Take a stroll through our land — more like a hike, really —  and miles of rolling hills and pristine vineyards greet you in every direction. There’s a reason the hilltops seem to wave back, brushed side to side in the breeze.

Hint: it’s not that third glass of Cabernet.

It’s no secret that Clay Shannon is a farmer first. His love of protecting mother earth and cultivating the land is infectious, and drives everything we do here at Shannon Ridge. His methods are no mystery; the key to our success is the Ovis Cycle. It’s all about the sheep.

Shannon Ridge Vineyard in foreground with Clear Lake and Mountain in Background California is filled with beautiful and unique wine-growing regions, but none quite as exciting as the High Valley AVA. It sits at over 1,600 to 3,000 feet above sea level with a ring of mountains surrounding a volcanic valley. Back in the 1870s, High Valley created a name for itself as one of California’s largest wine producing regions before Prohibition. When viticulture came to a standstill during Prohibition, the valley was reworked for crops such as walnuts and prunes. Now, High Valley is home to some of the most intriguing winemaking in California. But what exactly makes it one of the most unique growing regions?