Tiny batches of grapes were obtained through barter & trade to create this unique cuvee that we hope you enjoy tonight with neighbors. Every season different. Never to be repeated. Local Knowledge. Traditional Techniques

Raspberry otter pop, white pepper, aloe vera. Tropical spicy and an ethereal quality.

Much different than tipical sparkling wines, the finished winw has a unique raw character, loaded with energy and charisma

Sun-lit Ectoplasm color. Beautifully balanced aromas of Anjou pear, Meyer lemon, spiced apple and almond cookies folled by a striking palate of cardamom and Key Lime pie

Heady aromas of blueberry pie, luxurious suede couches, ham paninis and unlit menthol cigarettes. Firm tannins anchor flavors of grilled meats, cherry cola, sweet carob and black licorice chews, all cased up together conveniently in a cigar humidor.

Traditional method, sparkling pinot noir rose in a can. Can conditioned. Bone Dry.

Layered with notes of black currant, spearmint, bacon, and smoked cedar planks, this wine seems to change almost by the second. It is plush, both in aromatics and in mouthfeel, with blueberry, violets, kirsch and creme de cassis joining notes of tobacco and cola. A Truly Californian Claret.

Dusty, desert cherry hookah smoke with touch of mint. Strawberry, roasted fig and smoked cherry flavors are wild and right. Ready for the basque banquet hall on lamb shank night or great out of styrofoam with goat tacos from the mercado

Pok Pok Papaya salad, Golden ripe pears, almond cookies and touch of cinammon. White gold in color with a slightly salty mouthfeel. Pretty swanky for Pismo Beach.

Elegant aromatics with hints red berries, dark cherries and dried flowers. The fresh fruit expands on the palate with hints of candy caps and a mysterious umami character. Instead of the typical bubbly and juicy fruit the carbonic fermentation helped maintain an old world elegance.

Black Cherries, figs, cola and almond bark. Touch of smoke and black tea. Hint of white pepper, clove and cinnamon.