Lake Sonoma Winery
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Lake Sonoma Winery is nestled in the hills of beautiful Dry Creek Valley in Sonoma County, California. Our unique wines are made from the sub-appellation vineyards of the Russian River, Dry Creek and Alexander Valleys. To appreciate the world-class quality of our wines you may want to know about our Philosophy, History and in particular, visit our Wine Appreciation page. Because the deeper you get into Lake Sonoma Winery, the deeper your appreciation will be of our fine wines.
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Alexander Valley Cabernet Sauvignon
Full bodied and well extracted with big fruit and oak flavors. Still a little young, this wine should continue to improve over the next 8 to 10 years.
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Alexander Valley Cabernet Sauvignon
The grapes for this wine were crushed and fermented warm. The juice was then pumped over to ensure regular skin contact. The wine was pressed off the skins at dryness and allowed to settle in a stainless steel tank. It was racked to 60 gallon French and American oak barrels to finish malolactic fermentation. This wine has been barrel aged for 28 months..
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Dry Creek Sauvignon Blanc
This wine was made from some of the best Sauvignon Blanc Vineyards in Dry Creek Valley. Harvested at the peak of flavor the grapes are gently pressed and then cold fermented in stainless steel tanks to preserve the crisp, fruity flavor. No barrels or malolactic fermentation were used. This allowed the true character of the grape to express itself with a refreshing combination of lemongrass, herbal and citrus flavors.
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Lake Sonoma Dry Creek Zinfandel
The grapes for this wine were crushed and fermented warm, pumping juice from the tank bottom over the cap of floating skins on a regular basis for maximum color and flavor extraction. The wine was pressed off the skins and racked to 60 gallon French and American oak barrels. The wine was barrel aged for a total of 18 months. The wine exhibits black fruit flavors and fresh ground pepper notes. Its Dry Creek pedigree shows in its supple mouth filling qualities and its lingering finish.
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Russian River Valley Chardonnay
The grapes for this wine were whole cluster pressed to keep harsh phenolic compounds at a low level. After a short settling period, the clear juice was racked to French oak barrels for fermentation. The wine was aged on the fermentation lees for five months with regular stirring to re-suspend the lees and make a rounder, more complex wine.
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Sainin Farms Old Vine Zinfandel
The 2004 Old Vine Zinfandel was produced from 71 year old head-trained and 40 year old trellised dry farmed vineyards, both in gravelly benchland in the Dry Creek Valley. The grapes for this wine were crushed and fermented warm, pumping juice from the tank bottom over the cap of floating skins on a regular basis. The wine was pressed off the skins slightly sweet and racked to 60 gallon French and American oak barrels. Malolactic fermentation was completed in the barrel and the wine was then barrel aged a total of 18 months.
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