Our Wines

Our goal is to produce wines in three categories which appear on our labels. The "California Collection" wines are from grape varieties which are considered Californian today, such as our Zinfandel Rosé. The "Barrel Fermented" wines are white wines which can benefit from barrel fermentation, such as our Chardonnay. Our "German Collection" wines are from varieties found in the vineyards of Germany today. We, of course, now grow them in our own Lodi vineyard.

A note on Late Harvest Wines:

In Germany the highest level of wine, Qualitätswein mit Prädikat (quality wine with added distinction), is broken into five subcategories:

Kabinet (regular harvest)

Spätlese (late harvest)

Auslese (selected late harvest)

Beerenauslese ( berry selected late harvest)

Trockenbeerenauslese ( dry berry selected late harvest)

These classifications are currently based on time of harvest and sugar levels at harvest.

Mokelumne Glen Vineyards has likewise established standards for its late harvest wines. Due to the fact

that the climate in Lodi normally allows us to achieve sugar levels at harvest higher than those typically reached in

Germany, the sugar levels we require are higher than those used in Germany. They are as follows:

Late harvest - 25.0 to 29.9° Brix

Reserve late harvest - 30.0 to 34.9° Brix

Selected late harvest - 35.0 to 39.9° Brix

Premier late harvest - 40.0 to 44.9° Brix

If we produce a wine with a harvest sugar level of 45.0° Brix or higher we will probably designate it as

High Premier. Obviously wines with high sugar levels and classifications will be higher in price. Such wines are rarer, riskier, and costlier to produce.

We expect to add additional wines in the future. Currently our offerings are:

ZINFANDEL ROSÉ

Although the exact ancestry of the

Zinfandel variety is still unclear, it has

become known as a grape of Cali-

fornia. Our Zinfandel Rosé is a ser-

ious off-dry Rosé. It combines

the fruit and richness of the Zin-

fandel variety, while retaining

a mellow quality. Chill and serve

with any meal.

CHARDONNAY

The Chardonnay was harvested from

our cane-pruned vines, barrel-fermented

in European oak, and went through

malolactic fermentation--all of

which contribute to its subtle character-

istics. Oak does not dominate the

wine's fragrances and flavors, but

blends in with its other qualities.

Chardonnay is frequently served

with seafood, fowl and lighter meats

and sauces; however, the best food-

wine pairing is the one that satisfies you.

KERNER

Kerner was developed in Ger-

many as a cross of Riesling and

Trollinger. We are pleased to now

grow it in our own Lodi vineyard.

This wine is made in an off-dry German

style with an acidity, subtle fruit and

resulting crispness that leave little

detectable sweetness. Many would

appreciate this wine with somewhat

spicy foods; however, chill and find

the food-wine match that pleases you.

VIOGNIER The Viognier was harvested from our

cane-pruned vines and fermented in

older European oak. The subtle fra-

grance and pleasing flavors of this wine

result from combining the qualities of the

grapes and the subdued effect of older

oak barrels. These techniques bring out the

best qualities of this venerable Rhone variety.

Viognier is frequently served with sea-

food, fowl or lighter meats and sauces;

however find the food-wine pairing that

pleases you!

ZINFANDEL

After an initial cool fermentation,

the fermentation proceeded to dry-

ness. The wine was then aged in a

combination of Hungarian, French,

and American oak barrels. These

techniques allowed this Zinfandel to

develop subtle spice and berry quali-

ties while remaining a smooth and

mellow wine.

Red Zinfandel is often served

with red meats and other hearty

dishes. However; the best food-wine

pairing is the one that satisfies you.

It was awarded an 88 and rated as a "Best Buy" in the November 1, 2003

WINE ENTHUSIAST magazine. SILVER MEDALIST S.F. Chronicle

Wine Competition 2004. Enjoy!

DREIREBE

This 2003 Dreirebe (DRY-ray-beh)

is the first of our late harvest wines.

It is a proprietary blend of three vari-

eties from our German Collection.

The sugar level of 34.2° Brix at harvest

places this wine in our "Reserve"

classification, nearly reaching "Selected".

This sugar level would be a high

Beerenauslese in Germany. The

finished wine has a residual sugar

of 15.9 g/100ml, a complex blend

of fragrances and flavors, and a crisp

total acidity level of 6.75g/L. An

alcohol level of only 11% is in keeping with the German style. Drink this wine

slowly to savor these fragrances and flavors which develop from up-front, through

mid-palate, to finish.

This vintage of Dreirebe is very limited in quantity and is only available

at some of our local retailers and restaurants.

Dreirebe can be enjoyed with desserts or as a sipping wine; however, the

best food-wine pairing is the one that satisfies you. Relax and enjoy!