Hurst Ranch, nestled in Jamestown in the Mother Lode region, grows all its own grapes using sustainable farming techniques. Winemaker Chuck Hovey crafts Cabernet Franc, Sangiovese, and Barbera that are aged in oak for 20-22 months before resting in the ranch's cave, creating wines with depth and character.
A Mother Lode estate winery in Jamestown growing Cabernet Franc, Sangiovese, and Barbera on-site using sustainable farming and extended oak aging of 20-22 months.
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