Due to high temperatures during the Summer months, all orders will be shipped using cold pack shippers to ensure that wines are not damaged while in transit. These shippers require a minimum of 4 bottles per shipment and we will only be able to ship orders that meet this requirement. Any orders less than 4 bottles will be held until they are safe to ship.
The grapes for this wine are sourced from four vineyards in the Santa Ynez Valley: the Grenache hails from both the Watch Hill and Camp 4 Vineyards; the Syrah is from Jorian Hill Vineyard; and the Cinsault and Carignane are from Camp 4 Vineyards. This wine is fermented in small lots and barrel-aged for 18 months in a combination of 20% new French and American oak. Bottled June 2017.
The fruit for this wine is sourced from two vineyards: the cool-climate Watch Hill Vineyard near Los Alamos, and the warmer-climate Camp 4 Vineyard in Santa Ynez Valley. Combining grapes from the varied climates results in a balanced, rich wine. This wine is fermented in small lots using 20% whole cluster fermentation, punched-down by hand up to three times daily, and then aged in 20% new French oak barrels for 18 months. Bottled June 2017.
Rich and complex, this Pinot Noir from the Sta. Rita Hills keeps you going back for more. The nose offers sweet fruit, toasted oak and hints of coffee. Raspberry preserves, black tea, and cranberries roll across the palate finishing with silky tannins and baking spices.
Light strawberry in color, but don’t let the light bodied color fool you. A wine mostly dominated by Grenache with background players of Mourvedre and Syrah, there is a lot going on in this Rhone style blend. The nose is filled with sweet aromas of cinnamon, maple syrup, and raspberries, strung together with fresh cut flowers, white and cayenne peppers. Tight and focused the entire way through, the acid and tannins streak together to bring to life the flavors of raspberries, star anise, coriander, lavender honey and fresh vanilla with notes of roasted meats and iron.
Crafted from the two best barrels of our Cabernet Sauvignon, this reserve wine was fermented in small lots, punched-down by hand daily, and barrel-aged for 20 months in a combination of American and French oak. The nose offers up sweet red fruits such as fresh raspberries, cherries and baked plums, all mingling with notes of cola, cinnamon, black pepper, and toasted oak. On the palate, black cherries and baking spices swirl with mushrooms and clove. Finishes with a rich, coating mouthfeel of round tannins and fresh acidity.