Bursting with lemon and tangerine, this wine has all the zippy and racy characteristics that you expect in Albariño, with round almond and hazelnut notes that showcase a supple mouthfeel and a broad texture. I can drink this all day, but I can also eat with it. No pretense to this wine, it just 100% a crowd pleaser.  

Barrel fermented with native yeasts in neutral French oak, aged on primary lees without stirring for 8 months. Racked before bottling with trace sulphur. 

2020 Ferdinand Albariño


“I have worked with a few different Albariño sites over the years, but this is back to being 100% from Vista Luna. It’s a neat little random vineyard- it’s in the middle of a lot of other vineyards as Lodi sprawls around, but this little corner is rolling hills, breezy, and has a really interesting cobbly soil structure. There was granite sand and alluvial cobbles that were washed into this area over the years, particularly during the years around the Gold Rush because of hydraulic mining. In certain ways it is artificial terroir, where there’s these whole alluvial fans of deposits that were washed out of the Sierra Nevada from hydraulic mining. It has always been an unlikely white wine site because it is hot there, but it seems to do well. The vineyard itself was planted in 2006. For the last few years, it’s been certified organic CCF, which I’m really happy about. Until this year, it was managed by Marcus Bokisch, who’s a great guy and a real pioneer of Spanish varieties in California. He actually brought over the budwood for this site, as well as the budwood for the Tempranillo which is at Shake Ridge Ranch. It’s a masale selection that he brought over from a field in Galicia.

With the Albariño it’s never been a really classic Galician idea of an Albariño. It’s always riper. In this case, not riper by brix and ethanol, but more fruit driven, with less acid. In its defense, I think we get a really nice texture as well as acid, there is just a kind of a sun kissed, California aspect to it. In earlier years, I was embarrassed about that. In more recent years, I have been embracing it and trying to stand behind the idea that it’s a California Wine, so it’s going to have that sun kissed aspect to it. It’s one that’s pleasure giving and without pretenses. It’s a crowd pleaser. 

I enjoy a lot of Albariños. I’ve always looked up to the wines of Raúl Pérez and followed his career. Sure, would it be fun to make wine from 200 year old vines within sight of the sea, aged under the waves, you know, that’s cool. I think at the time I started to do this I would have said I want to adhere more tightly to the European antecedent. Now I’m happy to just embrace what it is. ” – E.F.


Well hello there.