A gorgeous golden hue beckons from your glass, followed by seducing aromas of honeysuckle and buttered brioche. Spicy ginger notes compliment the tropical guava and passion fruit, while crisp apples and pears brighten and balance the rich texture. Lingering and long, the finish whispers of crème brûlée and caramel, left behind by barrel fermentation and sur lie aging.
The first vines were planted by farmers Warren Bogle and his son Chris in 1968 as a side project. The first vines were planted on 20 acres of land in Clarksburg, in California’s Sacramento. Initially selling the grapes to other wineries, Bogle Vineyards became a winery in its own right in 1979. Bogle farms more than 1500 acres (600 hectares) of estate vineyards with the majority around Clarksburg and some in Lodi. In addition to this, fruit is brought in from growers all over California.
Every single field of grapes is vinted separately, allowing us to preserve its unique character. This practice, along with a rigorous grading system, allows us to achieve the highest quality year after year.
Pairs well with pork, rich fish such as salmon and tuna, mushrooms, vegetarian dishes, and poultry.