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The "Highlands" Chardonnay is sourced from several of our favorite vineyards in the esteemed Sta. Rita Hills AVA. The wine was barrel-fermented and barrel-aged for 15 months, using 20% new French oak, prior to bottling in summer 2017. ML fermentation was inhibited, yielding a rich, yet crisp Chardonnay.
Planted in 2012, our 50-acre vineyard is located in Gypsy Canyon along the Hwy 246 corridor and sits on a gentle, Southeast-facing slope with mostly sandy soils. Extremely low yields from this harvest afforded us limited, but high-quality fruit to craft this wine. Made from Clones 17 and 37, this wine was barrel-fermented and barrel-aged in a combination of new and neutral French oak for 14 months and bottled in January 2018.
Established in 1986, Huber Vineyard is one of the oldest vineyards in Sta. Rita Hills appellation. Proprietors Norm and Troudl Huber planted Pinot Noir and Chardonnay vines in 1987 and have remained passionate and meticulous caretakers of their vineyard. Located in the heart of the Sta. Rita Hills, the vineyard benefits from the appellation's cool climate, ocean breezes, coastal fog, and incredible soils. This Chardonnay is fermented in small lots, barrel-aged for 16 months in 50% new French oak and bottled in January 2018
Vanilla and crème brulee followed by fresh lemon, dried lavender, and pineapples. Lemons and vanilla beans start out on the palate with acidity and candied flavors swirling together. A touch of cream is cut by the tart green apple and dances with lively minerality. Salty notes back up the flavors of baked pears and pie crust. Finishes clean with lingering toasty qualities.
Light straw yellow color with nice clarity. Pleasantly herbaceous – rosemary, coriander. Lime peel, wet clay, white peaches, lemon curd, mandarin orange, pie crust. Tart acid jumps out front. Fresh lemons, sea salt, guava, lemon jolly ranchers – tart. Green apples. Background flavors of toasty brioche or sourdough bread. Acid is tart and carries through from start to finish. Vibrant minerality combined with acidity makes for a lively wine with hints of richness on the finish.
Established in 1986, Huber Vineyard is one of the oldest vineyards in the Sta. Rita Hills appellation. Proprietors Norm and Troudl Huber planted Pinot Noir and Chardonnay vines in 1987 and have remained passionate and meticulous caretakers of their vineyard. Located in the heart of the Sta. Rita Hills, the vineyard benefits from the appellation's cool climate, ocean breezes, coastal fog, and incredible soils. This Pinot Noir is fermented in small lots, barrel-aged for 16 months in 50% new French oak and was bottled in April 2017.
Ripe raspberries, cinnamon, wet earth, Asian tea, flint, mulling spices. On the palate, sweet red fruits with pomegranate, caramelized mushrooms, brown sugar, anise, Chinese 5 spice, fresh ground coffee. Mouth coating tannins provide luxurious mouth-feel start to finish. Finishes with warm, comforting earthy tones.
Beautiful floral aromatics blend with light red fruits and savory, earthy tones. Fresh strawberries, leather, wet forest floor, mushroom, tart cherries. Slightly dark and brooding with light red fruit to lift it up. On the palate, black plums and tart strawberries are tempered with slightly dusty tannins, toasted wood, hints of eucalyptus. Spice and savory qualities – almost gamey like roasted venison or duck. Tart red cherries carry through with the bright acid. Finishes with raspberries and spiced chai tea.
Light Strawberry red in color. Perfumed nose gives off savory and earthy flavors of fresh mushrooms, damp soil, and clove backed up with light red fruits of raspberry and red cherries. Light in body, this wine is layered with nuanced flavors of tart cherries, black tea, and cloves. The light red fruit flavors linger before finishing with notes of soy sauce and rosemary.
Fiddlestix Vineyard was planted in 1998 by Kathy Joseph, "Head Fiddle," at Fiddlehead Cellars. Located in the heart of the Sta. Rita Hills AVA in Santa Barbara County, Fiddlestix Vineyard is planted to 80 acres of Pinot Noir, which benefits from morning fog, mild sunny days, and cool ocean breezes. This wine is a combination of Dijon clones 667, 777, 115, and Pommard 4. It was fermented in small lots, barrel-aged in 50 percent new French oak for 15 months, racked once, and bottled in April 2017.