The Bogle family has farmed in the Sacramento River Delta for six generations, planting their first vines in 1968 near Clarksburg. Today the family grows and sources grapes across the Clarksburg AVA and other Californian regions, and the Chardonnay draws on cooler delta and coastal-influenced sites where river breezes moderate ripening. Clarksburg's deep, fertile delta soils and long, temperate growing season suit Chardonnay aimed at balancing fruit weight with freshness. The 2023 vintage was notably cool and late across California, allowing slow, even ripening and the retention of natural acidity, giving citrus and orchard-fruit character with measured richness rather than overt tropical ripeness.

The wine is made in a split style, with roughly half fermented in stainless steel to preserve bright citrus and apple fruit and the other half barrel-fermented to add texture, breadth and gentle oak-derived spice. Barrel-fermented portions rest on lees to build weight and a subtly toasty, brioche-like character, while the tank-fermented fraction keeps the palate fresh. The two components are blended before bottling to achieve balance between fruit, oak and acidity. Malolactic conversion is managed to retain freshness. The result is a rounded but crisp Chardonnay finishing with mineral drive and light toast.