Indian Rock Vineyards was established with the simple belief that great wine can only be made from great fruit. For this reason, all of our wine is made exclusively from grapes farmed on our Estate. Our unique property gives us the ability to match the many varieties we grow to the appropriate conditions of soil, climate and exposure, collectively known as “Terroir”. This ensures that each wine achieves it’s greatest potential, and that the wines together express a family character; “a sense of place”. At over 2000 ft of elevation, our climate enjoys both warm days and cool nights and our natural springs provide our vines with fresh artesian water throughout the year.
“From our Estate to your glass, without compromise…..”
We welcome you to enjoy our wines as you journey through our vineyards and take in the splendor of the views and peaceful surroundings.
Every vintage, while tasting through the different lots of wine in the cellar, we discover certain wines or barrels that exhibit exceptional character. These wines show themselves to be richer, more complex and more deeply flavored than their siblings. Starting in 2004, we decided to keep these lots separate and use them to blend up a special wine that is both drinkable now and that has the ability to develop during extended bottle aging. These wines constitute our “Rock” program.
Our newest release of Red Rock is a unique blend of three of the most coveted Bordeaux varieties: Cabernet Sauvignon, Merlot and Cabernet Franc. It’s a great combination of European finesse and Californian muscle, and showcases the terroir of our Estate vineyard. Complex aromas of ripe cherry, black olive, loam, mineral and toasty oak lead to a rich and round mouth-feel. This delicious wine is soft enough to enjoy now with braised lamb shanks, duck with mushrooms, porcini herb-crusted lamb or a grilled rib-eye, and has the structure to age for 4-6 years.
The extraordinarily long and cool growing season of 2011 proved to be a boon for certain varietals, especially our Reserve Chardonnay. Like its predecessors, this wine was barrel fermented with indigenous yeast in 80% new French Oak, and aged on the lees for over 8 months with no malo-lactic fermentation. It has remarkably intense and refined fruit concentration, with lemon drop, Crenshaw melon, gardenia and golden delicious apple aromas, and lots of toasty oak. On the palate, the wine delivers rich and complex flavors of citrus and stone fruit and an intensely broad smooth and mouth-feel. We only made five barrels of this wine! Enjoy it seared sea scallops, grilled veal chops with mushrooms and Sea Bass with fennel puree.
