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Ted Littorai's exceptional winery rightly deserves the plaudits it receives as being perhaps the most Burgundian of Sonoma's makers.  Which is not surprising, as Ted studied enology at the University of Dijon, graduating more than 30 years ago, and after worked at some of Burgundy's most esteemed producers such as Domaines Dujac, Roumier and Roulot.

An incredible thoughtful man, Lemon's wines are from a number of vineyards throughout Sonoma - some estate, and some that he leases, and several that he purchases fruit from.  Clonal selections are important, low-yields likewise.  All of his fruit is de-stemmed, and sorted twice.

Winemaking varies considerably from site-to-site, vintage-to-vintage, but is traditional, and around one-third or slightly higher of new oak is employed each year.  The wines are bottled after around 18 months.    

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