California Red

Dry-farmed, hand-harvested Cabernet Sauvignon. Fermented & aged in 20% new french oak for 18 months. Classic, smooth, & silky. Blackberry, leather, cassis on the nose. Earthy notes, green olives, peppercorns & black fruit on the palate.

Yes, cherries, and other dark fruit & stony minerality wrapped around deeper black-plum & spicy/savory notes. Balanced, smooth, light tannins on finish.

Organically farmed, single vineyard. 10 days carbonic maceration, then de-stemmed & fermented on skins another 4 days; aged in neutral french oak for 10 months. Soft & smooth w/ strawberry/rhubarb, anise, lavender. Slightly chill for a classy summer red.

Sourced from multiple vineyards in Santa Barbara County, including some estate owned, this go-to Pinot mingles notes of clove and anise with strawberry and raspberry. It’s a versatile, food-friendly red at a pretty nice price.

Smoky & meaty, with notes of blackberries & violets.

Classic California Zin from vines planted between 1888 & 1915.

Soft, smooth, dark fruit, touch of mocha/caramel. This wine is minimally handled to best express the grape, site, and vintage. Harvested at lower sugars with little to no new oak for balance and food-friendliness.

Organic. 100% Cabernet Sauvignon. Sourced entirely from the Farella Vineyard in the Coombsville AVA