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.

Wines

Sauvignon Blanc ‘Coquelicot Vineyard’

Varietal: Sauvignon Blanc

Color: White

Farming Practice: Organic

Certified Organic. 100% Sauvignon Blanc. Sourced from 20-year-old vines on Ballard gravelly fine sandy loam (The Ballard series consist of deep, well drained soils that formed in alluvial material from sedimentary rocks). The grapes were foot tread and soaked on skins for 24 hours before being whole bunch pressed. The juice was barreled down to neutral French oak barrels and fermented with native yeasts. Aged sur lie for 8 months in the same barrels they fermented in. Bottled unfined and unfiltered. Approx annual production: 97-105 cs.

Press