, food, music, your mood—and most importantly, who you’re with—all influence the experience.Don't forget to tag us in your unforgettable memories today. And if you enjoyed your tour, rate us in the App Store. We can’t wait to guide you again on your next, Taste Wine Guides adventure. Cheers
Tour Outro
Wow—what a journey. You’re probably thinking back on your favorite wines, those sweeping views, and the special moments that made this day unforgettable. Maybe you even joined a wine club or two—if so, great choice.Now, before you head home, a quick note about your bottles. Heat is wine’s worst enemy. Always keep your wine inside the car, not in the trunk. If you have air conditioning, turn it on—especially in warmer months. If you’re making stops, crack your windows slightly to prevent heat buildup. And if you're staying overnight somewhere warm, take the wine into your hotel room—don’t leave it in the car. Shade is your best friend, so park smart.Wine is more than a drink—it’s liquid art. It’s poetry in a glass. A tribute to the land, the season, and the people who shape it. Maybe you tasted grapes today you’d never heard of. Keep exploring. The beauty of wine is that it’s never the same. The same grape, from a different region—or even a different year—can taste completely new.Remember, even your environment changes how wine tastes. Lighting, food, music, your mood—and most importantly, who you’re with—all influence the experience.Don't forget to tag us in your unforgettable memories today. And if you enjoyed your tour, rate us in the App Store. We can’t wait to guide you again on your next, Taste Wine Guides adventure. Cheers
