The 2014 Cabernet Sauvignon is absolutely immediately identifiable as cabernet on the nose: tobacco, blackberry, dark chocolate, juniper and mint. The mouth is perfectly balanced between sweeter cocoa powder and black fruit and more savory elements of cigar box and eucalyptus. There is nice acidity on the finish tying everything together and keeping it fresh. Pairing: Game, Dark Fowl (i.e., duck), Richly flavored stews, Lamb, Pasta puttanesca, Asian preparation of red meats (i.e., beef stir fry)

The 2015 Clairette Blanche has a gentle nose of red apple, crushed rock, and sarsaparilla. On the palate, the Clairette shows a rich, creamy texture, with high-toned flavors of quince, fresh apple, and anise. Good acids come out on the back end and maintain order on the lingering, spicy finish. Pairing: Mussels Marinière, Green salads with avocado and citrus dressing, Scallops, Light-fleshed fish (halibut, sole) with tropical salsa

The 2015 Côtes de Tablas has a spicy Grenache-led nose, despite the relatively high percentage of Syrah: wild strawberry, mint, fresh figs, and an undertone of chorizo-like meatiness. In the mouth, lifted fruit is balanced with richness, like strawberry shortcake, with complicating flavors of Mexican hot chocolate, cola, and fresh dates. Drink now and over the next decade. Pairing: Grilled steaks, Pastas with meat sauces, Rich beef stews, Spicy sausages

The 2015 Côtes de Tablas Blanc has an intense nose, very Rhone-like, of peach pit, honey, key lime, and white flowers. The palate is dense and concentrated yet still lively, with flavors of fresh peach, baking spices, watermelon rind, and sea spray. A long finish shows stone fruit and a briny mineral note. Pairing: Mussels Marinière, Green salads with avocado and citrus dressing, Scallops, Ceviche, Light fish (halibut, sole) with tropical salsa

Our showcase for the lush fruit of Viognier, given freshness by the citrus and mineral of Grenache Blanc, and small additions of Marsanne and Roussanne for structure.

Our showcase for Viognier's lushness, brightened by Marsanne & Grenache Blanc; rich, textured, and elegant.

The 2015 Counoise shows a garnet hue, with a high-toned nose of pomegranate, shiso, red raspberry, mulling spices and orange peel. The mouth is tangy, medium-bodied, with cran-raspberry juiciness elevated further by brambly spice and refreshing acidity on the finish. Drink this wine now and for the next five years. Pairing: Roast pork loin, Veal, Roasted Chicken, Spicy sausages

The 2016 Dianthus is an electric pink. The nose shows watermelon candy, mint, yellow raspberry and a strawberry tart richness that hints at the flaky crust as well as the berries. The mouth is floral: rose petals, lemongrass, raspberry and plum, with a little tannic bite to maintain order on the back palate. Great acids come out on the finish, with flavors of cranberry and spice. Piring: Salmon, Sushi, Anchovies, Sausages, Fried chicken, Mediterranean tapas

The 2014 En Gobelet has a rich, dark-red-fruited nose of currant, leather, chocolate, licorice, and crushed rock. The palate is similar, but a touch darker: salty cocoa, black raspberry, plum skin and chalky minerality. Despite the wine's serious tannins, the overall impression is one of gracefulness, and it should provide a great deal of pleasure in both the near and longer term. Pairing: Game, Dark Fowl (i.e., duck), Richly flavored stews, Lamb, Pasta puttanesca, Asian preparation of red meats (i.e., beef stir fry)

Our blend soursed exclusively from dry-farmed, heat-trained vineyard blocks. "Impressive tenasity and focus."

The 2014 Esprit de Tablas has a powerfully expressive, nose with deep aromas of licorice and cherry liqueur given lift by spicy notes of pink peppercorn and mint. The mouth is luscious but still very young, with flavors of chocolate-covered cherries, a briny sea spray note, and serious tannins. The finish shows more baker's chocolate and cherry cola notes, as well as a smoky berry element. Pairing; Game, Dark Fowl (i.e., duck), Richly flavored stews, Lamb, Asian preparation of red meats (i.e., beef stir fry)

The 2013 Esprit de Tablas has a nose that is deep and meaty, with wild blackberries, currants, mint, and a spicy cumin note. On the palate, the wine shows lifted red fruit (plum, and more currant) with a leathery, mocha richness behind it that is characteristic of Mourvedre in a great year. The long, savory finish shows a cedary, smoky spice over the fruit, like wild berries harvested on campout while the meat is grilling. Pairing; Game, Dark Fowl (i.e., duck), Richly flavored stews, Lamb, Asian preparation of red meats (i.e., beef stir fry)

The nose is winey and serious, with aromas of blackberry, mint chocolate, aged balsamic, Worcestershire and red licorice. The palate is long and complex, with flavors of black raspberry, plum compote and leather, and Mourvedre's signature flavors of cassis, black tea and roasted meat. The wine's tannins come out on the long finish. piring: Game, Dark Fowl (i.e., duck), Richly flavored stews, Lamb, Asian preparation of red meats (i.e., beef stir fry)

Our flagship red blend based on Mourvedre, from an exceptionally low-yielding vintage. "Layered, silky, seamless".

The 2014 Esprit de Tablas Blanc has an appealing nose of fresh pears, wildflower honey and candied pecan, lifted by a spicy notes of anise and orange blossom. The mouth shows flavors of salted honeydew, honeycrisp apple, and more pear, with floral notes of jasmine and citrus blossom reemerging on the long, clean, spicy finish. Already delicious, it should also go out 15 years or more and gain additional nuttiness and complexity with time. Pairing: Cooked shellfish (lobster, softshell crab, shrimp), Roasted or grilled vegetables (eggplant, asparagus, peppers), Foods cooked with garlic and olive oil, Rich fish dishes (i.e., salmon, swordfish), Asian stir fry

Our flagship white blend based on Roussanne, from very low yields.

The 2013 Esprit de Tablas Blanc has A deep-toned nose of lacquered wood, peach pit, and butterscotch: absolutely Roussanne, richly layered, with an intriguing tarragon-like high note that emerged with air. The mouth is more tightly wound than the nose initially suggests, with a rich texture, flavors of grilled peach, clove and allspice. The finish opens back up, with nectarine, citrus blossom and a little sweet oak. Impressive now, it should also go out 15 years or more and gain additional nuttiness and complexity with time. pairing: Cooked shellfish (lobster, softshell crab, shrimp), Roasted or grilled vegetables (eggplant, asparagus, peppers), Foods cooked with garlic and olive oil, Rich fish dishes (i.e., salmon, swordfish), Asian stir fry

The 2013 Esprit de Tablas Blanc has a deep-toned nose of lacquered wood, peach pit, and butterscotch: absolutely Roussanne, richly layered, with an intriguing tarragon-like high note that emerges with air. The mouth is more tightly wound than the nose initially suggests, with a rich texture, flavors of grilled peach, clove and allspice. The finish opens back up, with nectarine, citrus blossom and a little sweet oak. Impressive now, it should also go out 15 years or more and gain additional nuttiness and complexity with time. Cooked shellfish (lobster, softshell crab, shrimp), Roasted or grilled vegetables (eggplant, asparagus, peppers), Foods cooked with garlic and olive oil, Rich fish dishes (i.e., salmon, swordfish), Asian stir fry

The 2014 Full Circle shows shows a dense nose with aromas of figs, dried cherry, cloves, graham cracker, and mint. In the mouth the wine is opulent, with flavors of chocolate, cola, olallieberry and lots of nutmeg spice. The finish is warm and comforting, a wine to break out in front of a fire during the holidays. Pairing: Roast pork loin, Veal, Roasted Chicken, Spicy sausages

The 2013 Grenache is a pretty garnet color, with an appealing nose of surprisingly dark fruit for the usually red-fruited Grenache: black raspberry, plum, black pepper, sweet spice and milk chocolate. The mouth shows redder than the nose and is nicely balanced between sweeter and more savory flavors, with wild strawberry, new leather, and a little welcome mintiness. Good acids and youthful Grenache tannins hold everything together, and it all smooths out and shows more red fruit and chocolate on the finish. Pairing: Grilled steaks, Pastas with meat sauces, Rich beef stews, Spicy sausages

The 2015 Grenache Blanc has an appealingly sweet-smelling nose of candy apple, citrus pith, anise and sea spray. The palate by contrast is fully dry, with Grenache Blanc’s characteristic blend of broad texture and bright acids, flavors of green apple and candied grapefruit, and a long finish with lingering orange peel and salty mineral notes. Pairing: Spicy Asian preparations of fish and chicken, Shrimp Scampi, Sushi, Mussels Mariniere

Our varietal bottling of this lovely southern Rhone white grape that we introdused to California

The 2014 Marsanne has a pretty pale gold color, with a surprisingly tropical nose of fresh pineapple and lychee, baked apples, lemongrass and wet rocks. The mouth is pretty and composed, notably saline, with apple skin and candied lemon peel flavors that soften and broaden into a long, gentle finish with echoes of soft minerality. It should drink well for at least the next five years, likely longer. pairing: Mussels Marinière, Green salads with avocado and citrus dressing, Scallops, Light-fleshed fish (halibut, sole) with tropical salsa

The 2014 Mourvèdre has lifted aromas of raspberry, new leather, bramble, baked plum, and cloves on the nose. The palate shows flavors of warm berry compote, rich texture, and spicy nutmeg. It’s delicious now, but bites of tannin on the finish hint at even greater promise to come. Pairing: Richly flavored stews, Pork chops with fruit reduction, Asian preparation of red meats (i.e., beef stir fry), Bittersweet chocolate desserts

Classic flavors and aromas of darkred fruit, leather, earth and game, and exceptional ageability.

Vibrantly fruity and spicy on the nose, with notes of herby wild strawberries, orange pith, a briny mineral note, and a grilled meat depth that will only grow with time. The palate shows the characteristic lush texture of the 2014 vintage: mouthwatering ripe raspberry and cassis fruit, deepened by some brambly spice and lifted on the long finish with flavors of licorice, wild herbs and plum skin. Built to age, this wine has so much energy that it should drink well in its youth as well.

The 2015 Patelin de Tablas has a savory, dark, Syrah-driven nose of blackberries, crushed rock, menthol and saddle leather, with a little sweet lift like honey graham crackers. The mouth shows black cherry, loam, and pepper spice, with chalky tannins and flavors of cranberry and freshly turned earth that come out on the finish. Delicious now, but with the substance and balance to age for up to a decade. Pairing: Grilled meats, Pastas with meat sauces, Roast pork loin, Beef stews, Beef or pork stir fries

The 2014 Patelin de Tablas has a dark, Syrah-driven nose that is creamy, meaty, minerally, and a little bit wild. A little blue fruit lurks underneath and comes out with air. The mouth shows both Grenache and Syrah's influence, with black plum, boysenberry, chalky minerality and nice powdered sugar tannins that come out on the finish. Decant if you're drinking now, or age for up to a decade for secondary and tertiary flavors of meat and earth. Pairing: Grilled meats, Pastas with meat sauces, Roast pork loin, Beef stews, Beef or pork stir fries

The 2015 Patelin de Tablas Blanc is very Rhone-like on the nose, with notes of lemon pith, sarsaparilla, crushed rock and apricot. In the mouth, it's intensely juicy with green apple and pink grapefruit, a saline creaminess on the mid-palate, and mouth-watering acidity on the finish, leaving lingering flavors of sea spray and sweet spice. Pairing: Seafood cooked with garlic and white wine, Green salads with avocado and citrus dressing, Lemon chicken, Scallops, Light-fleshed fish with tropical salsa

The 2016 Patelin de Tablas Rosé is a pretty light peach color. On the nose are spicy aromatics of nectarine, grapefruit pith, yellow roses, and petrichor. The mouth is bright with flavors of yellow peach and raspberry, with mouthwatering acidity giving focus to a long finish with flavors of lemon drop and salty minerality. Drink now and over the next year. Pairing: Salmon, Sushi, Anchovies, Sausages, Fried chicken, Mediterranean tapas

The 2015 Petit Manseng is bright and mineral on the nose, with aromas of key lime, lychee, chalk, and tarragon. On the palate, sweet but with bracing acidity too: flavors of candied grapefruit, nectarine, and spun sugar, with a citrus pith bite cleaning up the long, appealingly sweet-tangy finish. We expect it to age beautifully. Pairing: Foie gras, Salty cheeses, Fruit desserts, Spicy Thai and Indian curries

The 2014 Picpoul Blanc has a mostly savory nose of watermelon rind, dried pineapple, green herbs, white flowers and lemon peel. The mouth is exuberant by comparison, richly tangy with pineapple juice and sweet baking spices, bright acids, and saline minerality, with a long finish of fresh mango and crushed rocks. Drink now and over the next few years. Pairing: Fried Calamari, Thai dishes with lemongrass & ginger, Dover sole, Ceviche

The 2015 Roussanne has a rich nose of pineapple, honeycomb, butterscotch, jasmine, and a little cedary oak. The mouth is broad and rich, inviting, with ripe pear, beeswax, custard, baking spices and a nice savory firmness that reminded me of apple skin cleaning things up on the long finish. A wine to enjoy now or to hold for a decade or more. Pairing: Rich shellfish (lobster and crab), Sea Bass, Mildly spicy foods (curries, gumbo), Stir-fries in garlic and olive oil, Salmon

The 2014 Roussanne shows a luscious nose of peach syrup, jasmine, and lanolin, undercut by cool, spicy notes of lemon thyme and citrus leaf. On the palate, flavors of salted caramel, nutmeg, marzipan and orange zest are backed by rich texture, and saline notes come out on the long, dry finish. Already appealing (moreso than many vintages of our Roussanne are in their youth) it should also develop additional depth and nuttiness over the next decade. Pairing: Rich shellfish (lobster and crab), Sea Bass, Mildly spicy foods (curries, gumbo), Stir-fries in garlic and olive oil, Salmon

The 2013 Roussanne was the second vintage of our Roussanne that we aged in foudre through the subsequent harvest, and we agreed that like the 2012, this wine showed the benefits of that longer elevage. Aromas of beeswax, lacquered wood, white flowers and yellow pear, with rich, broad flavors of honey and pear, some nicely integrated sweet oak, and a long, rich, slightly spicy finish. Pairing: Rich shellfish (lobster and crab), Sea Bass, Mildly spicy foods (curries, gumbo), Stir-fries in garlic and olive oil, Salmon

The 2014 Syrah has a luscious nose of: blackberries, prime rib drippings, tobacco leaf, Chinese five spice and a little cedary oak. The mouth is richly tannic: new leather, black raspberry, plum skin, sweet oak, and baking spices. A polished syrah, more Cote Rotie than Cornas, for those with a northern Rhone background. Decant in advance if drinking soon, or wait up to two decades. Pairing: Grilled steaks, Lamb, Cassoulet, Spicy sausages

The 2014 Tannat is fresh yet powerful on the nose, with savory elements of thyme blossom and tobacco over top of red raspberry, candied orange peel and meat drippings. On the palate, the wine shows both Tannat’s power and a friendliness that may surprise those more familiar with its Old World renditions, with tangy, meaty, loamy notes over raspberries and spice. Pairing: Game stews, Pepper steak, Szechuan beef, Duck breast

The 2015 Terret Noir is a pale garnet color, with a spicy, lifted nose of dried herbs and wild strawberries. On the palate it shows a persistence surprising for such a pale red wine, with crunchy red fruit like pomegranates and red currants, complex notes of black tea and dried roses, good acids, and some grippy tannins on the finish. We have no idea how it will age, but think it's lovely lightly chilled with a charcuterie plate right now. Pairing: Dried sausages, Salty cheeses, Santa Maria tri tip, Coq au vin

The 2016 Vermentino has a classic Vermentino nose of grapefruit pith, citrus leaf, fresh herbs and sea spray, but with an extra level of creaminess beyond what we usually see, like key lime pie. The palate is zingy with flavors of lemon, nectarine, and a briny mineral note that comes out on the long, clean, bright finish. Drink now and over the next few years. Pairing: Nearly any fresh seafood, Oysters on the half shell, Aioli or Pestos, Linguine with clam sauce, Stir fried green vegetables

The 2012 Vin de Paille has a beautiful nose of yellow pear, peach syrup, mint and lavender. In the mouth it's sweet and luscious, with flavors of spiced apples, nectarine and marmelade , balanced by vibrant acids that linger on the long, clean, juicy finish. Pairing: Berry Tarts, Dessert Souffles, Baked Apples or Pears, Blue Cheese, Tiramisu

The 2010 Vin de Paille “Quintessence” has a beautiful nose of maple syrup, caramel and ripe apricots, with remarkably concentrated flavors of honey, spice and pear, good balancing acidity and an exceptionally long finish. Pairing: Crème Brulée, Dried Fruit, Tarte Tatin, Aged Blue Cheeses

The 2014 Vin de Paille Sacrérouge has a compelling nose of mint chocolate, black figs and hoisin. The mouth, in its youth, is quite primary, with sweet flavors of golden raisin, sea salt caramel, red licorice and fig. The wine's tannins refresh on the finish. We expect this wine to deepen and add notes of chocolate and earth with age. Pairing: Semi-sweet chocolate desserts, Prochiutto-wrapped figs, Red berry tarts, Aged cheeses

The 2013 Viognier shows a nose balanced between savory and fruit flavors, with chalky minerality, green plum, kiwi, anise and hops. In the mouth it's rich and tangy, with flavors of cantaloupe, mandarin, sorrel and pineapple. The finish is long and clean, with lemongrass and creamy minerality, and a lingering texture. Pairing: White fishes with tropical salsa, Spicy Asian preparations of fish or chicken, Garlicky shellfish, Green salads with citrus dressing