The wine is a blend of grapes from farmers in several areas, including Sonoma, Contra Costa, and Clarksburg, with whom Michael has built trusting relationships over more than 20 years.
It is a blend of unique varieties, including Teroldego, native to northeastern Italy, and fermented with natural yeast.
It has an elegant style that can be paired with a wide range of meals.
Michael calls this wine a "bistro wine."
Michael Dash studied at UC Davis and trained at famous California wineries such as Far Niente and Schramsberg. He then gained experience in the laboratories of Cloudy Bay and Ch. Lafite Rothschild. After returning to Japan, he had an illustrious career as assistant winemaker to master winemaker Paul Draper at The Ridge.
Meanwhile, his wife Anne studied at the University of Bordeaux and learned traditional winemaking at Château La Dominique.
They met, got married and started their own winery in California.
The grapes are just the right level of ripeness, not overripe.
In order to minimize the barrel flavor, the sake is brewed in small batches using traditional methods such as using large barrels.
Fermentation is done using wild yeast, with little or no filtration or skimming.
Their Zinfandel is not powerful, but rather has an elegant style that matches well with food.
The monkey and fish on the label represent two people who grew up in different cultures working together.
In 2018, Rene Calderon, a junior of Michael's from his alma mater, became winemaker.
(Working at Dashe Cellars since 2013)