Long known for big red wines, Lodi is a fertile winegrower’s paradise 100 miles east of San Francisco, near Sacramento. Its vineyards produce a bounty of wine grapes.
But Lodi is changing, as a burgeoning movement is afoot to produce wines of both substance and style. Vintners embrace Lodi’s vigor, pursuing varieties once never associated with California, let alone here.
Originally, Lodi grew Tokay table grapes. Then came Zinfandel—some of those vineyards date back to the late 1880s. Many winemakers and grape growers working in Lodi today can trace their family ties here up to five generations.
The area now has almost 100,000 acres devoted to wine grapes.—Virginie Boone