James Mitchell wines are as adventurous, bold and honest as the man himself.
Tucked between the San Francisco Bay and Sierra Nevada mountain range lies Lodi, a region known to be the center of California's wine production, rugged and a little untamed; coyotes still outnumber people - and that's just how they like it.
A fifth generation Lodi farming family is at the heart of James Mitchell. By working closely together over the years and across the family's generations, they've gained experience in what it takes to get the best grapes from Lodi. Through constant innovation and education they understand what occurs in the vineyards during the year. This guarantees that the best fruit from their Estate goes into every bottle of James Mitchell.
We harvest at night as the Delta breezes come up and sort through the vineyard to make sure only the cleanest grapes grow in the winery. We ferment in stainless steel at 84°F for about 12 days, then leave the wine on the skins, tasting at least twice a day to ensure the right texture and tannin levels before pressing. For aging, we use both stainless steel (for freshness) and French and American oak barrels. We like combining white oak species - the French is elegant, tighter grained and spicy, while the American is vanilla, brown sugar and toast. After 12 months, we finalize the blend, adding Petit Verdot, Petite Sirah, Merlot and a touch of Malbec.