Traditional winemaking techniques harmonize the flavors of cool climate Chardonnay grapes with flavors and aromas that result during barrel fermentation and aging. Enticing flavors of pear, peach, pineapple, lemon and pink grapefruit.

Deep red cherry color that welcomes the senses with aromas of black cherry, black raspberry with notes of allspice, anise and hints of cedar. Inviting layers of dried red cherry, black plum, rhubarb, black cherry and dried mushroom on the palate that features rich mouthfeel combined with a refined tannin structure and balanced acidity that linger on the finish long after the first taste.

Deep ruby red color with the inviting aromas of toasted bread, malted chocolate, allspice and cigar box. Generous flavors of blackberry jam, black licorice and violets flood the palate while achieving a balance with the soft round tannins and full bodied mouthfeel. The rich fruit flavors of this wine would pair well with a pork tenderloin topped with a reduction sauce

Light gold straw color with aromas of white peach, lemon, lime and pomelo with overtones of toasted oak and fresh brioche. The flavors of tangerine, kiwi, cinnamon and lemon curd are immediately evident as the silkiness of the mid-palate evolves into a finish of notes of wet slate.

Bright red cherry color. Aromas of red cherry, cherry blossom with toasty notes. Flavors of raspberry, red currant, “Red Vines” finish with caramelized topping of crème brûlée.

Light cherry color. Aromas of strawberry and pomegranate. Flavors of cranberry, raspberry, cherry and finishes with a flinty graphite minerality.

This wine has not yet been released. It is available for purchase at our futures price of $90 per bottle, in three-packs only. November release price is $115 per bottle. Not eligible for discounts.

Ruby color with floral aromas of violet, rose petal and hibiscus surround the spice notes of juniper berry, allspice and sandalwood. Straight forward flavors of Bing cherries, raspberry and plum rounded off with notes of wet redwood on the finish. Well integrated tannins and balanced acidity provide a framework for the structure of this wine. Our preferred pairings for this wine include grilled lamb chops or a tenderloin of beef.

Aromas of peach, pineapple and a floral note of apple blossom. Flavors of grilled pineapple and baked apple lead into a rich mid-palate with a silky, vanilla finish.

This wine has not yet been released

Deep red cherry color with nuanced aromas cedar, truffle, damp earth and sage with underlying hint of ripe raspberry. Delicate even in its youth, this wine exhibits flavors of red raspberry, ripe strawberry, rhubarb and red apple while soft approachable tannins linger on the finish.

Light gold straw color with alluring aromas of pineapple, honeysuckle, orange marmalade, white peach and dried mango. A bright entrance highlights the flavors of lemon, grapefruit and Bartlett pear and shines the crisp acidity and notes of light oak and crushed rocks on the finish.

Our offering from this extreme edge of coastal California features deep cherry color, with aromas and equally flavors of black cherry, raspberry, and “Jolly Rancher.”

Enticing aromas of red cherry, nori (dried seaweed), soy sauce, and a hint of eucalyptus. Nuanced flavors of black currant, blueberry, and black plum along with notes of cedar and black licorice

The color of red cherry with aromas of raspberry, red cherry, plum and slate that signal classic Pinot Noir character. Layers of dried cranberry, cherry and plum reveal notes of brown spice including cinnamon and cardamom are evident from the start while a light salinity lingers on the finish. This wine evokes a trusted finesse which is evident in the balanced acidity and in the refined tannin structure.

The color of red cherry with aromas of cedar, black tea and tobacco elegantly framed by notes of a forest floor on a warm summer morning. The earthiness on the nose is echoed by the flavors of sandalwood, crushed stone and dried red cherries and cranberries. Fine grained tannins linger on the finish along with hints of raspberry.

Aromas of pineapple, pear, honeysuckle, and lemongrass with a hint of cinnamon. Flavors of mango, pineapple, and toffee with a velvety mid palate and a light touch of toasted oak on the finish.

Primera is our flagship wine, a cellar selection of the best barrels of Pinot Noir from our Edna Ranch. A rare lot that, through terroir driven expression, rivals the very best Pinot Noirs of the world. Available at $120 per bottle, in three-packs only. Aromas of black cherry, black plum, and black currant along with floral notes of violet and a hint of crushed stones. Harmonious flavors of blackberry preserves, anise, and huckleberry with a stunningly rich mid-palate, well integrated tannins, and notes of graphite on the finish.

Primera is our flagship wine, a cellar selection of the best barrels of Pinot Noir from our Edna Ranch. A rare lot that, through terroir driven expression, rivals the very best Pinot Noirs of the world. Available at $120 per bottle, in three-packs only. Aromas of black cherry, black plum, and black currant along with floral notes of violet and a hint of crushed stones. Harmonious flavors of blackberry preserves, anise, and huckleberry with a stunningly rich mid-palate, well integrated tannins, and notes of graphite on the finish.

This deeply dark purplish red wine is incredibly perfumed, no doubt due to the Grenache. There are black pepper and cedar notes as well as anise and a confectionery balsamic aspect. Under the spicy top notes sits a solid red fruit core.

Bright red cherry color. Aromas of raspberry, and red currant. Flavors of red currant, raspberry and boysenberry. Not eligible for discounts.

Bright cherry in color. Aromas of cherries and floral notes of cherry blossom. Flavors of bing cherries, raspberry with crushed stones on the finish.

This dessert wine was made in the style of ice wine. Here in our mild maritime climate we don’t get the hard freezes needed to make this wine on the vine. Instead we use a commercial freezer company just south of us to freeze the juice solid. As the juice thaws a concentration takes place as the water stays behind in the form of ice and an almost honey like syrup melts out. We then ferment this essence into wine. The very high sugar content of this juice is quite stressful for the yeast so the fermentation stops before all of the sugar is consumed leaving high levels of residual sugar behind. In this vintage, the yeast were a bit more successful than usual so instead of the typical ratio of 10% alcohol to 19% sugar we got bit more alcohol and a bit less sugar.