EXPERIMENT WILDLY

We have built our wine program so you can have fun and not go to the poorhouse as a result of it. (Or, if you want to spend a lot, we can help.) We have a very wide range of reds and whites and sparkling wines and, yes, Rosé from virtually every major wine-making region. You can buy them by the glass or by the bottle or you can bring your own. We want you here and happy.
Some Whites: Our best seller is Chardonnay, no surprise; but Pinot Grigio and Sauvignon Blanc are also big. But, have you tried a fresh Albarino from Spain or a Picpoul de Pinet, the favorite quaffing white of Province? They are fabulous, and not expensive.

We like Pinot Gris from California and Washington and absolutely love Riesling, new world and old. Try a Sauvignon Blanc from the Marlborough Region of New Zealand and see if you aren't reminded of a bite of fresh grapefruit. Yum!
Reds: There is a treasure-house of Cabernet Sauvignon on the list from California, France, Australia, Washington, Chile and Argentina. We have some incredible bargains under $30 and a few treasures for over $1,000 per bottle. Take your pick! We love Pinot Noir and there are a number of nice choices from California, the Willamette Valley and from France. There are a number of lovely Italian reds, Australian Shiraz, Rhone, Petit Syrah, Zinfandel and Merlots. Lovers of red wine could spend much of a lifetime tasting their way through this incredible cellar.
Check out our Wine List to view our selection.

WINE TIPS

There is an old saying in the wine field: red wine with red meat, white wine with fish and fowl. We like a new saying more: whatever wine you like with whatever food you are eating. Try Pinot Noir with tuna or good Riesling with spicy food.
Experiment...be bold!

RESERVE WINES

We have some of the greatest wines in the world our cellar, carefully aged and ready to decant and drink. Great vintages of first growth Bordeaux like Chateau Margaux and Chateau Mouton Rothschild and the best years of some of the greatest Cabernets ever made in California.


Bogle Vineyards

bogle vinyards

Although the Bogle family has been farming since the mid-1800's, it was not until 1969 that the father and son team of Warren and Chris Bogle planted their first 20 acres of wine grapes in Clarksburg, California. In this small farming community nestled along the Sacramento River, the Bogle family's years of hard work have developed into an impressive grape growing operation, as well as a nationally acclaimed winery.

Today Bogle Vineyards farms over 1,200 acres of wine grapes in the Delta region. While the winery was established ten years after the first grapes were planted, its success has grown tremendously along with the vineyards.

The success of Bogle over the years is firmly rooted in one thing: the day-to-day involvement of the Bogle family in the hands-on effort to produce and promote quality wines. Patty Bogle became involved in the early years of the vineyards with her late husband Chris, when they planted fields together in the early 1970's.

Patty took over operation of the winery in 1989 and has directed production to new and exciting heights. Patty's daughter Jody also contributes to the family business in customer relations, as well as the wine club and international sales. Patty's son Warren, named after the founder of Bogle Vineyards, is the sixth generation of the Bogle family to farm this fertile Delta region. Like his grandfather and father, Warren understands that in order to produce quality wines, you must first produce quality grapes. This tradition of respect for the land and the vines is crucial to the success of Bogle wines.

California Appellation Program

The production of Bogle wine is influenced by this family tradition as well as the ever-changing trends in the wine industry. Since 1992, Bogle Winery has participated in the California Appellation Program. In this program, winemakers source fruit from some of the best vineyards in the state and blend them with Bogle's Estate Vineyards in Clarksburg, thus assuring that the wines benefit from many of the incredible grape growing regions of California. Each and every Bogle wine created is a unique and exciting blend with true varietal character and an approachable style. With their deep commitment to quality, the Bogle family wouldn't have it any other way.

Since 1992, Bogle Winery has participated in the California Appellation Program. In this program, winemakers source fruit from some of the best vineyards in the state and blend them with Bogle's Estate Vineyards in Clarksburg, thus assuring that the wines benefit from many of the incredible grape growing regions of California. Each and every Bogle wine created is a unique and exciting blend with true varietal character and an approachable style. With their deep commitment to quality, the Bogle family would not have it any other way.



The History of The Bogle Label

There is a story everywhere, and there is indeed a story behind the foil pheasant icon now perched subtly atop Bogle's labels. When Warren Bogle and his son Chris first decided to bottle the family's wine, they wanted a label that artistically depicted the unique river region where the vines were planted.

Living on Bogle's River Ranch was a multi-talented artist named Paul Lorenzi. Warren and Chris asked Paul to create a sketch of the vines. Sitting down one evening, with his glass of wine in hand, Paul began his sketch, when suddenly a gorgeous male ring necked pheasant came into view and settled among the vines. Paul captured the bird as he gracefully arced over the vines. Thus the label with the bird was born.

Merritt Island, where Bogle is located, has always been a heaven for amazing wildlife. The ring-necked pheasant, though elusive to the quest, is a common resident on the island. I retrospect, the pheasant is a very appropriate symbol for Bogle, and staff and family alike hold the pheasant in high regard.

Over the years, the single solitary bird from the original label became a pair of birds, the colorful male and the more subtle female. The bird evolved, from large, colorful artistic renditions, to emblematic outlines, to the noble gold-foiled logo that you see today.

BOGLE VINEYARDS
Bogle Tasting Room Address
37783 County Road 144
Clarksburg, CA 95612

Tasting Room Hours
Monday - Friday 10am - 5pm
Saturday & Sunday 11am - 5pm

Main Winery: 916-744-1139
info@boglewinery.com
boglewinery.com/


WINE PAIRING

Here's what we believe: you're the boss. You get to drink what you like with what you are eating now. That's our rule. But, if you want some guidance, here are some suggestions.

First, we like to match cuisines with wine from the same country or region. We prefer Italian wines with Italian dishes. Try a nice Pinot Grigio with seafood pasta or shrimp scampi. Have a Barolo or Sangiovese or a Super Tuscan with lasagna or rigatoni. Have a Chateauneuf du Pape or a Cotes du Rhone with our Cassoulet. We will take a great American Chardonnay any day with a Maine lobster dish.
White wine with seafood is not a dumb rule if you apply it with flexibility. Try a Picpoul de Pinet with our fried oysters; a tart, fruity Sauvignon Blanc with Calamari. Experiment by having an Albarino or a fabulous German Riesling with crab cakes or steamed mussels. And, by all means, have a Rosé a wine of simple, bounteous pleasure that goes well with almost anything.

Reds can overwhelm some dishes, but can stand up to bold flavors that might destroy the delicacy of a beautiful white wine. Reds work with most of our sandwiches; try a Zinfandel (a big favorite!) or Shiraz or a simple Corbieres. Try one of our lovely Pinot Noirs with roast chicken, pork loin, lamb, or by all means, a Salmon dish. Select one of our big Cabernets or a Cote Roti or a Cotes du Rhone with one of our steaks. Experiment, be bold. Try something new like the Á Turriga from Sardinia. This is an absolutely magnificent wine with extraordinary depth and power. It's a revelation and a bargain at the price. Or try a Molly Dooker Shiraz and see why people wait in line for allocations or a Guigal Chateauneuf du Pape and understand the sophistication of a wine that has been perfected over hundreds of years.
In France and in most wine-growing regions around the world a meal starts with sparkling wine as an aperitif. It is such a civilized custom. Try it. A beautiful sparkling lifts the spirits and piques the appetite. Try it unadorned or add a touch of raspberry or peach liqueur and let this delightful treat take you through the appetizers, most of which will be complimented quite nicely by this wine.
Some of the world's greatest creations are dessert wines, like Port or Sauternes, and they cause the hearts of wine aficionados to race with anticipation. Try them by themselves as dessert, with a cheese plate or with any number of simple desserts. You should not allow yourself to leave this earth without having tried both Port and Sauternes with great bleu cheese.
So much wine, so little time.