2019 Sauvignon Blanc, Santa Barbara County
This is a crisp, bright, refreshing Sauvignon Blanc from Curtis Vineyard in Santa Barbara County right up Foxen Canyon Road. These grapes come from very old vines and create wines with beautiful flavors and vibrant, fresh, natural acidity. This wine was fermented cool in neutral French Oak and then aged for 5 months prior to being bottled. It is pale yellow with fresh gooseberry, passion fruit and a hint of fresh cut grass. 112 cases produced
$27/btl. Wine Club: $21.60
Chardonnay can show the Winemaker’s thumbprint and we like ours to be complex but not heavy and buttery. This Chardonnay comes from the coolest AVA of Santa Barbara, the Santa Rita Hills. It is grown in very sandy soils on the western end of the appellation and is 100% barrel fermented in French Oak for mouthfeel and richness. The cool climate provides beautiful natural acidity with fresh green apple, pear and minerality. It is pale yellow in color and will pair well with fresh seafood and local greens, or spicy food. 85 cases produced
$25/btl. Wine Club: $20/btl.
2013 Pinot Noir, Santa Barbara County
Pinot Noir is one of the most noble varietals in the world with the longest history in Burgundy. Santa Barbara is the perfect climate for Pinot Noir and ours is elegant and feminine with beautiful red currant, spice box, cherry and earth. This wine was aged in 100% French Oak for 11 months and came from the cool, foggy, windswept areas of the Santa Rita Hills and Santa Maria Valley.
106 cases produced
$27/btl; $22.95 ~3×3 Club; $21.60 ~3×6 Club
2012 Bin 805 Red Blend, Santa Barbara County
This red Rhone varietal blend came from the Ballard Canyon area in Santa Barbara County. The Ballard Canyon is garnering a significant amount of praise for producing some of the best Rhone varieties in Santa Barbara County. It is a blend of 43% Grenache, 29% Counoise, 14% Syrah and 14% Mourvedre. It was aged in large format, 500L French oak puncheons for twenty months prior to being blended and bottled. This is a fun, drinkable blend similar to those of Chateauneuf du Pape and other Southern Rhone varietal blends. The Grenache and Counoise lend fresh red fruit such as cherry and raspberry while the Syrah adds dark fruit and structure and the Mourvedre follows with spice.
138 cases produced
$26/btl; $22.10 ~3×3 Club; $20.80 ~3×6 Club
2016 Syrah, Santa Barbara County
This Syrah is sourced from two incredible vineyards in Santa Barbara County, Tierra Alta and Thompson. Tierra Alta is in the Ballard Canyon area and is known for producing intense Syrah with chocolate, pepper, blue fruits and amazing structure and length. Thompson vineyard is located up Alisos Canyon in Los Alamos and is slightly cooler than Ballard canyon and produced a slightly more delicate Syrah with floral notes, blueberry, blackberry and white pepper. 48 cases produced
$36/btl. $22.95 Wine Club: $21.60 btl.
2014 Mormann Vineyard Chardonnay
This Chardonnay comes from the coolest AVA in Santa Barbara County, the Santa Rita Hills. The vines are grown in beach sand that has very little nutrients but good drainage. They struggle to produce in this cool wind swept area but produce wines with beautiful natural acidity and bright fruit flavors. It is 100% barrel fermented and aged in older French Oak for 10 months for added richness and complexity while still demonstrating the bright verve of the Sta. Rita Hills.
92 cases produced
$32/btl. $27.20 Wine Club: $25.60
2014 Buona Terra Vineyard Pinot Noir
This Pinot Noir is also from the Sta. Rita Hills. This vineyard is located off of Sweeney Canyon Road and has a southern exposure. The vineyard was planted in 2008 and is very sandy and very cool. These are some of the highest quality of Pinot grapes produced in the area and create a very elegant, feminine style of Pinot Noir. It is fermented with 20% whole-cluster and aged in 100% French oak for over 16 months. 96 cases produced
$48/btl. $40.80 Wine Club: $38.40 btl.
2016 Grenache, Los Olivos District
This Grenache came from the Fox Family Vineyard in the Los Olivos District of Santa Barbara County. The 362 Clone is grown on rocky soils and thinned back to one cluster per shoot so only the best fruit is harvested for this wine. It was fermented in a small 1-ton fermentor with 10% whole-clusters, 10% Syrah and 50% whole-berry. It was punched down by hand one to three times per day, basket pressed and aged in an older French oak 500L puncheon for almost two years prior to being bottled. You will find interesting dark fruit, Bing cherry and milk chocolate with soft integrated tannins and good acidity. 63 cases produced
$36/btl. $30.60 Wine Club: $28.80