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.
This Rhone varietal is dusty rose in color with notes of candied cherry, rhubarb, cedar, and cinnamon stick on the nose. The palate showcases flavors of cranberry, clove, toasted marshmallows, and a hint of vanilla that carries through on an acid-driven finish. This light-bodied, easy drinking wine is fermented in small lots, punched-down by hand up to three times daily, and barrel-aged for 18 months in 50% new French oak. Bottled June 2017.
The grapes for this wine are grown on Jorian Hill Vineyard, located in the Ballard Canyon AVA of Santa Barbara County. This vineyard is known for growing premium Rhone varietals, using meticulous farming techniques from France's Rhone Valley. Our Syrah is fermented in small lots, punched-down by hand up to three times daily, and aged in French oak barrels for 18 months using 20% new French oak. Bottled June 2017.
The grapes for this wine are sourced from Stallion Vineyard located in the Happy Canyon of Santa Barbara AVA, a sub-appellation of the Santa Ynez Valley AVA. This Bordeaux blend is dark purple in color with notes of green pepper, vanilla bean, violet, and dark blackberry on the nose. On the palate, it is juicy and lush with nuances of blackberry mixed with a hint of crushed red pepper.
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.
As a tribute to our new tasting room in downtown San Diego's Little Italy neighborhood, this is our first wine made from fruit grown on a vineyard in San Diego County; Emerald Creek Vineyards. Dark crimson in color, this South Coast Cabernet Franc exudes plum, fig, dark chocolate, cola, and tobacco on the nose. The palate showcases notes of pomegranate, plum skins, goji berry, and dried cranberry that carry through on a soft, smooth finish.
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.
Dark fuchsia in color, the nose holds aromas of blackberries, blueberries, vanilla bean and light brown sugar entwined with deep earthy notes of cedar and dried sage. The palate is filled with mouth-coating textures of dried red fruits, tart blueberry, cloves and fresh sage.
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.