Our 2021 steel-fermented Sauvignon Blanc shows crisp acidity and brightness with Meyer lemon, passionfruit, Rainier cherries and a hint of peach; these notes continue into the palate. It is well-balanced, and the palate is lighter than Bootleg SB. This wine was 100% machine harvested on August 19, 2021. It is made predominantly of grapes from blocks 1, 3 and 4 of Michael's Vineyard with addition of a few tons from block 2 (the rest of block 2 went to the Reserve Sauvignon Blanc). The juice was inoculated with two different yeasts. Block 2’s juice was given a yeast that brings out Terpenes for citrus notes. The other blocks were given a yeast to enhance the natural Thiols found in the grapes to bring out both citrus and tropical notes. 100% stainless steel tank-fermented, it was racked off the lees not long after fermentation. The wine was filtered before bottling. Pairs well with seafood, poultry, grilled vegetables, tacos, and salad. Alcohol 13.5%. Production 1,200 cases...

Our inaugural semi-sweet, fruit-forward Rosé is a celebration of fun, friends, and picnics in fields of flowers. The label is based on Jade Case Barnes’ original paintings of Ranch wildflowers. The wine has a beautiful bright pink color and shows notes of sweet watermelon, strawberry, vanilla, Maraschino cherry, nectarines, oranges, and Meyer lemons. It has a creamy mouthfeel, and a slightly sweet finish. This wine is made of saignée from primarily Cabernet Sauvignon and some Petit Verdot. The saignée’s fermentation was purposely stopped, leaving natural residual sugar for a delicate sweetness. A splash of Sauvignon Blanc was added for complexity and to balance the sweetness with some acidity. The wine pairs well with sunshine and friends & family around a picnic table. It makes a great mixer for cocktails; or add club soda for a refreshing sparkle....

The 2019 vintage is light and smooth. A nose of cherry cola and baking spices leads into a palate with earthy tones, cherries and a hint of cinnamon. The finish is long and lingering. The berries were gently crushed prior to cold-soaking for four days at 60°F. The must fermented for 12 days with pump-overs twice a day. Perfect companion to Six Sigma Ranch lamb with roasted root vegetables. Try it with smoked meat or a juicy Six Sigma Ranch burger – or goat cheese!...

This blend has a medium body and a soft and smooth mouthfeel. On the nose the wine shows off notes of black currant and marionberry and anise. The palate displays layers of dark stone fruit, chocolate covered caramels and strawberries with a hint of leather. The tannins are soft and balanced, and the finish is long and full. The wine pairs well with a wide variety of foods; try it with roasted beef and pork, vegetables, cheese, and berries. The 2019 vintage was crafted from 45% Cabernet Sauvignon, 25% Tempranillo, 20% Syrah, 5% Merlot, and 5% Petit Verdot, all grown in the Diamond Mine Vineyard....

This is a classic Lake County Cab, with a nose of fruit and berries and a hint of leather. On the palate, black berries and baking spices with a touch of dark chocolate. Smooth tannins round out the full-bodied wine. The berries were gently crushed prior to cold-soaking for four days at 60° F. The must fermented for 12 days with pump-overs twice a day. Pairs well with Six Sigma Grass-Fed Beef Bourguignon, and aged cheeses. Try it with a steak Diane in front of a cozy fire....