1370 E. Turner Rd.
Lodi, California 95240
Tasting Hours: Thur.-Mon., 11am – 5pm
McCay Cellars wines are handcrafted from start to finish. Owner/winemaker Michael McCay is bullish about his contention that Lodi has California’s best climate for producing wine grapes. The Mokelumne River AVA’s sandy loam soil, along with the Delta’s cool breezes, provide a perfect and unique environment for maturing fully ripened yet well balanced grapes; when managed correctly, producing wines of moderate alcohol and ample natural acidity. Respectful of this advantageous terroir, McCay Cellars produces small case lots (typically less than 200 cases per each), largely native yeast fermented, and aged in French oak barrels. .
Say Mr. McCay: My goal is simple… to make a Zinfandel with a sense of the true character of vineyards. Lodi’s heat during summer days and evenings that are cooled off at an average of 57 degrees make this very easy. This is why my winemaking approach is strictly “hands on/hands off” — hands on in the vineyard and hands off in the winery. I look for the unique flavor profile in each planting. Native fermentation and minimalist handling gives us the best chance of capturing each vineyard’s terroir.
McCay Cellars currently produces seven different single-vineyard Zinfandels; plus a delicate, refined Grenache (which McCay believes could be Lodi’s “Pinot Noir”); a meaty, scrubby yet plush Carignan (from a vineyard originally planted in 1909); a dry, zingy, contemporary style white wine blend; and the freshest dry rosé this side of Provence.