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Four Brix Winery
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Baubles


  • Baubles-BrutTasting 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

Cabernet Franc


  • Tasting Notes

    Aromas of cassis, spice, bell pepper & touch of cedar. Flavors of pepper,
    blackberry, clove & spice and mouth-watering taste. Lingering finish with noticeable tannins but not overwhelming. Enjoy now and for another 5-6 years.

    Production

    Fermentation occurred in small open-top tanks for 15 days. Punch down was
    three times daily. Wine was pressed into French barrels, a mix of new and neutral. Wine spent 20 months in barrel.


    Call To Purchase (805) 256-6006


    Meritage Specifics

    • Blend: 100% Cabernet Franc
    • Barrel aging: 20 months
    • Punched Down: 3 times daily during fermentation
    • Harvested: October 11th, 2014
    • Harvest method: 100% hand-harvested
    • Fermentation: 15 days
    • Bottled: June 25th, 2016
    • Alcohol: 14.6%
    • Released: May, 2017
    • Aging Potential: 8-10 years
    • Food Pairing: Very versatile pairing wine: from roast chicken to sausage and peppers to pork.

     


CAV Block 4


  • CAV-Block-4-2013

    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.


    SOLD OUT


    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

Desirous


  • Tasting Notes

    100% Grenache Blanc from Camp 4 Vineyard in Santa Ynez Valley. Aromas of orange, and a hint of pear; taste of dried apricots and a little fig. Balanced and round mouthfeel with a 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.


    Call To Purchase (805) 256-6006


    Grenache Blanc Desirous Specifics

    • Blend: 100% Grenache Blanc from Camp 4 Vineyard in Santa Ynez Valley
    • Barrel Aging: 3 Months
    • Bottle Aging: 14 Months
    • Aging Potential: 6-8 Years
    • 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
    • Palate: Pear, Green Apple, Dried Apricot, Light Creaminess, Slight Minerality
    • Food Pairing: Triple Cream Brie with Truffles, Pork Terrine with Toasted Pistachios, and Fish Soup

Dry Riesling


  • Tasting Notes

    100% Riesling from Cani Amante Vineyard in Ojai. (Cani Amante means “Dog Lover”). Light floral and fresh fruit aromas make you think it may be slightly sweet- it is not! The finish is crisply dry and very refreshing.

    Production

    Grapes were hand-harvested in July 2015 from a small lot planted in 2010. Wine was crushed and pressed into stainless steel tank. Cool, slow fermentation took place over 65 days. Bottled April 17, 2016 then released August 1, 2016.


    Call To Purchase (805) 256-6006


    Dry Riesling Specifics

    • Blend: 100% Riesling
    • Harvest: July 2015
    • Harvest method: 100% Hand-Harvested
    • Fermentation: Slow Cool Over 65 Days
    • Residual Sugar: 0%
    • Bottled: April 17, 2016
    • Alcohol: 13.5%
    • Released: August, 2016

Meritage


  •  

    Tasting Notes

    Appearance of Dark inky violet with red rim with an aroma of berry & cherry notes with a 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.


    Call To Purchase (805) 256-6006


    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

Petite Sirah


  • PS-2011

    Tasting Notes

    Aromas of dark berry fruit & spice. Flavors are of exploding red cherries in
    the mouth. Medium tannin throughout the middle of the palate. Rich in flavor and mouth feel without being over the top.

    Production

    Petite Sirah is a late-ripening grape. Harvest was late October in cooler
    weather. Fermentation occurred in small open-top tanks and averaged 13 days. Punch down was two-three times daily. Wine was pressed into French barrels, a mix of new and once used and neutral. Wine spent 23 months in barrel.


    Call To Purchase (805) 256-6006


    Petite Sirah Specifics

    • 100% Petite Sirah
    • Barrel aging: 23 months
    • Punched Down: 2-3 times daily during fermentation
    • Petite Sirah: Harvest date October, 2012
    • Harvest method: 100% hand-harvested
    • Fermentation: 13 days
    • Bottled: September 14th, 2014
    • Alcohol: 14.4%
    • Released: January, 2016
    • Aging Potential: 7-10 years
    • Food Pairing: Rich, hearty food such as: braised short ribs, juicy steak with peppercorn sauce.

Rhondezvous


  • 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.


    Call To Purchase (805) 256-6006


    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

Sangiovese


  • Tasting Notes

    Bold fruit flavors of raspberry, ripe blackberries balanced with light acidity,
    typical of Sangiovese. This however, is a more fruit-forward style and big tannins. Big & beautiful now yet worthy of a few years of aging.

    Production

    Fermentation occurred in small open-top tanks for 14 days. Punch down was
    three times daily. Wine was pressed into French barrels, a mix of new and neutral. Wine spent 22 months in barrel.


    Call To Purchase (805) 256-6006


    Meritage Specifics

    • Blend: 100% Sangiovese Cani Amante Vineyard
    • Barrel aging: 22 months in 225-L French oak barrels, 100% once used
    • Barrels: Center of France, Vosges, Allier, Nevers
    • Punched Down: 3 times daily during fermentation
    • Harvested: August 16th, 2014
    • Harvest method: 100% hand-harvested
    • Fermentation: 14 days
    • Malolactic fermentation: Natural in barrel
    • Bottled: June 25th, 2016
    • Alcohol: 14.3%
    • Released: November, 2016
    • Aging Potential: 8-10 years
    • Food Pairing: Rich, hearty foods such as boar shank in rich sauce, lasagna or that perfect steak!

Scosso


  • 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.


    Call To Purchase (805) 256-6006


    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

Smitten


  • Tasting Notes

    Light gold in color, our “Smitten” is 100% Viognier from Camp 4 Vineyard in Santa Ynez Valley.  Aromas of pears, fresh fig and honeysuckle. Flavors of stone fruits and light and slightly sweet finish. Our first Smitten we’ve left with just a touch of sugar.

    Production

    Wine was crushed and pressed into stainless steel tanks. Slow cool
    fermentation occurred over 2 months. 20% of the wine spent 4 months in used French oak.


    Call To Purchase (805) 256-6006


    Smitten Specifics

    • Blend: 100% Viognier
    • Viognier Harvested: September, 2015
    • Harvest method: 100% hand-harvested
    • Slow Cold Fermentation: 2 months
    • Bottled: April 17, 2015
    • Aging Potential: 5-6 Years
    • Alcohol: 13.6%
    • Released: November 1, 2017
    • Aroma: Peaches and Pears and Honeysuckle
    • Food Pairing: Salads with citrus dressing, spicy Thai foods, smoked salmon with creme fraiche, we loved it with a German brie topped with pineapple.

Temptress


  • 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.


    Call To Purchase (805) 256-6006


    Temptress Specifics

    • Blend: 85% T, 12% G, 3% M
    • Barrel aging: 18 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
    • Harvested: Sept-Oct 2011
    • Fermentation: 13 days
    • Malolactic fermentation: Natural in barrel
    • Blended: June 18-20, 2013
    • Bottled: June 8, 2013
    • Aging Potential: 7-10 Years
    • Alcohol: 14.6%
    • Released: November, 2014
    • Aroma: Dark Berry and Cherry with Tobacco Notes and a Little Spice
    • Palate: Full Yet Smooth Flavors of Dried Cranberries and a Touch of Spices
    • Food Pairing: Braised Short Ribs, Foods with Smoked or Roasted Chiles, Pork Tacos

Zeductive


  • 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. Zinfandel from McGourty Vineyard in Paso Robles; Petite Sirah from Gold Hawk Vineyard in Sonoma. All grapes entered the open-top bins as whole berries. Each varietal was fermented to dryness over 13-14 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 February, 2015 with bottling April 25, 2015.


    SOLD OUT


    Zeductive Specifics

    • Blend: 75% Zinfandel, 25% 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: Harvested 4, 2013
    • Harvest method: 100% hand-harvested
    • Petite Sirah: Harvested October 25, 2013
    • Harvest method: 100% hand-harvested
    • Malolactic fermentation: Natural in barrel
    • Blended: February, 2015
    • Bottled: April 25, 2015
    • Alcohol: 14.7%
    • Released: February, 2016