– Eric Aafedt
Our family takes great pride in making wines of exceptional character and quality. From vineyard to bottle, the highest standards are set, in order to create a wine that overdelivers each and every time.
A long tenured employee, Eric has been a part of the Bogle family for over 28 years. Crafting approachable wines of amazing flavor, complexity and balance, Eric’s style has come to be synonymous with Bogle wines. Focusing on quality vintage after vintage, Eric’s efforts can be enjoyed with each and every glass we produce.
Over 16 years at Bogle, Dana has honed her skills and continues to strive for excellence in each vintage. With her priority for creating exceptional wines, Dana balances time tested techniques with the latest technology to produce memorable and delicious wines.
Chris started in the winemaking department over 30 years ago before moving to the vineyard. From that time in the cellar, Chris knows exactly what we are looking for from a vineyard. As the liaison between the winery and our grower partners, Chris ensures that these grapes meet demanding quality specifications and characteristics.
Our winemakers use artisanal techniques that are replicated in very few wineries of our size. From hand stirring our Chardonnay to aging our red wines in small oak barrels, we know this approach helps each wine reach its full potential.
Our family sources grapes from some of the best vineyards across the state. These grapes complement those from our estate vineyards in Clarksburg, Lodi and the Sierra Foothills. To ensure the continued quality of our wines year over year, we work throughout the season with our grower partners. A rating system has been put in place to evaluate each and every vineyard lot and provide feedback to our family of growers.
Every single block of grapes that enters our winery is vinted separately, allowing us to preserve its unique character and monitor the quality of each vineyard. It is this practice that allows us to produce consistently high-quality wines year after year that we’re proud to put our name on.
Our barrel room holds over 95,000 small, traditional oak barrels where we age every one of our red wines. Our Chardonnay is barrel fermented in new oak barrels, with the lees stirred by hand at least once a month.