To make a Provence-style Rosé, we sourced fruit from vineyards in Santa Barbara County within the larger Central Coast AVA. Grenache makes up the larger part of this blend coming from various vineyards in Santa Barbara, where the cooler, marine influence adds bright, fruit flavors and acidity to the wine. A small amount of Cinsault and Counoise from the warmer Happy Canyon AVA located within Santa Barbara and a little Mourvedre help to make up the balance of this blend, adding depth and minerality to the wine.
We source fruit for this blend from vineyards within Santa Barbara County and Monterey, both part of the Central Coast AVA, because of its ideal growing conditions for creating the style of Pinot Noir that we like to make. Vineyards closest to the coast in the Sta. Rita Hills appellation experience cool, foggy mornings and warmer afternoons, bringing out well-developed fruit flavors in the grapes. Fruit from the cool, marine influenced Monterey appellation experiences a longer hang time resulting in slow, even ripening bringing out bright, fruit flavors and well-balanced acidity.
Fruit from vineyards within the Sonoma appellation offers minerality and complexity. The cool, marine influenced Monterey, Santa Barbara and San Luis Obispo vineyards provides the wine with its bright fruit flavors and well-balanced acidity.
We hand select fruit from Oregon’s Willamette Valley, where the cool climate is ideal for growing flavorful Pinot Gris grapes. This wine showcases some of the AVA’s most prized sub-appellations, including Dundee Hills and Eola-Amity Hills. A diverse range of microclimates and soil types across varied vineyard sites allows us to craft a well-rounded, balanced and fruit-forward Pinot Gris.
Our 815 Cabernet Sauvignon reflects what each appellation gives to the wine. Fruit from Napa Valley lends complexity while Lake County adds structured tannins and minerality. The warmer Paso Robles appellation offers fruit-forward notes and riper tannins and fruit from cooler, windy Monterey produces smaller, more concentrated fruit clusters. Santa Barbara fruit adds spice and acidity while fruit from Mendocino gives the wine its dark color and rich, fruit flavors. Rounding out the blend, our Lodi fruit is characterized by rich flavor and soft texture. We source fruit from these varied regions throughout California to create an elegant, balanced wine.
Fruit from the marine influenced Monterey County AVA offer tropical aromatics, while grapes from Lake County contribute citrus notes to the wine. Napa and Sonoma vineyards lend good concentration and flavor to the blend. Vineyards planted on the rolling plains in Santa Barbara’s Happy Canyon appellation experience morning coastal fog and afternoon winds, giving the wine its tropical aromas and crisp, clean minerality. Blending fruit from varied growing regions across California creates a balanced, food-friendly wine.
We sourced the fruit for this wine from the Eola-Amity Hills and Yamhill-Carlton appellations within Oregon’s Willamette Valley, where ideal growing conditions— similar to those of Burgundy, France—produce world-class Pinot Noir. Fruit from the Eola-Amity Hills appellation adds great color, concentration and tannin structure to the wine. The region’s cool climate stresses the vines, creating smaller, more concentrated fruit clusters that yield more complex, flavorful wines. Hillside vineyards planted in the Yamhill-Carlton appellation are on Willakenzie soil, an ancient soil type found only in this area that drains well, allowing for longer hang time and better flavor development.
To make a well-balanced red wine, we blended Merlot, Cabernet, Syrah, Malbec and Zinfandel from three different appellations in Columbia Valley. The Wahluke Slope and Yakima Valley appellations experience desert-like conditions in the spring and summer months where hot days are followed by cool nights. As a result, the grapes are smaller with thicker skins which adds complexity and structure to the wine. Fruit from Red Mountain, the smallest AVA within the state experiences the longest sunlight hours of any appellation in the state, followed by cold nights resulting in fruit with rich, fruit flavors and good acidity. Sourcing from these varied appellations across Washington helps to create an elegant and well-balanced wine.
We sourced the fruit for this wine from Santa Barbara County, because of its ideal conditions for growing elegant Pinot Noir with nuanced flavors. Vineyards closest to the coast in the Central Coast AVA experience cool, foggy mornings and warmer afternoons, bringing out well-developed fruit flavors and balanced acidity in the grapes. Fruit from vineyards located more inland from the Sta. Rita Hills and Los Alamos Valley AVAs add spice and minerality to the wine. Sourcing from these varied regions within the Central Coast helps to create an elegant, fruit forward and richly textured wine
To make a well-balanced red wine, we blended Cabernet Sauvignon, Merlot, Zinfandel, Petite Sirah, Alicante, Malbec and Syrah from six different appellations in California. Fruit from Napa Valley lends complexity while Sonoma adds a touch of spice to the blend. Amador fruit adds concentration while Mendocino fruit gives the wine its color, rich, ripe fruit flavors and tannins. Lake County adds structured tannins and minerality while fruit from Lodi rounds out the blend adding rich flavors and soft texture.
Napa Valley fruit adds complexity and wellbalanced acidity while fruit from Monterey, part of the larger Central Coast AVA, enjoy a lengthy growing season, adding depth of color and well-structured tannins. Because of the warmer than usual weather, fruit clusters from the Lodi appellation were smaller in size, with good concentration and flavor. Sourcing from these varied regions across California help to create an elegant and well-balanced wine.
We sourced fruit from Santa Barbara County because of its ideal growing conditions for creating the style of Chardonnay we like to make. Fruit from Santa Rita Hills comes from vineyards planted in calcareous soils, along a high-altitude, steeply sloped sight heavily influenced by the marine climate. These extreme growing conditions translate to intense mineral and stone fruit flavors in the wine. Fruit from coastal vineyards within the Central Coast lend mature flavors and nice balance to the blend, while fruit from Santa Maria Valley adds minerality and concentration.
Inspired by our favorite Southern Rhône and California Rhône-style wines, we blended Grenache with small amounts of Syrah, Carignane and Mourverde. We sourced the larger part of this blend from the Monterey appellation where windy, cool weather, similar to that in France’s Rhône Valley, stressed the vines, creating smaller, more concentrated fruit clusters. Fruit from Sonoma adds power, structure and spice to the blend. Vineyards closest to the coast in Santa Barbara experience cool, foggy mornings and warmer afternoons, bringing out delicate, red fruit flavors and balanced acidity in the grapes. Finishing out the blend is a small amount of Carignane from old vines, adding complexity and color to the wine.