Lady of the Sunshine
California native Gina Hildebrand established Lady of the Sunshine in 2017. Gina grew up on her family’s eighty-six acre Biodynamic certified farm, named Narrow Gate Vineyards, located in the Sierra Foothills of Northern California. With the influence of home, Gina was drawn to biodynamic farming and making terroir driven wines. After obtaining her degree in Wine and Viticulture and spending several years working with
different winemakers who focused on responsible farming in France, New Zealand, Oregon, and the Napa Valley, Gina now calls the Central Coast of California her home, where she’s proud to source, farm, and create California wine.
Lady of the Sunshine wines focus on organic and biodynamic farming. Her wines are a playful expression on California sites that are serious about farming, and are made with wild yeast, neutral oak, and are not fined or filtered. The foundation of Lady of the Sunshine starts in the vineyard, based on the mantra, “Know your farmer”. Gina currently makes Sauvignon Blanc from the Coquelicot Vineyard, an organic vineyard in the San Ynez Valley, and Pinot Noir from the Lindsley Vineyard, an organic vineyard in the Santa Cruz Mountains. In the winter of 2018, Gina started farming (full-time), the six and a half acre, Chene Vineyard, in Edna Valley, that sits four miles from the Pacific Ocean. She is currently farming and transitioning the vineyard to biodynamics and pursuing a Demeter certification status.
Rosé Edna Valley
Varietal: Pinot Noir, Sauvignon Blanc
Farming Practice: Biodynamic and Organic
Organic/Biodynamic. 80% Pinot Noir, 20% Sauvignon Blanc. This wine is a blend of Pinot Noir from the Demeter-certified biodynamic Chêne Vineyard Gina farms and Sauvignon Blanc from the neighboring Oliver’s Vineyard, both in Edna Valley. Both grapes were foot-stomped and soaked on skins for 24 hours before being whole bunch pressed. The juice was fermented separately with native yeast in neutral oak barrels, then aged on lees for eight months before its first racking to blend before bottling. Unfined/unfiltered, with minimal SO2.
Sauvignon Blanc ‘Stolpman Vineyard’ Santa Ynez Valley
Varietal: Sauvignon Blanc
Farming Practice: Organic
Organic. 100% Sauvignon. First release of Stolpman Sauvignon Blanc! Located in Ballard Canyon, the vines are own rooted and farmed organically. Foot tread and given 24 hours on the skins before being whole bunch pressed into neutral barrels. Native yeast fermentation in neutral barrels then aged for 8 months on the lees. Bottled unfined and unfiltered. 264 cs produced.
Sauvignon Blanc/Chardonnay ‘Chevey’ Edna Valley
Varietal: Sauvignon Blanc and Chardonnay
Farming Practice: Organic
Organic. 60% Sauvignon Blanc and 40% Chardonnay. A collaborative effort in practicing organic farming at Oliver’s Vineyard in Edna Valley, owned by Talley Vineyards. This block was planted in 1991 and is located on the southwest side of the valley, four miles from the coast on a mix of sandy clay loam soils. This playful blend is inspired by the traditional blends of the Cheverny region. The two varietals were harvested on the same day and foot tread and soaked on skins overnight before being whole bunch pressed separately. The juice was fermented with native yeast in neutral french oak barrels and aged on lees for 8 months with partial malo before its first racking to blend before bottling, unfined and unfiltered. Think lime zest, tangerine marmalade, & orchard bloom with a briny kick. 192 cases made