From the misty peaks of India grew a passion for carefully tending to nature’s beauty.
Now settled in Sonoma’s mirroring mountains, the Saigal family envisioned their craft vineyard - Phire Blue Rosewood Vineyard.
Favourite Place
To visit Anderson Valley is to leave the world of traffic and convenience stores behind and embrace rich, pastoral countryside.
The Anderson Valley is a relatively isolated, small, and narrow valley. Bordered on three sides by mountains and only 18 miles from the Pacific Ocean, the valley opens on its northern end to the Pacific coast via the Navarro River Canyon. This unique topography allows fog to roll into the valley in the morning and cooling breezes to enter in the afternoon. A gradient is thereby created, with the northern ocean end, referred to by locals as “down-valley,” receiving more rain and fog and thus cooler, and the southern inland portion, or “upper-valley,” being typically 8-10°F warmer.
The valley’s vineyards and wineries are clustered along the fringes of Highway 128, which bisects the valley, with many of them located down-valley. Along the highway, vineyards begin at the town of Boonville, continue north through Philo, and end in the tiniest hamlet of the three, Navarro, with a population of only 67. As it continues north, Highway 128 winds through towering redwood forests, eventually reaching the town of Mendocino and the Pacific Ocean.
Wine Essentials
We make wine with a thought of our customers, therefore the team...
Pressing is the act of applying pressure to grapes or pomace in order to separate juice or wine from grapes and grape skins. Pressing is not always a necessary act in winemaking; if grapes are crushed there is a considerable amount of juice immediately liberated (called free-run juice) that can be used for vinification. Typically this free-run juice is of a higher quality than the press juice.
Our Wines
We make wine with a thought of our customers, therefore the team...
Pressing is the act of applying pressure to grapes or pomace in order to separate juice or wine from grapes and grape skins. Pressing is not always a necessary act in winemaking; if grapes are crushed there is a considerable amount of juice immediately liberated (called free-run juice) that can be used for vinification. Typically this free-run juice is of a higher quality than the press juice.