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Clone 8 on 3309 rootstalk. Blended with our estate Cabernet Franc and Merlot.

For many years, our Chardonnay vines provided local wineries with premium quality fruit, and have been responsible for many award-winning wines. This, our first Chardonnay release, comes from a block planted around 1985 on the north side of our property. Harvested in early September, the grapes were wholecluster pressed, and the juice fermented in a mix of new and used French oak barrels. The wine was then aged on the lees for 4 months, with occasional stirring. It shows vibrant and complex aromas of melon, citrus and vanilla. The mouth is rich and balanced, with a long, fresh finish. The richness and structure of this wine will stand up to cream sauces, like Fettuccine Alfredo, or savory fish and chicken dishes.

Coyote Creek is a small, year-round waterway that gently flows through Indian Rock vineyards, and on into the Stanislaus River. In the 1880’s, Ethyl Adams, a previous owner of our ranch, prohibited gold seekers from dredging along her portion of the creek, thereby preserving the pristine beauty of the property. Our affordable, delicious 2003 Coyote Creek red wine honors her efforts. Made from locally grown Cabernet Sauvignon and Petite Verdot, this wine offers oodles of cherry and blueberry fruit, and is rich, complex and soft. Packaged in an easy to open, twist top bottle, this juicy red is a tremendous value.

While not well known for producing Pinot Grigio, Calaveras County does have some unique locations that provide the right growing conditions for this Italian varietal. Indian Rock Vineyard is one such location. Planted next to Coyote Creek on the south side of the vineyard, our Pinot Grigio vines are protected from the summer heat by a current of cool air which flows along the creek bed from higher elevations. This allows us to pick later, and achieve riper fruit flavors and aromas. Fermented in neutral cooperage and aged sur lees for 4 months, our 2004 Pinot Grigio displays bright aromas of apples and pears. Crisp and fruity on the palate, this wine will compliment a wide variety of food, including shellfish and cheeses, or can be enjoyed by itself as an aperitif.

Despite the fact that Calaveras County is known neither for its Burgundian terroir, nor its northern climate, in June 2000, Indian Rock Vineyards planted two acres of Pinot Noir vines along the banks of Coyote Creek. The cool current of air that flows along the creek from higher elevations, and the black adobe clay soil, provide a favorable micro-climate for high quality Pinot Noir. Aged in small French oak barrels (30% new), our 2004 Pinot Noir shows lovely cherry and spicy aromas, and has a powerful and velvety mouthfeel. Only 80 cases of this wine were made. Limit 4 bottles per customer.

The grapes used to make our 2004 Reserve Chardonnay come from one of the oldest blocks of Chardonnay vines in Calaveras county, planted on the rich soils of our property’s East side. We used traditional Burgundian wine making techniques in the production of this wine, including whole-cluster pressing, natural yeast fermentation in small French oak barrels, and sur lies aging. The result is a powerful, complex and silky Chardonnay, with aromas and flavors of lemon drop, apple, and toasty oak. Enjoy this wine with full flavored dishes, like grilled salmon, lobster, and veal piccata.

Our 2004 Rosato was inspired by the type of Rosé wines that, for centuries, have been admired in Europe for their food-friendliness and general appeal. Using a combination of stainless steel and neutral French oak barrels, we allowed this wine to ferment slowly for over three months. The long, slow fermentation produced a wine with complex aromas of cherry, raspberry and plum. The palate is both crisp and rich, and is loaded with fresh fruit flavors. Our Rosato is our most versatile food wine and can be matched with many different cuisines, from Thai to Italian. We like it best served over ice on a hot summer day.

A 10 year old Tawny Port exhibiting bright red cherry fruit, a rich satiny mouthfeel, and a lingering caramel, walnut finish, savor with your most decadent chocolate dessert, over vanilla ice cream, or as an after dinner delight!