53% Graciano, 47% Garnacha.
Grapes were picked and fermented separately due to ripening. Garnacha first on Sept 10, Graciano on Oct 2. Both wines were foot stomped, both fermented about 12 days and were then pressed off. The wines were blended together and aged in barrel for 12 months after which they were bottled and labeled by hand. A small amount of sulfur was added during aging and bottling.
Terra Alta Vineyard sits at the mouth of the Central Valley in the Clements Hills sub-appellation of Lodi. Long, gently rolling hills of Redding Gravelly Clay Loam, where that part of the valley just barely starts thinking about eventually becoming the Sierras. Markus Bokisch farms it certified CCOF, growing mainly Spanish varieties. It's about 20 years old. Ocean air sweeps in through the SF Bay and over the California Delta and through Lodi into the Central Valley in the evening, which creates a large diurnal temperature swing that helps the grapes hold onto their acid and gives a wonderful freshness to the wine.
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