Wine Tech Sheets

Location: Cabernet sourced from the Santa Clara AVA located in the Central Coast.

Winemaking: The grapes were harvested on September 14 3-day cold soak on skins followed by a 14-day fermentation. Elevage and aging continued in French oak for 2 years and bottle for another year.

Tasting Notes: Aromas of dill, leather, sweet plums. On the palate this wine has soft well-developed tannins, flavors of tobacco and oak spice to finish.

Pairing: Lamb, carnitas, grilled food and burgers would all be great compliments. Because this wine has had time to evolve, and tannins mature this is a very versatile wine and can be paired with a variety of dishes. 

Cases Produced: 483

Technical Data:

ABV 14.5%

pH 3.54

Location: Cabernet sourced from the Santa Clara AVA located in the Central Coast.

Winemaking: The grapes were hand harvested in early October 14 with a 3 day cold soak on skins followed by a 14 day fermentation. 8 month elevage and aging.

Tasting Notes: Aromas of brambly fruit, tart raspberries, contrasted by sweet plums. On the palate this wine has soft well developed tannins, its fresh and lightly structured. This is a very easy drinking wine with characteristic cabernet flavors that’s very approachable in its youth.

Pairing: Lamb, carnitas, grilled food and burgers would all be great compliments. This wine would pair really well with summer time food in warm weather because it’s a fresher style of cabernet with balanced alcohol and a fresh approach.

Cases Produced: 166

Technical Data:

ABV 12.4%

pH 3.71

Location: All the grapes are grown on our estate vineyard in the Santa Clara Valley. Vine age is about 30 years old across all varieties.

Winemaking: A blend from our estate vineyard honoring Stephen Dorcich who planted and farms the vineyards. 42% Malbec, 14% Syrah, 14 % Cab Franc and 28% Mourvedre 18 months elevage in French oak with 28% new French oak composing the final blend.

Tasting Notes: Aromas of bright cherry, dark chocolate, tobacco, leather. On the palate, this wine has chewy tannins, with flavors of allspice, graphite, and chocolate. This wine has a very long finish with fruit and acid being the structural components.

Pairing: This wine would pair well with pasta bolognese, pork chops, bar-b-q, and most  meat dishes.

Cases Produced: 166

Technical Data:
ABV 14.35%
pH 3.81

Location: The grapes for this blend come from our estate vineyard in the Santa Clara Valley AVA. Vine age averages about 30 years old across all varieties.

Winemaking: This is a red blend consisting of 42% Petite Verdot, 39% Syrah and 19% Merlot.  The wine was barrel aged in french oak for 15 months before bottling. The final blend consisted of 32% new french oak.

Tasting Notes: Aromas of blackberry, raspberry, tomato leaf, sweet oak and damp earth. leather, smoke, earth. On the palate this wine has very fine well developed tannins with a long finish.

Pairing: This wine would pair well with grilled meat such as skirt steak, tri tip, braised short ribs, or kebabs.  Also great cheese and charcuterie pairings such as stilton, gorgonzola, parmesan and aged gruyere.

Cases Produced: 166
Technical Data:
ABV 13.6%
pH 3.49

Location: Merlot sourced from our estate vineyards in Santa Clara Valley. Planted in 1990 and 1996 both blocks consist of clones 181 and 314 on rootstock 5c and 3309.

Winemaking: The grapes were hand harvested from our estate and brought into the winery Oct 17 and allowed to cold soak for three days. Fermentation lasted 13 days followed by 2-year elevage in 35% new French oak.

Tasting Notes: Aromas of ripe plum, cherry, forest floor, pine contrasted by sweet oak aromas. On the palate this wine is medium bodied and has soft well-balanced tannins and acidity. The sweet fruit flavors and oak follow through on the palate.

Pairing: This wine would pair well with a NY strip, or pork chops. It would also compliment a sweet side dish such as roasted root vegetables such as sweet beets or squash. A nice contrast to the sweet perceived fruit flavors found in the wine would be an acid driven goat cheese and beet salad with bitter greens.

Cases Produced: 232

Technical Data:
ABV 14.5%
Ph 3.51

Location: Merlot sourced from our estate vineyards in the Santa Clara AVA located in the Central Coast. Merlot Clones 181 and 314 on rootstocks 5c and 3309, planted in 1990.

Winemaking: The grapes were hand harvested and crushed on October 4th 2018. The grapes were given a three-day cold soak before primary fermentation started. Fermentation on skins lasted 10 days. This wine was barrel aged for 2.8 years in 38% new French oak barrel and 62% neutral barrel.

Tasting Notes: Medium bodied wine with aromas of plums, graphite, and allspice. On the palate this wine has flavors of raspberries and has chewy chalky tannins followed by very bright acidity.

Pairing: Because of the acidity, this wine would pair well with dishes that include beef, lamb, pork. For example, a hearty pasta Bolognese or a slow cooked carnitas in salsa verde. It has vibrant refreshing acidity which would work well with richer dishes.

Cases Produced: 100

Technical Data:
14.5% ABV
3.36 pH

Location: Mourvèdre sourced from our estate vineyards in the Santa Clara AVA located in the Central Coast. Clone 4 on rootstock SO4, planted originally in 1990.

Winemaking: The grapes were hand harvested and whole bunch pressed on a gentle cycle. The juice was allowed to undergo a cold settling for several days then racked off lees. Cool fermentation lasted 12 days in stainless steel tanks. The wine was then allowed to age in stainless steel for three months prior to bottling.

Tasting Notes: Aromas of fresh rose petals, tart strawberries, raspberries and lemon cream. On the palate this wine has similar flavors of berries, lemon zest with long lasting acidity and well balanced structure. This wine is light pink in color while very bright and lively out of the bottle.

Pairing: Our Mourvèdre Rosé is a great way to start a meal or can also be enjoyed on its own. It has the weight and structure which would work well with cheese and charcuterie. It would also pair well with delicate soups, pasta dishes with tomato-based sauces. It could easily transition into chicken or pork dishes because of its structure and acid profile.

Cases Produced: 224 cases
Technical Data:
ABV 11%
pH 3.2

Location: Sauvignon Blanc sourced from vineyards in the Santa Clara AVA located in the Central Coast.

Winemaking: The grapes were hand harvested and whole bunch pressed on a gentle cycle. The juice was allowed to undergo a cold settling for several days then racked off lees. Cool fermentation lasted 19 days in stainless steel tanks. The wine was then allowed to age in stainless steel for four months prior to bottling.

Tasting Notes: Aromas of pineapple, cantaloupe, and lime zest. This wine is very zesty and aromatic on the nose. On the palate this wine has tropical flavors of pineapple, and lime. It’s very fresh and vibrant with a long finish.

Pairing: Perfect warm weather wine, great as an aperitif to start a meal. It can be paired with a wide range of foods such as salads, ceviche, raw oysters and a range of seafood.

Cases Produced: 244 cases

Technical Data:
ABV 12.5%
pH 3.36

Location: Syrah sourced from our estate vineyard in the Santa Clara Valley. There are two separate blocks of Syrah on the estate both consisting of Estrella clones on 110r rootstock planted in 1990.

Winemaking: The grapes were hand harvested September 25 and given a cold soak for three days. Fermentation lasted 10 days. Elevage consisted of 20 months aging in barrel, 22% new French oak and 78% neutral and twice used barrels.

Tasting Notes: Blackberries, raspberries cocoa powder with slight hints of leather and oak spice. On the palate this wine is medium bodied with chewy tannins.

Pairing: This is a great summer wine that would pair well with bar b q, smokey meats, charcuterie. Acid driven cheese such as blue cheese paired with sweet compotes will complement the sweeter attributes of this wine.

Cases Produced: 100 cases

Technical Data:
ABV 14.3%
pH 3.61

Location: The Syrah is sourced from our estate vineyard in the Santa Clara Valley. There are two separate blocks of Syrah on the estate both consisting of Estrella clones on 110r rootstock planted in 1990.

Winemaking: The grapes were hand harvested October 9th and given a cold soak for three days. Fermentation lasted 10 days. Elevage consisted of 18 months aging in barrel, 28% new French oak .

Tasting Notes: Blackberries, tart raspberries, cocoa powder with slight hints of leather and oak spice. On the palate, this wine is medium-bodied with soft tannins. This wine is very approachable and balanced.

Pairing: This is a great summer wine that would pair well with bar b q, smokey meats, and charcuterie. Acid-driven cheese such as blue cheese or goat cheese paired with sweet compotes will complement the sweeter attributes of this wine.

Cases Produced: 166 cases

Technical Data:
ABV 13.7%
pH 3.66%

Location:The Syrah is sourced from our estate vineyard in the Santa Clara Valley. There are two separate blocks of Syrah on the estate both consisting of Estrella clones on 110r rootstock planted in 1990.

Winemaking:The grapes were hand-harvested in September and given a cold soak for three days. After primary fermentation, the wine was pressed and settled in tank for 2 days before being racked to french oak barrels for aging. Elevage consisted of 20 months of aging in barrel with 40% new French oak.

Tasting Notes:Blackberries, preserved cherries, black pepper, leather and spice all abound on the nose.  The palate opens up as a lighter style Syrah but with smoky meaty flavors so often associated with the variety.  This is complemented by a mixture of Bing cherries and a hint of ancho chile.

Pairing:This wine will pair nicely with heartier beef and pork dishes prepared in a slow roasted manner—think Osso Bucco.

Cases Produced:190 cases

Technical Data:
ABV 12.2%
pH 3.79
TA 5.9 g/L

Location: The final bottling from our estate, Zinfandel. Zinfandel clones dupratt on rootstock 110 R planted in 1990.

Winemaking: The grapes were harvested on September 29, 2018. Fermentation lasted 11 days followed by 2 years in neutral French oak barrels.

Tasting Notes: Aromas of strawberry and raspberry with a savory contrast showing aromas of leather, pine, and forest floor. Medium light bodied with great acidity.

Pairing: This wine is great red for summer and warm weather. Try it lightly chilled as a light bodied red alternative to whites and rose. Pair with bar-b-q, grilled veggies pool side its a very versatile wine.

Cases Produced: 200

Technical Data:
ABV 14%
pH 3.63

Location:  Albarino planted on the Dorcich Family Estate in 2021.

Winemaking: The first vintage of Albarino ever produced from the estate vineyard.  This very small crop was pressed 100% whole cluster and cold settled to remove most of the solids.  After 24 hours of clarification, the wine was racked to a small concrete tank and fermented at 60 degrees for 2 weeks.  After fermentation was completed, the resultant wine was racked off heavy lees to two stainless steel barrels to age for an additional 4 months.  Bottled in March 2024

Tasting Notes: The wine expresses an intriguing aroma of anise, white pepper and orange blossoms.  On the palate, green apple—or maybe even quince—combine with whole cloves to create a depth of character supported by a backbone of citrusy acid.

Pairing: Be adventurous with this wine.  It will pair well with softer, aged cheeses such as Comte or aged gouda.  The acid will hold well enough for fattier poultry and the spice elements should play well with most pork dishes, braised belly in particular.

Cases Produced: 38

Technical Data: 
12.7% ABV 
pH 3.22
TA: 7.6 g/L

Location:  Cabernet Franc grown from our estate vineyards in the Santa Clara AVA located in the Central Coast. Clone 4 on rootstock 5C, planted originally in 1990 and grafted over to Cabernet Franc in 1996.

Winemaking: The grapes were hand harvested on October 30, 2019 and allowed to cold soak for 3 days. Primary fermentation lasted 15 days. This wine was aged for 18 months in 100% neutral French oak barrels.

Tasting Notes: Green bell pepper, tomato leaf, smokey and savory with hints of tobacco and dried oregano. On the palate this wine is medium bodied with chewy tannins the acid comes through all the way to the finish.

Pairing: Grilled Lamb, eggplant, pasta Bolognese, middle eastern dishes such as rolled grape leaves or stuffed vegetables with lamb and rice, hummus, and grilled pita bread. Any smoky flavors would really compliment this wine. Alternatively Indian food, with tons of cumin or spiciness and grilled naan would really compliment well. The tannins make this a great food wine but left alone its balanced and not overpowering to enjoy without food either. A great alternative red in hot summer months.

Cases Produced: 200

Technical Data:
14.3% ABV
3.68 pH

Location: Cabernet Franc grown from our estate vineyards in the Santa Clara AVA located in the Central Coast. Clone 4 on rootstock 5C, planted originally in 1990 and grafted over to Cabernet Franc in 1996.

Winemaking: The grapes were hand harvested on October 15, 2020 and allowed to cold soak for 3 days. Primary fermentation lasted 15 days. This wine was aged for 18 months in 50% new French oak barrels.

Tasting Notes: This wine has a beautiful balance with Cabernet Franc typicity. The wine is vibrant with acid, yet maintains its savory edge. Green garrigue, tomato leaf, ripe strawberries smokey, savory with hints of tobacco and dried oregano. On the palate this wine is medium bodied with chewy tannins the acid comes through all the way to the finish.

Pairing: Grilled Lamb, eggplant, pasta bolognese, middle eastern dishes such as rolled grape leaves or stuffed vegetables with lamb and rice, hummus and grilled pita bread. Any smoky flavors would really compliment this wine. Alternatively Indian food, with tons of cumin or spiciness and grilled naan would really compliment well. The tannins make this a great food wine but left alone its balanced and not overpowering to enjoy without food either. A great alternative red in hot summer months.

Cases Produced: 100
Technical Data:
12.75% ABV
3.78 pH

Location:  Cabernet Franc grown from our estate vineyards in the Santa Clara AVA located in the Central Coast. Clone 4 on rootstock 5C, planted originally in 1990 and grafted over to Cabernet Franc in 1996.

Winemaking: The grapes were hand harvested in late September and allowed to cold soak for 2 days. Primary fermentation lasted 12 days. This wine was aged for 15 months in 28% new French oak barrels.

Tasting Notes: This wine has a beautiful balance with Cabernet Franc typicity. The wine is vibrant with acid, yet maintains its savory edge. Green garrigue, tomato leaf, ripe strawberries smokey, savory with hints of tobacco and dried oregano. On the palate this wine is light bodied with chewy tannins the acid comes through all the way to the finish.

Pairing: Grilled Lamb, eggplant, pasta bolognese, middle eastern dishes such as rolled grape leaves or stuffed vegetables with lamb and rice, hummus and grilled pita bread. Any smoky flavors would really compliment this wine. Alternatively Indian food, with tons of cumin or spiciness and grilled naan would really compliment well. The tannins make this a great food wine but left alone its balanced and not overpowering to enjoy without food either. A great alternative red in hot summer months.

Cases Produced: 166

Technical Data:
ABV 12.3%
pH 3.6

Location: These grapes are sourced from the Vidovich Vineyard on Montebello Road in the Santa Cruz Mountain AVA. 2450’ in elevation with limestone soils perfect growing conditions for premium structured mountain Cabernet Sauvignon.

Winemaking: Handpicked October 2, 2017 and fermented in stainless steel tanks. This wine was aged in French oak barrels for 2.5 years and then bottled in June of 2020.

Tasting Notes: Aromas of blueberries, cherries, sweet cola, oak, graphite, contrasted by savory aromas of sage and tomato leaf. On the palate this wine is full bodied with firm powdery tannins.

Pairing: Grilled sausages, pork, salty and rich dishes which would lend a great contrast to the tannins and fruit profile found on this wine.

Cases Produced: 397

Technical Data:
ABV 14.4%
pH 3.54

Location: The Vidovich Vineyard is located in the Santa Cruz Mountains about 15 miles from the Pacific Ocean. It’s a quite unique and exceptional growing site often referred to as a “Grand Cru” region of California. It is one of the coolest growing sites for Cabernet Sauvignon in California. Perched up on the mountain 2450’ in elevation, with soils consisting of limestone and clay. These high quality factors contribute to well structured, age worthy wines with vibrant natural acidity.

Winemaking: The grapes were hand harvested and crushed on October 2, 2018 followed by a  3 day cold soak. The wine fermented on skins for 12 days. Wine elevage was 2.7 years in 50% new French oak and 50% neutral French oak barrels followed by 1 year in bottle.

Tasting Notes: Big aromas of oak, graphite, black currant and black cherry. On the palate this wine has flavors of forest floor, big chewy tannins with a firm back bone of acidity.

Pairing: Braised short ribs, lamb, prime rib, beef bourguignon would be delicious pairings. This wine has firm tannins with well balanced natural acidity which would be a great contrast to dishes rich in protein and savory qualities.

Cases Produced: 220 cases

Technical Data:
15.5% ABV
3.37 pH

Location: These grapes are sourced from the Vidovich Vineyard on Montebello Road in the Santa Cruz Mountain AVA. 2450’ in elevation with limestone soils perfect growing conditions for premium structured mountain Cabernet Sauvignon.

Winemaking: Handpicked October 2, 2019 and fermented in stainless steel tanks. This wine was aged in French oak barrels for 2.5 years and then bottled in June of 2022.

Tasting Notes: Structured with fine tannins. Aromas of blueberries, cassis, and sweet cola. On the palate this wine has lively acidity showing its terroir of limestone soils, and extreme mountain fruit. It is full bodied with firm fine tannins. This wine has great aging potential.

Pairing: Grilled sausages, pork, salty and rich dishes which would lend a great contrast to the tannins and fruit profile found on this wine.

Cases Produced: 150 cases

Technical Data:
ABV 14.75%
pH 3.45

Location:  Malbec sourced from our estate vineyards in the Santa Clara AVA located in the Central Coast. Clone 9 on rootstock SO4, planted originally in 1990 and grafted over to Mourvedre in 1996.

Winemaking: The grapes were hand harvested on September 11, 2021. Grapes were loaded whole bunch, uncrushed into a tank. The tank was then filled with CO2. Carbonic maceration lasted 12 days then the wine was pressed. Primary fermentation continued in stainless steel. After malolactic fermentation in the barrel, the wine aged for 9 months in stainless steel.

Tasting Notes: Inspired by the quaffable wines of Beaujolais, yet a fun twist using Malbec from our Estate. This wine is definitely not shy! A pop of aromas including raspberries, blueberries, and fresh flowers. The wine is light bodied with really bright acid contrasted by chewy tannins.

  Pairing: Sweet bar-b-q, grilled asada, pork roast or grilled pork, rosemary crusted chicken and potatoes. Empanadas or an array of cheese and charcuterie. This is a great summer wine. Try it lightly chilled.

Cases Produced: 100

Technical Data:
11.50% ABV
3.74 pH

Location: The grapes for this blend all come from the estate vineyard. Vine age averages about 30 years old across all varieties. The inspiration for this wine was to create a GSM blend.

Winemaking: This is a red blend consisting of 28% Mourvedre, and 72% Syrah from our estate vineyard. The wine was barrel aged in french oak for 15 months before bottling in 42% new
french oak.

Tasting Notes: Aromas of leather, smoke, earth, graphite, baking spices from oak aging contrasted by hints of raspberries and strawberries. On the palate this wine is medium bodied, with firm chewy tannins.

Pairing: This wine would pair well with grilled meat such as skirt steak, tri tip, braised short ribs, or kebabs. Also great cheese and charcuterie pairings such as stilton, gorgonzola, parmesan and aged gruyere.

Cases Produced: 166

Technical Data:
ABV 13.1%
pH 3.60

Location: Grapes sourced from our estate vineyards in the Santa Clara Valley AVA located in the Central Coast. Cabernet Sauvignon clones 7 and 8, Merlot clones 181 and 314 were planted in 1990. The Cabernet Franc clone 4 and Petite Verdot clone 2 were grafted over in 1996 on 1990 planted rootstock.

Winemaking: This is our Bordeaux inspired red blend. Consisting of 45% Cabernet Sauvignon 45% Merlot, 5% Cabernet Franc, 5% Petit Verdot. The entire blend consists of 34% new oak and 66% neutral French Oak. The grapes were all hand harvested and elevage in oak barrels lasted about 26 months for each component, it was aged separately until blending which took place before bottling February 1, 2021.

Tasting Notes: Brambly fruit aromas of blackberry, and black currents. On the palate this wine has flavors of graphite, toasted oak forest floor and leather. Its medium plus bodied wine with firm tannins and a nice balance of acidity.

Pairing: Rich, salty, fatty cuts of steak and lamb would be great with this wine.  Or a bacon cheeseburger, pulled pork sandwiches. If enjoying the cheese or dessert courses stilton, gorgonzola and dishes containing chocolate would be great with this wine.

Cases Produced: 150

Technical Data:
ABV 14.40%
pH 3.48

Location: Grapes sourced mostly from our estate vineyards in the Santa Clara Valley AVA located in the Central Coast. Cabernet Sauvignon clones from a neighboring vineyard. Merlot clones 181 and 314 were planted in 1990. The Cabernet Franc clone 4 and Petite Verdot clone 2 were grafted over in 1996 on 1990 planted rootstock.

Winemaking: This is our Bordeaux inspired red blend. Consisting of 57% Cabernet Sauvignon, 28% Merlot, 5% Cabernet Franc, and 10% Malbec. The entire blend consists of 38% new oak and. The grapes were all hand harvested and elevage in oak barrels lasted for 18 months for each component, it was aged separately until blending which took place before bottling in April 2022.

Tasting Notes: Brambly dark fruit aromas of blackberry, plum skin, followed by dark chocolate. On the palate this wine has flavors of cocoa, toasted oak, forest floor and leather. It’s a medium plus bodied wine with firm tannins and a nice balance of acidity.

Pairing: Rich, salty, fatty cuts of steak and lamb would be great with this wine.  Or a bacon cheeseburger, pulled pork sandwiches. If enjoying the cheese or dessert courses stilton, gorgonzola and dishes containing chocolate would be great with this wine.

Cases Produced: 166

Technical Data:
ABV 13.60%
pH 3.74

Location: Cabernet sourced from our estate vineyards in the Santa Clara AVA located in the Central Coast. Clones 7 and 8 on rootstock 5c and SO4, planted originally in 1990. Secondly Merlot from the estate vineyard clones 181 and 314 on 5c and 3309 rootstock. A small component of Cabernet Sauvignon from the Montebello Ridge Vineyard an exceptional value in this blend.

Winemaking: This blend consists of 50% estate Merlot, 25% estate Cabernet Sauvignon, and 25% Montebello Cabernet Sauvignon.  A 2 day cold soak on skins followed by a 10 day fermentation. Elevage and aging continued in French oak for 15 months with 50% new French oak.

Tasting Notes: Aromas of dill, leather, sweet plums. On the palate this wine has structured well developed tannins, flavors of tobacco and oak spice to finish. This wine will age very well.

Pairing: Lamb, carnitas, grilled food and burgers would all be great compliments. Because this wine has had time to evolve and tannins mature this is a very versatile wine and can be paired with a variety of dishes. 

Cases Produced: 166

Technical Data:
ABV 13%
pH 3.4

Location:  Malbec sourced from our estate vineyards in the Santa Clara AVA located in the Central Coast. Clone 9 on rootstock SO4, planted originally in 1990 and grafted over to Mourvèdre in 1996.

Winemaking: The grapes were hand harvested on October 16, 2019 and allowed to cold soak for 3 days. Primary fermentation lasted 13 days. This wine was aged for 18 months in 25% new French oak barrels and 75% neutral barrels.

Tasting Notes: Sweet baking spices from the oak aging, aromas of blackberries and blueberries. On the palate this wine is medium bodied, with soft powdery tannins and long-lasting acidity.

  Pairing: Sweet bar-b-q, grilled asada, pork roast or grilled pork, rosemary crusted chicken and potatoes. Empanadas or an array of cheese and charcuterie.

Cases Produced: 150

Technical Data:
14.0% ABV
3.74 pH

Location:  Malbec sourced from our estate vineyards in the Santa Clara AVA located in the Central Coast. Clone 9 on rootstock SO4, planted originally in 1990 and grafted over to Mourvèdre in 1996.

Winemaking: The grapes were hand harvested on October 8, 2020 and allowed to cold soak for 3 days. Primary fermentation lasted 14 days. This wine was aged for 17 months in 30% new French oak barrels.

Tasting Notes: Sweet baking spices, graphite, milk chocolate, aromas of blackberries and blueberries. On the palate this wine is medium bodied, with soft powdery tannins with flavors of wild berries, eucalyptus and cured meats.

Pairing: Sweet bar-b-q, grilled asada, pork roast or grilled pork, rosemary crusted chicken and potatoes. Empanadas or an array of cheese and charcuterie.

Cases Produced: 166

Technical Data:
14.0% ABV
3.82 pH

Location: Malbec sourced from our estate vineyards in the Santa Clara AVA located in the Central Coast. Clone 9 on rootstock SO4, planted originally in 1990 and grafted over to Mourvedre in 1996.

Winemaking: Malbec sourced from our estate vineyards in the Santa Clara AVA located in the Central Coast. Clone 9 on rootstock SO4, planted originally in 1990 and grafted over to Mourvedre in 1996.

Tasting Notes:Sweet baking spices from the oak aging, aromas of blackberries and blueberries. On the palate this wine is medium bodied, with soft powdery tannins and long lasting acidity.

Pairing: Sweet bar-b-q, grilled asada, pork roast or grilled pork, rosemary crusted chicken and potatoes. Empanadas or an array of cheese and charcuterie.

Cases Produced: 166

Technical Data:
13.0% ABV
3.4 pH

Location:  Malbec sourced from our estate vineyards in the Santa Clara AVA located in the Central Coast. Clone 9 on rootstock SO4, planted originally in 1990 and grafted over to Mourvedre in 1996.

Winemaking: The grapes were hand harvested in September and allowed to cold soak for 2 days. After primary fermentation, the wine was pressed and settled in tank before being racked to french oak barrels for aging. This wine was aged for 20 months in 40% new french oak barrels.

Tasting Notes: Violets and red currants abound on the nose while juicy red fruits, such as pomegranate, combine with earthy spice and bay leaves to create an intriguing and luscious red.

  Pairing: Pair this wine with grilled or smoked poultry, hearty mushrooms and cured meats especially speck.

Cases Produced: 192

Technical Data: 
ABV 13.4% 
pH 3.8
TA 6.4 g/L

Location:  Mourvedre grown on our estate vineyards in the Santa Clara AVA located       in the Central Coast. Clone 4 on rootstock SO4, planted originally in 1990 and grafted    over to Mourvedre in 1996.

Winemaking: Grapes were hand harvested in the early morning hours and went directly to the press to preserve aromatics.  After pressing, the juice was settled for 24 hours and then was racked to a new tank and fermented at 50 degrees for approximately 3 weeks.  After completion of fermentation the wine was racked off lees to stainless barrels for 4 months.  Bottled in March 2024.

Tasting Notes: Aromatically, this wine expresses dried orange peel and dried strawberries as well as ripe persimmon.  On the palate strawberries persist and are joined by raspberries and grapefruit pith.  A sweet, savory balance is accompanied by lively acid leading to an excellent wine for sunny days.

Pairing: This wine will pair beautifully with lighter fare, including fresh fruits (think watermelon salad with grilled paneer), shellfish, and young firm cheeses in the style of feta.  

Cases Produced: 228

Technical Data: 
13.5% ABV 
pH 3.67
TA: 6.3 g/L

Location:  Syrah sourced from our estate vineyards in the Santa Clara AVA located in the Central Coast. Clone 4 on rootstock SO4, planted originally in 1990 and grafted over to Mourvèdre in 1996.

Winemaking: The grapes were hand harvested on October 9, 2020 and allowed to cold soak for 3 days. Primary fermentation lasted 8 days. This wine was aged for 6 months in a 30% 3rd use French oak barrel and 70% neutral barrel.

Tasting Notes: This wine has really high tones of blueberries, raspberries, and violets. The aromas are really vibrant and on the palate that vibrancy comes through. Medium bodied wine with chewy tannins some would say this wine is “crunchie” just all around enjoyable. 

Pairing: This would be a great poolside wine, with a slight chill on it. Also, gamy and umami flavors such as charcuterie, duck terrine or foie gras would be a fun contrast to the high-toned fruit in the wine. Rather than pair sweet compotes this wine would serve the same aromatic and flavor profiles. Korean style short ribs, Peking duck, Hawaiian bar-b-q would also be great.

Cases Produced: 66

Technical Data:
14.40 % ABV
3.81 pH