Tasting Notes

Citrus, Pear, and floral aromas with a hint of yeast. The fine mousse brings forth the light citrus- smooth and round in the mouth. Finish is crisp with a note of grapefruit.  À votre santé!

Production

Grapes were handpicked into ½ ton picking bins; clusters were sorted by hand before being de-stemmed. Under-ripe and damaged fruit were removed during the sorting process. Varietals are blended early on to allow wine to mature over time before any final blending adjustments are made.  After blending, the wine was returned to French oak barrels for additional barrel aging prior to bottling.

Available in Tasting Room only

Baubles Specifics

• Blend: 60% Chardonnay, 40% Pinot Noir
• Barrel aging: 225-L French oak barrels
• Barrels: Center of France, Vosges, Allier, Nevers
• Méthode Champenoise
• pH: 3.29
• Alcohol: 12.5%
• Released: November, 2015

Tasting Notes

“An impressive showing form a region once lost to Pierce’s disease, this bottling of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot combines fresh boysenberry aromas with crushed mint, black pepper and a hint of chile.  The palate offers fresh-pressed blueberry juice with chopped dill and spearmint, giving much promise for new vineyards in Ojai.  Editors’ Choice.”  90 points Wine Enthusiast, Matt Kettmann

Production

Grapes were handpicked into ½ ton picking bins; clusters were sorted by hand before being de-stemmed. Under-ripe and damaged fruit was removed during the sorting process. Whole-berry grapes entered the open-top bins.

Field blended and fermented to dryness over 15-17 days. During fermentation, punch-down took place two to four times daily to extract ripe tannins and intense flavors from the skins. Malolactic fermentation took place in barrel to help incorporate the oak.  Wine is only racked once just prior to bottling.

Purchase here $48

Cani Amante Vineyard Block 4 Specifics

• Blend: Field blend approximately 85% Cabernet Sauvignon with reminder Merlot, Cabernet Franc, and Petite Verdot
• Barrel aging: 17 months in 225-L French oak barrels, 30% new
• Barrels: Center of France, Vosges, Allier, Nevers
• Punched Down: 2-4 times daily during fermentation
• Harvest: Harvest date 9/12/13
• Harvest method: 100% hand-harvested
• Fermentation: 15 days
• Malolactic fermentation: Natural in barrel
• Bottled: June 2015
• Alcohol: 14.3%
• Released: April 2016

Tasting Notes

100% Grenache Blanc from Camp 4 Vineyard in Santa Ynez Valley. Aromas of green apple and some stone fruit and a little fig. Balanced and round mouthfeel with pleasant fruitiness and light acidity in the finish.

Production

Grapes were handpicked into ½ ton picking bins; clusters were sorted by hand before being de-stemmed. Under-ripe and damaged fruit was removed during the sorting process. Whole-berry grapes entered the open-top bins.

Field blended and fermented to dryness over 15-17 days. During fermentation, punch-down took place two to four times daily to extract ripe tannins and intense flavors from the skins. Malolactic fermentation took place in barrel to help incorporate the oak.  Wine is only racked once just prior to bottling.

Purchase here $26

Grenache Blanc Desirous Specifics

• Blend: 100% Grenache Blanc from Camp 4 Vineyard in Santa Ynez Valley
• Barrel aging: 3 Months
• Barrels: New American Oak
• Harvest: October 2013
• Harvest method: 100% Hand-Harvested
• Fermentation: Slow Cool Over 2 Months
• Malolactic fermentation: Natural in Barrel
• Bottled: June 21, 2014
• Alcohol: 13.7%
• Released: July 2015

Tasting Notes

Appearance of Dark inky violet with red rim with aroma of  berry & cherry notes with hint of smoke and tobacco.  On the palate dark rich cherry & raspberry with hints of espresso and a hint of licorice & black pepper.

Production

Grapes were handpicked into ½ ton picking bins; clusters were sorted by hand before being de-stemmed. Under ripe and damaged fruit was removed during the sorting process. All grapes entered the open top bins whole berry.

Each varietal fermented the wine to dryness over 15-17 days. During fermentation, punched down two to four times daily to extract ripe tannins and intense flavors from the skins. Malolactic fermentation took place in barrel to help incorporate the oak; blending took place in June of 2014. Merlot is blended with the other varietals early on to allow wine to mature over time before any final blending adjustments are made.  After blending, the wine was returned to French oak barrels for additional barrel aging prior to bottling.

Purchase on here $40

Meritage Specifics

• Blend: 64% M, 30% CF, 6% CS
• Barrel aging: 20 months in 225-L French oak barrels, 100% once used
• Barrels: Center of France, Vosges, Allier, Nevers
• Punched Down: 2-4 times daily during fermentation
• Harvest method: 100% hand-harvested
• Fermentation: 15 days
• Malolactic fermentation: Natural in barrel
• Blended: June 18-20, 2014
• Bottled: July 2, 2014
• Alcohol: 14.7%
• Released: November, 2015

Tasting Notes

The color is so inky dark you think it will stain your glass. The viscosity gives the legs the thickness of a weightlifter. The nose is of dark fruit with the most dominant being blueberries. It is robust, lush and smooth all at the same time. Dark fruit comes through on the palette for a full finish which includes blackberries and blueberries. Great now but will certainly age gracefully. Cheers!

Production

Grapes were handpicked into ½ ton picking bins; clusters were sorted by hand before being de-stemmed. Under-ripe and damaged fruit were removed during the sorting process. All grapes entered the open-top bins as whole berries.  Fermented to dryness over 17 days. During fermentation, punch down took place two to four times daily to extract ripe tannins and intense flavors from the skins. Malolactic fermentation took place in barrel to help incorporate the oak.

 Purchase here $40

Petite Sirah Specifics

• 100% Petite Sirah
• Barrel aging: 21 months in 225-L French oak barrels, 100% once used
• Barrels: Center of France, Vosges, Allier, Nevers
• Punched Down: 2-4 times daily during fermentation
• Petite Sirah: Harvest date 10/11/11
• Harvest method: 100% hand-harvested
• Fermentation: 15 days
• Malolactic fermentation: Natural in barrel
• Bottled: June 2013
• pH: 3.58
• Alcohol: 14.4%
• Released: May, 2014

Tasting Notes

The medium-ruby color does not completely divulge what is to come. The nose is a lovely combination of black cherries and tobacco. The full-bodied depth is rich in black cherries and vanilla with hints of raspberries and nutmeg. There are solid tannins to carry it through aging – if you can wait. À votre santé!

Production

Grapes were handpicked into ½ ton picking bins; clusters were sorted by hand before being de-stemmed. Under-ripe and damaged fruit were removed during the sorting process.

Each varietal fermented to dryness over 15-17 days. During fermentation, punch downs were done two to four times daily to extract ripe tannins and intense flavors from the skins. Malolactic fermentation took place in barrel to help incorporate the oak; blending took place in June of 2013. Varietals are blended early on to allow wine to mature over time before any final blending adjustments are made. After blending, the wine was returned to French oak barrels for additional barrel aging prior to bottling.

Purchase here on $40

Rhondezvous Specifics

• Blend: 64% Grenache, 23% Syrah, 13% Mourvedre
• Barrel aging: 16 months in 225-L French oak barrels, 100% once-used
• Barrels: Center of France, Vosges, Allier, Nevers
• Punched Down: 2-4 times daily during fermentation
• Grenache: Harvest date 10/4/2011
• Harvest method: 100% hand-harvested
• Fermentation: 17 days
• Syrah: Harvest date 9/4/11
• Fermentation: 15 days
• Mourvedre: Harvest date 10/22/11
• Harvest method: 100% hand-harvested
• Fermentation: 15 days
• Malolactic fermentation: Natural in barrel
• Blended: June 18-20, 2013
• Bottled: June, 2013
• pH: 3.64
• Alcohol: 14.6%
• Released: November, 2014

Tasting Notes

Lovely ruby color with a bouquet which opens up more and more as you indulge.  Drinks well now and has enough tannins to age for years.  It greets you with richness in the front of your palette.  The viscosity evokes a feeling of heavy creaminess and makes you think of cream soda without the fizz.  The lingering finish, with a touch of blackberries, will last all evening and draw you back for more.  Salute!

Production

Grapes were handpicked into ½ ton picking bins; clusters were sorted by hand before being de-stemmed. Under-ripe and damaged fruit was removed during the sorting process. Whole-berry grapes entered the open-top bins.

Each varietal wine fermented to dryness over 15-17 days. During fermentation, punch-down took place two to four times daily to extract ripe tannins and intense flavors from the skins. Malolactic fermentation took place in barrel to help incorporate the oak; blending took place in June of 2015. Varietals are blended early on to allow wine to mature over time before any final blending adjustments are made. After blending, the wine was returned to French oak barrels for additional barrel aging prior to bottling.

Purchase here $40

Scosso Specifics

• Blend: 64% Sangiovese, 26% Cabernet Sauvignon, 10% Merlot
• Barrel aging: 17 months in 225-L French oak barrels, 100% once-used
• Barrels: Center of France, Vosges, Allier, Nevers
• Punched Down: 2-4 times daily during fermentation
• Sangiovese: Harvest date 9/12/13
• Harvest method: 100% hand-harvested
• Fermentation: 15 days
• Cabernet Sauvignon: Harvest date 9/28/13
• Harvest method: 100% hand-harvested
• Fermentation: 16 days
• Merlot: Harvest date 9/14/13
• Harvest method: 100% hand-harvested
• Fermentation: 17 days
• Malolactic fermentation: Natural in barrel
• Blended:June 18-20, 2015
• Bottled: June 2015
• Alcohol: 14.5%
• Released: November 2015

Tasting Notes

Light gold in color, our “Smitten” is 100% Viognier.  Crisp and light in the mouth, the lovely floral aroma has hints of peaches, typical of Viognier.  The finish has the essence of green apple and slight minerality.  This wine has no oak and is ideal for warm summer days or with light appetizers.

Production

Grapes were handpicked into ½ ton picking bins; clusters were sorted by hand. Under-ripe and damaged fruit were removed during the sorting process. Viognier whole cluster pressed into tank. Slow fermentation was temperature-controlled at 59 degrees Fahrenheit. After fermentation ceased, the wine was aged “sur lies” in tank, and stirred weekly during its aging process.  To retain its acidity and stone fruit characteristic, the wine did not undergo malolactic fermentation.

Purchase here $26

Smitten Specifics

• Blend: 100% Viognier
• Viognier: 9/12/13
• Harvest method: 100% hand-harvested
• Slow Cold Fermention: 45 days at 58 F
• Bottled: March 30, 2013
• Alcohol: 13.6%
• Released: May, 2015

Tasting Notes

The clear, bright medium ruby color is inviting.  The bouquet is reminiscent of wet stone with a bit of earthiness. The tannins are soft but more than adequate for aging with a precocious density. Bing cherries are the predominant flavor with hints of nutmeg and ground allspice in the finish.  Chin Chin!

Production

Grapes were handpicked into ½ ton picking bins; clusters were sorted by hand before being de-stemmed. Under ripe and damaged fruit was removed during the sorting process. All grapes entered the open top bins whole berry.

Each varietal fermented the wine to dryness over 15-17 days. During fermentation, punched down two to four times daily to extract ripe tannins and intense flavors from the skins. Malolactic fermentation took place in barrel to help incorporate the oak; blending took place in June of 2013. Tempranillo is blended with the other varietals early on to allow wine to mature over time before any final blending adjustments are made.  After blending, the wine was returned to French oak barrels for additional barrel aging prior to bottling.

Purchase here $32

Temptress Specifics

• Blend: 85% T, 8% M, 16% G, 7% Graciano
• Barrel aging: 20 months in 225-L French oak barrels, 100% once used
• Barrels: Center of France, Vosges, Allier, Nevers
• Punched Down: 2-4 times daily during fermentation
• Harvest method: 100% hand-harvested
• Fermentation: 15 days
• Malolactic fermentation: Natural in barrel
• Blended: June 18-20, 2013
• Bottled: July 2, 2013
• pH: 3.61
• Alcohol: 14.4%
• Released: November, 2014

Tasting Notes

The deep, dark burgundy color is typical for Zinfandel and Petite Sirah. The bouquet is clean, yet earthy, with hints of French oak and aromas of nutmeg and allspice. This blend begins bright and vibrant on the palette for a full mouth-feel of ripe blackberry and Satsuma plum with notes of white & black pepper. The full finish has a bit of cinnamon in the aftertaste. Simply Zeductive. Cheers!

Production

Grapes were handpicked into ½ ton picking bins; clusters were sorted by hand before being de-stemmed. Under-ripe and damaged fruit were removed during the sorting process. All grapes entered the open-top bins as whole berries.  Each varietal was fermented to dryness over 15-17 days. During fermentation, punch down took place two to four times daily to extract ripe tannins and intense flavors from the skins. Malolactic fermentation took place in barrel to help incorporate the oak; blending took place in April of 2013. Varietals are blended early on to allow wine to mature over time before any final blending adjustments are made.  After blending, the wine was returned to French oak barrels for additional barrel aging prior to bottling.

Sold out and we expect the 2013 to be released this Spring

Zeductive Specifics

• Blend: 76% Zinfandel, 24% Petite Sirah
• Barrel aging: 16 months in 225-L French oak barrels, 100% once used
• Barrels: Center of France, Vosges, Allier, Nevers
• Punched Down: 2-4 times daily during fermentation
• Zinfandel: Harvest date 10/4/12
• Harvest method: 100% hand-harvested
• Petite Sirah: Harvest date 10/11/12
• Harvest method: 100% hand-harvested
• Malolactic fermentation: Natural in barrel
• Blended: April 2014
• Bottled: June 2014
• Alcohol: 14.7%
• Released: May 2015