Predominately used Colnmbard grapes give a pleasant "Brut" dryness creating a unique clean pungent fruitiness.

The lightest of our three Bordelaise varieties.

Bold in color exhibits lovely fruit tannins, layers of tobacco, clove cocoa, green peppercorn and leather. Delisious with New York pepper steak and rack of lamb.

 Our Bianchi 2012 bottling captures all of this, deeper flavors of tobacco, clove, coco, green peppercorn and leather from the barrel-aged Plummer fruit, with hints of dark blackberry and cherry from our clone 8 Estate fruit. These layers of flavors are supported by fine and supple tannins derived from the well matured skins of the late October harvested fruit and 26 months of barrel-age gave ample time for the marriage of grape flavors with spicy French oak, even more layers of flavors.

Bianchi Sauvignon Blanc is a true Sauvignon Blanc drinker’s Sauvignon, one for the aficionado. We have taken our relatively rich stone-fruity San Lucas lot and blended in 21% of the more crisp/grassy/grapefruity Greenfield lot to create a real yummy montage layered in flavors. The relatively high sugar gave us a wine of a percent or so more alcohol making Vintage 2014 rather substantial. We played with several yeasts this vintage to add various layers of flavors. : crisper and more varietally gooseberry/herbal than the buttery and oaky Chardonnay, less sweet than the way floral/fruity Moscato, and more aggressive than the light/rich/fruity Pinot Grigio.

Dargaud et Jaegle Tonnellerie (DJ) coopers barrels of great finesse to accentuatea wines mouth feel and extended finish, as well as a touch of spicy aromatics, a barrel for integration.

A medium intense fine tannin tactility coats the palate, followed by a finish of cherry jam in medium dark toasted whole wheat.

Syrah for deep color, drying tannin structure and blueberry nuances. Grenache for crisp mouth-watering structure and up front strawberry flavors. Mourvedre for rich midpalate feel and plum flavors. Enjoy with a hot fired New York steak or a blckened rock

Exotic Lingering flavors of honeysuckle, lemon drop and lychee with hints of spice. It's spicy, floral and fruity but also dry with no residual sugar.

This Bianchi Merlot is rampant in very upfront cherry aromas in the nose with an interesting touch of herb in the mouth. As one’s mouth is watering, a medium intense fine tannin tactility coats the palate followed by (at least in my experience) a long finish of cherry jam on medium dark toasted whole wheat. If one is patient, this wine could well last 3 to 7 years in one’s cellar.

Bianchi Muscat Canelli becomes more delightful with each vintage, a burgeoning floral-fruity delicacy with the right touch of sweetness. Moscato’s ethereal orange blossom and kumquat flavors positively pervade the palate.

Bianchi 2011 Petite Sirah is an excellent example; perhaps our moniker should be Grand Sirah. After an extended 3 years in barrel (!), we blended up an exquisite Petite of dark plum and brick hues with flavors of floral plum, vanilla, and earth tones. This vintage is truly a food-friendly Petite reflecting the resolved tannins from extended barrel aging. Thanks go to our long-term growers Joe and Karen Plummer for grapes that lend especially to our style. Vintage 2011 is all Plummer. (Because it’s all about that grape, ‘bout that grape, ‘bout that grape…)

Our Petite of dark brick hues boast flavors of floral plum, vanilla and earth tones.

A traditional blend of dark and fruity Portuduese varieties with our American Flair adding deep color, berry flavors and complexity.

How about pairing Bianchi Zen Zin with an olallieberry-glazed roasted pork loin, stuffed with corn bread and raisins?

Whole-cluster pressing yields citrus notes of sweet flowers and tropical fruit.

This Bianchi Pinot developed in tasty DJ French oak barrels accenting the lovely red berry jam fruit and cinnamon with kissing with vanilla spicy oak. Unlike the 10-month aging of the 2011, we left the 2012 in barrel for a full 19 months as the fruit characters needed the time to fully develop.

Our tasty ed berry Pinot Noir packed full of cinamon vanilla spice. Pairing well with duck sausage or stuffed pork loin.

Our 2012 offering is richer in nature, revealing flavors of French vanilla and dried plums.

Grapefruit, guava pineapple and tart strawberries with a quick finish. Enjoy with gorgonzola salad, topped with pear balsamic vimaigrette and candied pecan.

Our cool marine-influenced Santa Maria/Santa Barbara vineyard site produces young wines sporting citrus notes whilst aging in the bottle to exotic flavors of sweet flowers and tropical fruit compote. Ah, ever evolving, ever evolving. Unlike many white wine varieties, Pinot Grigio is a colorful grape with reddish skins. And yes, white wine is our goal here. The Bianchi way is 100% gentle whole-cluster pressing to yield juice that is fresh and fruity, with very little color and lacking any seed bitterness that would come with over processing.This is our second year working with Garey Ranch Pinot Grigio fruit. We’ve fine-tuned which block of grapes for optimizing ripening of flavors and acid balance.

Intense ripe flavors as well as decent acidity with rich stone fruit character. Pairs well with ahi sashimi jalapeno, snapper ceviche, fresh garden salat with grapefruit lemon vinaigrtte.

Sparkling Wine, Bianchi’s California Champagne A lively and fruity style bubbly Brut that is good for your everyday enjoyment or that special soiree. Stock up now for your next holiday.

Harvest was early-ish in 2013 for a change, allowing flavor, seed and sugar ripeness with a more balanced acid structure. We crushed to tank and encouraged the special Andante yeast to transform the viniferous mass into wine of substantial feel and flavors. Andante is a yeast that maintains fruitiness due to its inability to produce the nasty hydrogen sulfide odor (rotten egg). We also doubled the time on skins before pressing to allow a silkier feel to the tactile tannins and resolve the Syrah blueberry/cranberry characters.

Reminding us of blueberries, plums and a hint of smoky tar. Enjoy with several meaty food pairings.

Syranot and seared steak, sumptuously delicious.

The better part of 2 years barrel-aging has allowed for spicy-vanilla/clove nuance additions and marriage with the rampant cherry/raspberry/cinnamon flavors. Ah those many layers of subtle flavors just keep on a-comin’. This vintage compares well with our award-winning “Best in California” vintage 2011.

Notes of jammy red plum and raspberry on the forefront. The gorgeous mid-palate features french vanilla and peppercorn. The finish is long and with black cherry and Asian spices.