2010 Pinot Noir, Sta. Rita Hills

This wine is a blend of top sites in the Sta. Rita Hills appellation, where foggy mornings give way to windy afternoons with brilliant sunshine, perfect for Pinot Noir. This wine is composed of grapes from the dramatic, steep and windswept slopes of John Sebastiano Vineyard, with some additions from Cargasacchi, Fiddlestix, La Encantada and Zotovich. The grapes are hand harvested and sorted in the vineyard in the cold early mornings, destemmed without crushing, given a 4-7 day cold soak, carefully fermented (native yeast where possible), drained and pressed straight to barrel. After 15 months aging in barrel, without racking, the wine is painstakingly blended for complexity and balance.

Our Tasting Note: The dramatic nose combines spicy dark black cherry and red raspberry notes with vanilla, cocoa, nutmeg and hints of fresh herbs. On the palate this fairly full bodied wine is substantial but measured, combining waves of fully ripe fruit (fresh and preserved cherries (Luxardo) and sweet raspberries) with hints of chocolate and brown sugar. Fresh ripe acidity and serious but pliant tannins result in a long, velvety-textured and satisfying finish. Pair with grilled lamb or beef, mushrooms, or savory sauced pork dishes.

Download the 2010 Pinot Noir, Sta. Rita Hills tech sheet

2010 Pinot Noir, Fiddlestix Vineyard

The famed Fiddlestix vineyard performed terrifically in the tricky 2010 vintage. For the past several years, we have selected clones 113 and 115 from particularly well situated blocks in this expertly managed vineyard. The 113 gives spice and high toned red fruits, the 115 a deeper darker classic black cherry fruit with great structure. With partial whole cluster fermentation and 33% new French oak adding complexity, this wine has all the stuffing to improve for several years in bottle. Compared to the 2009 this wine is more vivacious and exuberant early on, showing lots of rich fruit flavors.

Our Tasting Note: On the nose, the wine shows classic Fiddlestix red fruits (cranberry, raspberry and candied cherry) with spice cake, a touch of cocoa and some minty herbal notes from the whole clusters. The palate is medium to full bodied, but never heavy, as classic Sta. Rita Hills black cherry, hints of cola and baking spices envelope ripe and refreshing acidity, and solid balancing tannic structure.

Download the 2010 Pinot Noir, Fiddlestix Vineyard tech sheet

2010 Pinot Noir, “Black Label”

A remarkable blend of our best barrels of 2010, this is destined to the best Pinot we have made to date. The wine is comprised of 2 barrels of Cargasacchi Santa Rita Hills clone 115, 1 of Fiddlestix clone 115 and one barrel of La Encantada clone 667. The La Encantada barrel (new Francois Freres) was so deep, concentrated and complex that we simply had to consider making a reserve level wine. Blending trials confirmed that it married perfectly with Cargasacchi, and the addition of the spicy, higher toned Fiddlestix made it even better. This is the MJM of Pinot Noir, and so it received the Black Label.

Our Tasting Note: On the nose, dark, brooding, super black cherry and hints of game from the Cargassachi, classic high register red fruits, with baking spices from the Fiddlestix, and sweet black cherry, forest floor and vanilla from La Encantada. On the palate the wine is bigger and brasher than the “SRH”, with waves of fruit, baking spices (pumpkin pie, cinnamon), and hints of perfectly integrated toast. The texture is pure, silky and full bodied, and finishes long and sappy, with lift provided by round acidity and ripe tannins. .

Download the 2010 Pinot Noir, “Black Label” tech sheet

2010 Rose of Pinot Noir, Sta. Rita Hills

Speaking of Pinot Noir, we made a tiny amount of Rose from the saignee of our fantastic 2011 Pinots. Juice is pulled from the fermenters after 24 hours of skin contact, transferred to neutral barrels and fermented to complete dryness.

Our Tasting Note: The nose features robust notes of watermelon, earthy wild strawberry, floral tones of violet and lavender, and a touch of tangerine citrus. Light and refreshing, yet substantial and complex in the mouth with fresh cherry, apple, pear, and strawberry fruits, complicated by light cola notes. The wine finishes with a burst of mouthwatering acidity and solid length.

2010 Sauvignon Blanc, Santa Ynez Valley

As with the 2009, this is s a blend of grapes from Vogelzang, Grassini and Refugio Ranch, fermented and aged on its lees in 40% barrel and 60% stainless steel tanks. 2010 was a super cool year, and so we picked a full 2 weeks later than in 2009 to obtain sufficient ripeness, while retaining dynamic energy from proper acidity.

Our Tasting Note: Aromas of pear, mango, clementine, melon, cantalope and lemon mingle with ginger, gentle herbs, wet stones and crushed seashells. On the palate, the wine is crisp and refreshing, with grapefruit, citrus, white peach, mango, fresh cut pineapple, floral notes and a sensation of liquid minerals which build with air. The wine is medium bodied, turning gently creamy on the long finish, which features a distinctive minerality and citrus-tinged acidity.

Download the 2010 Sauvignon Blanc, Santa Ynez Valley tech sheet

2010 Sauvignon Blanc, Happy Canyon of Santa Barbara

A small production, reserve level blend of our favorite barrel fermented and aged lots, this wine combines grapes roughly half and half from Vogelzang and Grassini. Barrel aging and occasional lees stirring, gives this wine heightened richness, while still representing the cool, minerally, energetic nature of this historically cool year. Only 275 Cases Produced.

Our Tasting Note: Terrific complexity on the nose with grapefruit and clementine citrus tones complemented by riper notes of pineapple. There’s a lovely saline tone (reminiscent of sea breeze) which evolves to include notes of honeycomb and vanilla custard. In the mouth, the wine is medium bodied showing plenty of melon, pear, and guava with great citrus acidity balanced by a soft, creamy finish.

Download the 2010 Sauvignon Blanc, Happy Canyon of Santa Barbara tech sheet

2009 Seven, Central Coast

This wine is a Rhone blend of Syrah, Grenache & Mourvedre. It comes from Seven spectacular vineyards and the hands of Seven people. Predominantly from Syrah, the Seventh most widely planted grape in the world, it is more than just Syrah, it represents an apogee of our goals as winemakers; we help tend the finest vineyards and hand pick the best barrels for the wine, we pour all our knowledge and labor into its elevage, and we patiently wait for two years until the wine was perfectly ready for bottling. We are extremely proud of this wine, of which we only made 425 Cases.

Our Tasting Note: The nose features an intense red and blue fruit profile of plum, blueberry, and raspberry, along with baking and Asian spices such as star anise, cinnamon, cardamom, allspice and white pepper, floral notes of lavender and jasmine and earthy notes of forest floor, iron/clay minerality, pine and creosote. In the mouth, the wine is medium to full bodied, with succulent, juicy blueberry and blackberry flavors, dark chocolate tones and savory hints of dried and fresh meats (bacon, salami with herbs and pepper). At once dense and intense, the wine is also fresh, pure, seamless and velvety as ripe, silky tannins and finely detailed acidity provide a long satisfying finish.

Download the 2009 Seven, Central Coast tech sheet

2010 Pinot Noir, Presidio Vineyard

We only put this at the end because it is a miniscule production wine (only 50 cases made), and most of it is gone already. Yields of 0.6 tons per acre (crazy we know), the wine is intense and juicy. The 2009 got a great review and 92 points from Antonio Galloni in Robert Parker’s Wine Advocate. We think the 2010 is equally as good, perhaps even a bit more lush, with sweet dark red and black cherry aromas and flavors, a well integrated dash of sweet vanilla from the 50% new oak, and a gentle note of anise and bay leaf. The wine is already starting to drink well, but will reward another 2-5 years in bottle as well.

2009 Grenache, Santa Barbara County

The beautiful clusters of Thompson Grenache were largely destemmed (about 20% was left whole cluster), then fermented in open top fermenters (a mix of pumpovers and punchdowns) and raised in a mixture of 500L puncheons and small barriques for 16 months. These puncheons were often the “ooh” barrels in the cellar (and we “sometimes” snuck some out to take home and “sample” with the wives). In 2009 we also had Grenache from the nearby Watch Hill Vineyard (we get their lovely Syrah as well), which was completely destemmed. To add complexity in the final wine, we blended the Grenache with 20% Syrah (also from Watch Hill) and 5% Mourvedre (from McGinley Vineyard) and then bottled the wine without filtration. 200 Cases Produced.

Our Tasting Note: The wine displays classic Grenache aromas of sweet red raspberry, strawberry and kirsch complemented by notes of pine, menthol, anise and gentle, fresh herbs. On the pal¬ate, the wine combines waves of expressive, high-toned red fruits, along with streaks of creosote, and leathery herbal notes in a pure, expressive, medium-bodied package. The wine’s finely textured fruits are lifted and maintained through a long finish by ripe acidity and firm, yet complex and spicy tannic structure, which will also provide for aging potential.

Download the 2009 Grenache, Santa Barbara County tech sheet

2008 MJM, California

2008 MJM is comprised of Syrah grapes from several cooler climate vineyards: Los Tres Burros in Los Alamos Valley, Shadow Canyon Vineyard in York Mountain, and Paderewski vineyard in West Paso Robles. These spectacular, ultra low-yielding vineyards produced grapes of incredible depth and intensity. Due the incredible intensity of these grapes we felt it appropriate to age them for an extended period in a significant percentage (approx. 86%) of new French oak barrels and Puncheons (coopers: Sylvain, Ermitage, Radoux, Seguin Moreau). Each lot was fermented and aged separately for 22 months before being selected for the MJM blend. The wines were then blended (including additional varietals) and aged 4 additional months before bottling without fining or filtration. 175 Cases produced.

Our Tasting Note: On the nose, the wine demonstrates its serious purpose, displaying deep and serious, yet wildly exuberant and large-scaled aromas of dark black and blue berries, complimented by fresh vanilla, cacao, cedar and other lighter, toasted wood spices and hints of raw meat and black olives. The wine is full in the mouth, delivering a torrent of fresh and dried blackberries, blueberry and kirsch, spiced with vanilla. The finish is long, creamy and substantial, lingering on the palate due to the solid but ripe tannins and round acidity.

Download the 2008 MJM tech sheet

2009 Pinot Noir, Fiddlestix Vineyard

The grapes for this wine were harvested in the early morning hours, and we personally hand-sorted the clusters in the vineyard to remove unripe or damaged clusters and leaves. The grapes were processed within two hours of harvest as follows: 70% of the fruit was destemmed without crushing and 30% of the fruit remained whole cluster. The grapes were placed in fermenters and cold soaked for 4 days before fermentation was allowed to commence with native yeasts. Fermentation lasted 14-18 days. At dryness, the free run juice was drained directly to barrel and the remaining berries were pressed in a small basket press and barreled separately. The wine was aged in French oak barrels, 33% new, for 18 months without racking and was bottled unfined and unfiltered. 175 Cases Produced.

Our Tasting Note: The nose is a fascinating combination of high-toned, ripe red fruits including cranberry and raspberry (from the clone 113), deep black cherry with cola (from the 115) and signature Fiddlestix baking spices, such as cinnamon, nutmeg, and pumpkin pie. Partial whole cluster fermentation adds complicating notes of pine, fresh bay leaf and nori (seaweed). On the palate this medium bodied wine gives substantial but measured amounts of fully ripe fruit (jammy raspberry, pomegranate, and cherries) and hints of vanilla, The solid acidity and ripe tannins provide ideal structure for a long (yet velvety) finish and a long life ahead.

Download the 2009 Pinot Noir, Fiddlestix Vineyard tech sheet

2009 Sauvignon Blanc, Santa Ynez Valley

In 2009 we obtained grapes from spectacular sites in the Santa Ynez Valley: Vogelzang and Grassini Family Vineyard in Happy Canyon, and an exciting new vineyard called Refugio Ranch, which is located along the northern slopes of the Santa Ynez Mountains. We harvested the 2009 Sauvignon Blanc in selective picks, carefully harvesting only the ripest clusters. We gently pressed the grapes then separately fermented the resulting juice in a mix of stainless steel tanks and French Oak barrels (5% new). The wine was aged its lees for 11 months prior to bottling. 600 Cases Produced.
Our Tasting Note: The nose is loaded with fresh and pure fruits of peach, apricot, pear, and quince along with creamy mango sherbet notes. The flavors build, and aromas of straw, wet stone, and fresh coconut emerge with a subtle smokiness and a salty sea-air freshness. In the mouth, the wine is powerful, with a nice mouth-coating glycerin and fruity richness. The flavors echo the abundant fruit found in the nose, and the wine finishes with gorgeous clean acidity and a refreshing kiss of honey. Exuberant, but light and fresh at the same time. Luscious and delicious!

Download the 2009 Santa Ynez Valley Sauvignon Blanc tech sheet

2008 Syrah

The 2008 Syrah is comprised of grapes from several cooler climate vineyards: Watch Hill and Los Tres Burros in Los Alamos Valley and Shadow Canyon Vineyard in York Mountain, west of Paso Robles. 2008 was marked by a punishing early frost which lowered yields significantly. The vintage was generally quite cool with only short periods of intense heat and a long cool September. Our low yield philosophy was extremely helpful in 2008 as ripening less fruit is critical in cool years. The grapes for the 2008 Syrah were hand harvested and sorted in the cool early morning hours throughout late September and mid October, fermented separately, and aged on its less in barrel (30% new) for 22 months prior to bottling on August 20, 2010. 325 cases Produced.

Our Tasting Note: The wine delivers intense aromas of black and blue berries, vanilla, cedar and toasted wood spices intermixed with dried and raw meat notes. The wine is full in the mouth, unleashing a torrent of fresh blackberries, blueberry, and kirsch, with solid depth and concentration. A young wine, the tannins are present, but ripe and with fresh round acidity, they provide a positive structure, leading to a long finish. The Syrah would be best served with strongly flavored dishes of beef or game (venison comes to mind), with or without sauces (peppercorn or strong blue cheese). It’s good on its own too.

Download the 2008 Syrah tech sheet

2010 Rosé Santa Ynez Valley

We sure love Grenache as a component for Rosé. In addition to the high toned red fruits, there are refreshing pine-like and mineral notes that give lift and complexity. Mourvedre adds slightly darker red fruits (sweet raspberry) and hints of herbs and tar. Darker still, Syrah provides body and weight. We crafted this Rose from a blend of saignee from our Syrah fermenters and whole cluster pressed Grenache and Mourvedre. We bottled it without fining or filtration, so it may throw a little sediment. We think it’s worth it for the flavors. 125 Cases Produced.

Our Tasting Note: Aromas of sweet raspberry, wild strawberry, orange peel and a touch of pine and herbs. On the pal-ate, the wine delivers an exuberant blast of high toned red fruits and glycerin, complicated by citrus and cranberry notes. Substantial in the mouth, the wine has a lively, expressive texture. On the finish, the wine completely dry, its bright and cheery red fruits held up by lip-smacking, palate-cleansing acidity. This wine is perfect with all manner of appetizers or small plates filled with energetic flavors, with a picnic or simply by itself outside in the summer sun.

2009 Pinot Noir Presidio Vineyard

Presidio is an ultra-low yielding, biodynamic vineyard west of the Sta. Rita Hills appellation. Its super-cool climate and sandy soils really struggle to ripen the persnickety Pinot Noir, which is of course, great news for winemakers. The tiny bunches of grapes yield intense, spicy wines with great aromatics. This is going to be the connoisseur’s wine, and we only made 3 barrels of it, so know that it will not be around long. 75 Cases Produced.

Our Tasting Note: The wine introduces classic Pinot Noir aromas of black cherry, kirsch, and cola, complicated by notes of vanilla, cinnamon and herbs (bay leaves, lavender) and dark warm earth. On the palate the wine is medium bodied, matching deep black cherry fruits with high pitched red fruits. The wine is concentrated without heaviness, as lively acidity and tannic structure provides lift and focus. The texture and finish are exemplary. This deep and elegant Pinot Noir would be well-paired with sautéed wild mushrooms and/or grilled meats with medium rich sauces.

Download the 2009 Presidio Vineyard Pinot Noir tech sheet

2009 Pinot Noir, Sta. Rita Hills

In 2009 we worked with several fantastic vineyards in the Sta. Rita Hills. La Encantada, planted by Santa Barbara County Pinot Noir pioneer Richard Sanford, is located on Santa Rosa Road, at the cool western margin of the Sta. Rita Hills appellation, where foggy mornings give way to windy afternoons with brilliant sunshine, perfect for Pinot Noir. Kessler-Haak is a newer project located on Hwy 246 abutting Clos Pepe, growing tiny bunches of dark, expressive Pinot Noir. Cargasacchi-Jalama is located west and south of Santa Rita Hills, in the foggy, windswept, low-lying hills near the surging Pacific Ocean where low yields and intense Burgundian character are the norm. Clone 113 grapes from the famed Fiddlestix vineyard provide elegance and spice. The 2009 wines were aged on the lees in French oak barrels, 33% new, for 15 months and bottled unfined and unfiltered. 225 Cases Produced.

Our Tasting Note: The wine delivers serious, dark aromas of ripe, jammy and sexy black cherry and blueberry fruits, baking spices (cardamom, nutmeg) and a touch of vanilla. On the palate, the wine is medium to full bodied, muscular yet chiseled; flavors of ripe cherry, sweet cranberry and kirsch mingle with vanilla and espresso notes. The wine finishes long with pleasant acidity and ripe tannins.

Download the 2009 Sta. Rita Hills Pinot Noir tech sheet

2009 Pinot Noir Hilliard Bruce Vineyard

Hilliard Bruce is a fantastic new Pinot Noir project at the far western edge of the Santa Rita Hills appellation. The grapes are expertly farmed in a “no expense spared” manner and destined only for their soon-to-be-announced estate label and super-serious wineries like ourselves. Our blocks consisted of clones 115 and 777 from steeply sloped hillsides with well-drained sandy soils. The early morning fog and cool afternoon breezes provide the perfect climate for ripening the fickle Pinot Noir. The wine was aged in French oak barrels, 25% new, for 15 months and was bottled unfined and unfiltered. These were some of our favorite barrels in the cellar, matching deep blue and black fruit flavors with ultra-fine texture and ripe round tannins for a long smooth finish. 100 Cases Produced.

Our Tasting Note: The wine is exuberant and lively, delivering classic aromas of black cherry fruits, cola, baking spices (pumpkin pie, cinnamon), and sandalwood. On the palate, the wine is pure, silky and full bodied, giving the taster mouthwatering waves of ripe black cherry and other red fruits, kirsch and cola. The wine has a long sappy finish, as lift and a touch of grace is provided by acidity and soft tannins.

Download the 2009 Hilliard Bruce Pinot Noir tech sheet

2009 Sauvignon Blanc, Vogelzang Vineyard

Vogelzang is situated on a gently sloping bed of well drained, gravelly loam soil. The fairly rich, nutritious soil produces healthy plants which are then carefully pruned, leafed and deficit-irrigated to focus the plant’s energy on fruit development. We purchase this fruit by the acre, permitting us to control the farming practices, limit yields, manage the canopy and harvest in selective picks.

We picked Vogelzang at first light in the cold morning hours, and we personally hand sorted the clusters in the field. Within hours, we gently pressed the grapes and transferred the juice directly to a mix of new and used French oak barrels (and a single once-used puncheon). Primary fermentation was completed with native and commercial yeasts and temperature control. We blocked malolactic fermentation and then aged the wine on its lees for 16 months. 100 Cases Produced.

Our Tasting Note: The wine shows intense aromas of tropical fruits such as mango, papaya, sweet pineapple and ripe melons complicated by creamy vanilla, baking spices and toasted brioche. On the palate the wine is rich, full bodied, and dynamic, as waves of tropical fruits turn to more fresh ripe melons and key lime pie. The wine’s round acidity gives a long, serious and penetrating finish.

Download the 2009 Vogelzang Vineyard Sauvignon Blanc tech sheet

2009 Sauvignon Blanc, Happy Canyon of Santa Barbara

In 2009 we had the pleasure of working with some of the finest Sauvignon Blanc vineyards in Happy Canyon including a section of older vines at the Vogelzang vineyard, and the soon-to-be famous Grassini Family Vineyard. Our Happy Canyon bottling represents the best, most concentrated and distinctive Sauvignon Blanc we produced in 2009. The Happy Canyon bottling is a barrel selection of our favorite barrel fermented and aged Sauvignons from 2009. Fermented and aged in neutral French oak barrels, the wine was left on its lees for 11 months prior to bottling. 150 Cases produced.

Our Tasting Note: A striking pale gold color in the glass. The nose is intense and complex, featuring lovely scents of honey, sandalwood, clove and cardamom spice on top of rich fruit tones of fig, peach, and poached pear. All this is highlighted by a lovely floral component of orange blossom and white flowers with hints of truffle. In the mouth, the wine is deep and concentrated, with stone fruits, lime and ginger complemented by vanilla and hazelnuts. The wine features a toffee-like richness on the palate, with a lingering and refreshing finish.

Download the 2009 Happy Canyon Sauvignon Blanc tech sheet

2008 Pinot Noir, Fiddlestix Vineyard

At the cool western end of the Sta. Rita Hills, Fiddlestix is ideally situated for Pinot Noir. We selected two blocks, consisting of clones 113 and 777. The 113 provides a nice bright cherry tone and spicy aromatic lift, while the 777 provides waves of darker fruit and structure.

Tasting Note: Bigger and weightier than its sibling, the wine provides classic aromas of black cherry and iron, with a dusting of baking spices. On the palate, the wine is full bodied and silky, with a nice balance between the waves of black cherry and blue fruits and the complimentary notes of cola, cinnamon, balsa-wood, leather and gently toasted vanilla. The wine is lifted by clean, round refreshing acidity and ripe tannic structure, leading to a long echoing finish. Pairing suggestions include wine-based stews, grilled beef or lamb, and hearty aged cheeses.

2007 MJM

The 2007 MJM is a barrel select blend of our finest Rhone varietal wines, mostly Syrah. It is a blend of clones from several well-known vineyards including Shadow Canyon (in the cool York Mountain AVA west of Paso Robles), Watch Hill, and the biodynamic Demetria Estate (formerly known as Andrew Murray Vineyard).

Tasting Note: Large scaled, but incredibly light on its feet for such a big guy, never heavy or cloying. Intense aromas of black and blue berries, vanilla, cedar and other lighter, toasted wood spices are intermixed with dried and raw meat notes. The wine is full in the mouth, displaying, a torrent of fresh blackberries, blueberry, and kirsch in a creamy milk-shake-like mélange of flavors. The wine has great depth and concentration, lingering on the palate before the solid but ripe tannins and round acidity arrive to carry them through to the long distinguished finish. MJM would be best served with strongly flavored dishes of beef or game (venison comes to mind), with or without sauces (peppercorn, bordelaise) or strong blue cheese. It’s good on its own too. Of course, MJM would benefit from several years aging, if you could keep your hands off. We suggest buying several.

2008 Sauvignon Blanc, Santa Ynez Valley

The debut. We bonded over a love of Didier Dagueneau’s famous Sauvignons and have spent the ensuing months and years comparing and contrasting the nuances found in white Bordeaux, Pouilly Fume and even the great sweet wines of Sauternes. We knew that Santa Barbara County was promising for Sauvignon Blanc, but how far could we take it if we pushed the envelope? For our wine, we obtained fantastic fruit from extremely low yields, fermented the lots in a mix of tank and barrel and bottled the resulting wine without filtration. This wine reflects its origins; it could only come from Southern California, the land of sunshine, groves of classic citrus fruits, tanned skin, crisp sea breezes, all existing on a bed of mineral-rich coastal soil.

Tasting Note: The Sauvignon Blanc combines the citrus-y (grapefruit, lime) energy of tank fermentation with the rich round tropical fruit (pineapples, melons) flavors developed in barrel (approximately 20% new). The wine is complex and serious, with good weight and balanced acidity, leading to a long finish. We think the wine is crisp enough to pair well with seafood, and substantial enough to pair with poultry or risotto.

Vineyard Sources: Grassini and Koehler. One of the newest vineyards in Happy Canyon (high density planting and exacting viticulture) meets one of the oldest in Foxen Canyon (dry farmed, naturally low yielding and complex).

2007 Syrah, Santa Ynez Valley

Syrah was the first wine we made together. Syrah is one of the main reasons we fell in love with the Central Coast. Thanks to our vineyard contacts in the last few vintages we have gained access to fruit from some truly spectacular Syrah vineyards. We sign acreage contracts, allowing us to farm our vineyards to exacting specifications and to ensure low yield/high quality fruit.

Vineyard Sources: Watch Hill, Demetria, and Shadow Canyon. Syrah loves to be blended, with each vineyard, each block, each clone adding complexity and personality to the finished product.

Tasting Note: On the nose the wine delivers notes of freshly crushed blackberries, boysenberries, and blueberries, with a streak of vanilla, bacon fat and a pleasant earthiness. The palate is full bodied, without heaviness, opening as if a creamy blueberry milkshake, then moving into a nuttiness, followed by a note of pine and forest floor, and finishing with pleasant round black and blue fruit glycerin flavors balanced by acidity and fine length.

2008 Pinot Noir, Cargasacchi-Jalama Vineyard

On the lonely, foggy, windswept end of the continent lies the Jalama vineyard. This is grape growing on the edge. The grapes here struggle to ripen, and in the struggle, they develop terrific flavors while keeping a lithe texture and weight. This wine is a blend of Dijon clones 114 and 115, was fully destemmed, cold soaked for 7 days, fermented over a couple weeks and aged for 18 months in French oak barrels, mostly neutral.

Tasting Note: An exuberant nose of red fruits, cranberry, strawberry and Ranier cherries with an interesting note of blood orange. On the palate, the flavors echo the aromas, cherries and raspberries, with a note of orange peel which blend seamlessly with minerals and a touch of earth Medium bodied and silky with terrific lift and refreshing acidity. The positive finish lingers; showing structure without weight. The wine is ideal with roasted poultry and/or vegetables, wild rice, or sautéed mushrooms.

2009 Rosé, Santa Ynez Valley

A blend of saignee and free run juice of Grenache, Syrah and Mourvedre, this Rosé is made in the classic French style, albeit with a warmth and generosity that speaks to its California roots. We were thrilled to obtain some fantastic Grenache and Mourvedre in 2009, and they are ideal partners for Syrah in a Rosé.

Tasting Note: Aromas of red raspberry, strawberry and citrus. On the palate, the wine delivers a wave of fresh, exuberant red fruits, orange peel and the barest hint of pine (that is the Grenache speaking). The wine is substantial in the mouth, with lovely glycerin texture followed by a lip-smacking, palate cleansing acidity that delivers a long finish. The wine is perfect as an aperitif, paired with little bites (Greek olives), or even grilled seafood. Paella would be perfect.

2008 Rosé, Santa Ynez Valley

A blend of free run juice and saignee taken from our red grapes as they are cold-soaked, the 2008 Rosé screams to sit in a bucket of ice next to a pool, a beach or a picnic table. It loves the outdoors.

Tasting Note: Our rose is made in the French style: crisp and completely dry. A lovely light red hue in the glass, the wine is filled with aromas and flavors of light summer fruits including strawberry, kiwi, and watermelon. We like the rose as an aperitif, with lighter dishes or simply by itself on sunny days.

2007 Pinot Noir, Sta. Rita Hills

Vineyard Sources: Rancho Las Hermanas (Formerly known as Gaia/Ashley’s) and Cargasacchi-Jalama.

Tasting Note: A beguiling nose of deep black cherry and iron, surrounded by fine truffle-and-anise laced spice draws interest. Swirling the glass reveals additional tones of cola, blueberries, and root beer. On the palate, the wine is full bodied and silky, nicely balanced between black cherry and blue fruits, gently toasty vanilla and clean, round refreshing acidity. The finish is long and seamless—with superfine tannins providing structure without weight. Today we would pair it with heartier braises and wine-based stews, duck and heavier, aged cheeses.

2007 Pinot Noir, Santa Barbara County

Vineyard Sources: Cargasacchi-Jalama and Rancho Las Hermanas (Formerly known as Gaia/Ashley’s).

Tasting Note: Deep, saturated burgundy in color. On the nose, red fruits (strawberry and bing cherry) and citrus peel (orange) mingle with aromas of baking spices (allspice, cinnamon, and clove), fresh almond, cola and hints of vanilla. On the palate, the wine is medium bodied, with high toned strawberry and brambly red fruits, giving way to an earthy and spicy finish. Juicy and refreshing, it is best paired with simply prepared grilled meats, roast poultry and mushrooms.

2006 Pinot Noir, Sta. Rita Hills

Because we have been “under-the-radar”, we still have a few cases of 2006 Pinot Noir lurking in our cellar. The wine has been in the bottle a year and is really starting to strut its stuff, with new spices and nuances appearing every time we open a bottle. Give her some air before drinking, or keep for 3-5 more years.

Vineyard Sources: Fiddlestix and Gaia. The cool western edge of this renowned AVA produces wines of subtle spice and intricate balance.

Tasting Note: A vibrant garnet in the glass. The nose features a spicy blend of strawberries and cherries with cedar, juniper berries, and Asian spices. Delicate (this is pinot!), silky, and seductive in the mouth the flavors of crushed berries build into a mouth-coating, sappy, finish. The lingering cherry and cranberry notes beg for freshly grilled salmon or creamy potato gratin.

2005 Syrah, Santa Ynez Valley

Vineyard Sources: Tierra Alta and Cuatro Vientos in the Santa Ynez Valley.

Tasting Note: The nose features classic cool climate syrah aromas of blackberry, blueberry, and dark chocolate with hints of bacon. The wine is well balanced in the mouth with a lush, almost creamy texture. Flavors echo the nose and build to include raspberry and a subtle dusty leather component which leads to a concentrated fruit driven finish.