The scene is familiar in every California wine region, and encourages the idea that Bogle Vineyards is a small, artisan-style winery that grows its own grapes and makes its own wine on the premises.
The Bogle family built and expanded these facilities during the first few decades of operations, but as the brand prospered and grew, they began to outsource winemaking to custom crush outfits in places including Monterey and Sonoma counties.
The children of Chris Bogle and his wife, Patty, are now the third-generation to make wine in Clarksburg.
Wine production is the responsibility of Eric Aafedt, director of winemaking, who has been with Bogle since 1994 after he graduated from Cal Poly San Luis Obispo with a degree in chemistry.
While ramping up production from year to year, Aafedt and his team have maintained high quality in their wines by sourcing grapes from the best vineyards that Bogle's average price point of $10 can justify, and then making the wine as if it were going to sell for twice as much.
Very unusual for a winery of this size, Bogle barrel ferments 50% of its Chardonnay in small new American oak barrels and hand stirs the lees monthly to create a rich texture similar to that of wines at twice the price.
Bogle's lineup includes Chardonnay, Sauvignon Blanc, Pinot Noir, Cabernet Sauvignon, Merlot, old-vine Zinfandel, Petite Sirah, Essential Red (blend), a Port-style dessert wine and two wines under the Phantom brand--a red blend and a Chardonnay.
"We are featuring our Petite Sirah as the wine has been a staple of Bogle for the last 50 years," said Jody Bogle.
At harvest time, a portion of the Clarksburg Sauvignon Blanc and Chardonnay grapes are hand picked, and the rest of Bogle's supply is machine harvested at night to keep the grapes cool.
After the 2017 harvest was completed and before the 2018 crush began, the Bogle family received some well-deserved recognition from the California wine community.
It seems that the cat is out of the bag regarding the Bogle family's success and their many contributions to the wine industry.
Byfield was also denied at the start of the second half by a fine save and again Bogle was beaten to a long ball as the keeper again raced to the edge of the area to clear.
Byfield netted his second and Solihulls fourth on the hour mark, and this time Bogle turned provider as he found Byfield in the area and despite being tightly marked he twisted clear and scored.
Solihull immediately threw on all three substitutes to give the bench some time on the pitch but Solihull's pressure still continued with Owen Story and Bogle again going close.