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.
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?
Bourbon and wine are two inherently different concoctions but of the same artisanal, American origin. And from the emerald rows that stretch across Lake Country, we've created something that is true to who we are and we are extremely excited to share it with you. Now, the grain and grape are converging in a winemaking practice taking wine cellars by storm — Bourbon barrel-aged wine.
When you drink a good glass of wine, what do you taste? Do you simply taste the sweet and bitter flavors of wine?