Dating back to 1880, the 100-acre Blue Rock estate tells the story of how European winemaking came to Sonoma County’s Alexander Valley. Italian immigrants brought with them olive trees, vine cuttings, and knowledge of grape growing. The region’s undulating golden hills and idyllic vistas even look reminiscent of Tuscany itself.
Blue Rock Winery was first settled by Italians who worked at the Italian-Swiss Colony winery just down the road. The original stone house was once Villa Maria winery, which closed its doors during the Prohibition Era. Acquired by Kenny and Cheryl Kahn in 1987, the Estate maintains much of its old world character. It even maintains its original olive trees that are now over 140 years old.
Adding onto the property, Cheryl and Kenny imported additional olive tree cuttings from Luca, Italy
where some of the world’s best oil is produced. You’ll also discover organic vegetable gardens, a
130-year-old bocce ball court, and surrounding hillsides that offer incredible vistas. The hills are
also inhabited by wild turkeys, feral pigs, and abundant wildlife.
On a trip to his local farmer’s market, Kenny once realized how farming techniques impact taste. He purchased a bunch of mixed greens at the market from a small producer and noticed they were far more delicious than those sold at any major grocery store. After that discovery, it was as if the soil spoke to him and he resolved to treat the soil on the Blue Rock Estate with the same care by embracing sustainable practices and producing his own compost on site. Growing up on a farm in Tennessee, Kenny was already familiar with the negative impact of chemicals and he resolved to farm Blue Rock sustainably.
An evolving process, sustainability acknowledges the need to continually fine tune production methods in order to best preserve the land. Blue Rock truly values the symbiotic relationship that can be had between man and nature: the better we keep the earth, the better wines we can produce. The team constantly evaluates, then reevaluates, how to farm in order to have the least significant carbon impact. For example, Blue Rock recently invested in a barrel steam cleaning system that uses 97 percent less water than traditional cleaning methods. Further, every drop of water used in the winery gets recycled into irrigation water for the vines.
We respect the soil knowing that the vineyard is the foundation of our legacy. We pursue a sensitive, low-input cultivation policy that is reliant upon compost and natural amendments rather than chemical fertilizers. Every farming practice is tempered by the specific requirements of Blue Rock’s varied microclimates and the knowledge that comes from a historical relationship with every vine.
The estate winemaking traditions of Blue Rock are perhaps best summed up with the French term, terroir, which acknowledges the environmental factors that make the vineyard site unique including soil, weather, appellation, and to that effect, the human element as well.
Running an estate vineyard offers more control over the winemaking process, which yields handcrafted wines of distinction and soul that also give a sense of place. The name Blue Rock originates from the local soil studded with blue pebbles, rocks, and boulders of serpentine. The serpentine rock defines the unique flavor profile of the vineyard as it naturally yields a smaller quantity of grapes.
Traversing 46 acres, the hillside vineyard is planted to the five Bordeaux varietals: Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot, and Malbec. In 1993, an additional three acres of Syrah were planted on an extreme hillside. The cool mornings and warm days that characterize the Alexander Valley allow Blue Rock’s Bordeaux varietals to develop clarity and finesse.
Handcrafted on site, each vintage maintains its unique personality and charm without the interference of excessive oak or other winemaking techniques found in mass quantity production.
Blue Rock Winery was first settled by Italians who worked at the Italian-Swiss Colony winery just down the road. The original stone house was once Villa Maria winery, which closed its doors during the Prohibition Era. Acquired by Kenny and Cheryl Kahn in 1987, the Estate maintains much of its old world character. It even maintains its original olive trees that are now over 140 years old.
Adding onto the property, Cheryl and Kenny imported additional olive tree cuttings from Luca, Italy
where some of the world’s best oil is produced. You’ll also discover organic vegetable gardens, a
130-year-old bocce ball court, and surrounding hillsides that offer incredible vistas. The hills are
also inhabited by wild turkeys, feral pigs, and abundant wildlife.
On a trip to his local farmer’s market, Kenny once realized how farming techniques impact taste. He purchased a bunch of mixed greens at the market from a small producer and noticed they were far more delicious than those sold at any major grocery store. After that discovery, it was as if the soil spoke to him and he resolved to treat the soil on the Blue Rock Estate with the same care by embracing sustainable practices and producing his own compost on site. Growing up on a farm in Tennessee, Kenny was already familiar with the negative impact of chemicals and he resolved to farm Blue Rock sustainably.
An evolving process, sustainability acknowledges the need to continually fine tune production methods in order to best preserve the land. Blue Rock truly values the symbiotic relationship that can be had between man and nature: the better we keep the earth, the better wines we can produce. The team constantly evaluates, then reevaluates, how to farm in order to have the least significant carbon impact. For example, Blue Rock recently invested in a barrel steam cleaning system that uses 97 percent less water than traditional cleaning methods. Further, every drop of water used in the winery gets recycled into irrigation water for the vines.
We respect the soil knowing that the vineyard is the foundation of our legacy. We pursue a sensitive, low-input cultivation policy that is reliant upon compost and natural amendments rather than chemical fertilizers. Every farming practice is tempered by the specific requirements of Blue Rock’s varied microclimates and the knowledge that comes from a historical relationship with every vine.
The estate winemaking traditions of Blue Rock are perhaps best summed up with the French term, terroir, which acknowledges the environmental factors that make the vineyard site unique including soil, weather, appellation, and to that effect, the human element as well.
Running an estate vineyard offers more control over the winemaking process, which yields handcrafted wines of distinction and soul that also give a sense of place. The name Blue Rock originates from the local soil studded with blue pebbles, rocks, and boulders of serpentine. The serpentine rock defines the unique flavor profile of the vineyard as it naturally yields a smaller quantity of grapes.
Traversing 46 acres, the hillside vineyard is planted to the five Bordeaux varietals: Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot, and Malbec. In 1993, an additional three acres of Syrah were planted on an extreme hillside. The cool mornings and warm days that characterize the Alexander Valley allow Blue Rock’s Bordeaux varietals to develop clarity and finesse.
Handcrafted on site, each vintage maintains its unique personality and charm without the interference of excessive oak or other winemaking techniques found in mass quantity production.
