This wine is tart and a little sweet. Notes of white flowers, crisp green apple, and a dash of honey. Reminiscent of our 2012 Riesling. Chefs Pairing: Slow-Cooked Spicy Chicken Curry

Jasmine, white tea, green pear, orange blossom, wet stone. This wine is ever so slightly sweet and pairs super well with SPICY. Chefs Pairing: Grilled Chicken Bahn Mi Sandwiches

Flavors of popcorn, buttered toast, apples. This cider was aged 12 months in Chardonnay-seasoned oak barrels. This cider is naturally cabonated using a bottle-conditioning technique often employed in the craft beer industry. We bottle this and allow the fermentation to completely arrest in bottle, resulting in a deliciously bubbly, naturally fermented beverage. Chefs Pairing: Grilled shrimp skewers.

Passion fruit, white peach, saison, poached pineapple, and melon. This is our second ever "Pét nat"! Pétillant Naturel is a wine that is bottled before it has fully finished fermenting and sealed with a screw cap. The wine continues to ferment, building pressure with the conversion of sugar to alcohol and C02 resulting in some pretty awesome BUBBLES. Chefs Pairing: Shrimp + Crab Louie Salad

Apricot, cotton candy, melon, strawberry lemonade nerds, orange blossom, NECTAR. 100% stainless. Our first sparkling wine, a Symphony "Pét nat". Pétillant Naturel is a wine that is bottled before it has fully finished fermenting and sealed with a screw cap. The wine continues to ferment, building pressure with the conversion of sugar to alcohol and C02 resulting in some pretty awesome BUBBLES. Chefs Pairing: Brunch (deviled eggs), mimosas + pjs.

Cherry preserves, cedar, vanilla, flamed orange peel. This wine was crafted to follow closely in the style of Goat I - Goat Without a Rope - crafted as a tribute to my awesome grandfather. Without giving too much away on this one (we want you to come in to see if you can guess what varietal this is), this wine is 100% one varietal. It's rich, spicey and packed with fruit. This lush, juicy workhorse red was crafted to pair with e'rthing. Chefs Paring: Moroccan spiced elk (or beef) stew.

It is rich in style with notes of blueberries, black tea, and black raspberry. Chefs Pairing: Braised Mole Beef Tacos

This wine would taste killer out on a friends boat. Notes of honeysuckle and lychee fruit. Candied ginger. Super seriously aromatic + tasty. Melon + Proscuitto. A warm summer evening and a basket of fried chicken.

Tart and refreshingly crisp, bright and appley with a subtle hint of lemon rind. This cider is bottle conditioned and un-filtered. Pairing: Baked Brie with honey + rosemary

A carbonic and native ferment! Fresh with bright red fruit, boysenberry, slate, and the faintest hints of flint and smoke. Chefs Pairing: Beef Burger topped with Mushrooms and Arugula

FRESH BING CHERRY. MINERAL/PEPPER POWDER. RASPBERRY JUICE. BRIGHT/FRESH. LIGHTLY BODIED RED. Chefs Pairing: Peppery pulled pork sliders with bing cherry bbq sauce.

Juicy and round with velvety tannins. Notes of fig, cinnamon, morella cherries, blueberries, and brown sugar. Pairing: Turkey with cranberry sauce... Thanksgiving leftovers for the win!

Harvested from two sites in Santa Ynez, this wine has soft tannins and a ton of strawberry. Notes: Strawberry/raspberry fruit leather. Lavender essence. This wine is very fruit forward, and has very soft tannins. Roasted Grape + Ricotta Crostini