Tag Archives: North Coast

June Wine Club Pairing Recipe

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JUNE WINE CLUB:

Bold wine Style logoskylark-alondra-cabernet-bottleSkylark Wine Company
Alondra
Cabernet Sauvignon
Mendocino County, California

BOLD WINE STYLE

Alondra is the Spanish word for Skylark. Perfumed nose of black cherry, blueberry and cassis with those classic cabernet characteristics of tobacco leaf and mint. The fruit-inspired palate features cassis and cherry fruit front and center, while that defining cabernet structure deftly folded into the fruit. Ripeness and elegance are the hallmarks of Alondra Mendocino Cabernet Sauvignon, which can be enjoyed now or cellared for the next decade.

WINE DETAILS:

  • Region: North Coast AVA, Mendocino County, California
  • Varietals: Cabernet Sauvignon
  • Alcohol: 14.5% alcohol / volume
  • pH: 3.52 g/l
  • Total Acidity: 6.6 g/l

WINEMAKER’S NOTES:
Alondra Mendocino Cabernet Sauvignon is sourced from one block in the heart of Mendocino County. Farmed organically, it is located in the rugged terrain of Northern California, near the banks of the Upper Russian River and the foothills of the Mayacamas. This vineyard is planted with three clonal selections specifically selected for this site. In early July 2024, the region experienced a record-breaking heat spike that transitioned to a long and moderately cool growing season. The Cabernet was picked in mid-October under ideal conditions. Gently crushed into a fermenter and left to ferment at its own pace with native yeasts. After primary fermentation we racked into 30% new Taransaud barrels (a French cooperage in Cognac) for eight months. The winemakers executed one rack and returned, then bottled all free run juice unfined and unfiltered.

John Lancaster and Robert Perkins

Photo by Skylark Wine Company: John Lancaster and Robert Perkins

ABOUT THE WINERY:
Skylark Wine Company is collaboration between Boulevard Restaurant wine directors John Lancaster and Robert Perkins. John and Robert have run the wine program at the acclaimed Boulevard Restaurant in San Francisco for the past fifteen years. During their tenure at Boulevard, they have built a close friendship, an inventory of wines from around the globe and a palate of tasting wines of the world from vintage to vintage. This partnership has created long-term relationships with the entire scope of the wine industry, from winemakers to vineyard managers to owners. With these relationships, their next logical progression was the realization of a dream: making fine wine from select vineyards in Northern California. While the original plan was simply a barrel, they jumped in with 14 barrels of Syrah from the 2002 harvest. Skylark Wine Company was formed. Learn more about Skylark Wine Company here.

tri tip steak with salsa on a cutting board

Grilled Tri-tip with Santa Maria Salsa

INGREDIENTS:

  • 2 lb tri-tip steak, fat trimmed off
  • 2 tablespoon coarse Kosher salt or sea salt
  • 2 teaspoon black pepper
  • 2 teaspoon garlic powder
  • 2 teaspoon chili powder
  • 1 tablespoon brown sugar, dark
  • 2 teaspoon smoked paprika
  • 1 teaspoon dry mustard
  • 1 28 oz can diced tomatoes drained
  • 2 stalks celery finely chopped
  • 3 scallions chopped, green and white parts
  • 2 Anaheim peppers seeded and finely chopped
  • ¼ cup cilantro chopped
  • 2 tablespoon lime juice
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon oregano dried
  • 1 teaspoon basil dried
  • 1 teaspoon hot sauce, ie. Tabasco, Louisiana Hot Sauce
  • 1½ teaspoon garlic salt

DIRECTIONS:

  1. Sprinkle the coarse Kosher (or sea) salt all over the tri-tip. Place in the refrigerator for 1 hour.
  2. In a small bowl, mix together the black pepper, garlic powder, chili powder, paprika, brown sugar, and dry mustard.
  3. Fire your grill up for 2-zone cooking. One side with direct heat and the other side with no heat.
  4. Remove the tri-tip from the refrigerator. Dust off the excess salt, but leave enough of it to season the steak. Sprinkle the rub all over the meat. Use your fingers to press it into the steak.
  5. Place the tri-tip on the indirect heat side of your grill and lower the lid. Cook until an internal temperature reaches 110°F, about 30 to 45 minutes. Flip the meat about halfway while cooking.
  6. Move the tri-tip to the direct heat side of the grill and cook until an internal temperature of 130°F is reached. Remove from the grill and let the meat rest for 5 to 10 minutes (the temperature will rise to 135°F).
  7. Slice against the grain and then top with the salsa, with extra served at the table.
  8. In a large bowl, mix all of the ingredients together. Chill in the refrigerator until ready to use. (You can make this up to several hours of grilling, or you can make it while the tri-tip is chilling with salt in the fridge).

Information & Photos © Skylark Wine Company – All Rights Reserved.
© Recipe courtesy of How to Feed a Loon – All Rights Reserved.

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July Bubbly Club Iowa

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Bubbly Wine Clubduckhorn-decoy-brut-rose-sparkling-wine-bottleDecoy
Limited Brut Rosé Sparkling Wine
California

BUBBLY WINE STYLE

Artfully combining Pinot Noir and Chardonnay, this radiant Brut Rosé draws you in with tantalizing aromas of Bing cherry, wild strawberry, candied lemon rind and graham cracker. On the palate, generous fruit flavors are framed by a lively balance between luxurious mousse and vibrant acidity, which carries the wine to a bright, sophisticated finish.

Decoy-Varietal-ComboAnalysis: 12.5% alcohol / volume
Varietal: Pinot Noir, Chardonnay
pH: 3.00-3.50
TA: 0.7-0.9 g/100 ml
RS: 0.00-0.12 g/100 ml
Dosage: 0.5-1.0 g/dL
Method: Méthode Champenoise

Production & Winemaking:
Crafted in the méthode champenoise style and harvested early, this stunning wine spent a year en tirage before being disgorged. This fresh and radiant Brut Rosé shimmers with layers of strawberry, summer melon and orange blossom.
 
About Decoy Wines:
From its inaugural vintage in 1985 by legendary vintners Dan and Margaret Duckhorn as the companion label to Duckhorn Vineyards, Decoy has evolved to the perfect and comprehensive entry-level luxury brand for the entire Duckhorn Portfolio. It is a collaboration of all Duckhorn Portfolio winemakers that produces high-quality wines at remarkable prices. Its fruit is sourced from distinguished grower and estate vineyards, making approachable yet complex wines that are ready upon release. Learn more here.
 

Photo and Information © Decoy Wines – All Rights Reserved

piper-sonoma-brut-bottlePiper Sonoma
Brut
Sonoma County, California

BUBBLY WINE STYLE

Primarily composed of Chardonnay, with some Pinot Noir, this Brut is dry and fresh, with a long elegant finish, possessing crisp citrus flavors with hints of green apple, mandarin orange and brioche. Delicious on its own or the perfect foundation for memorable mimosas and other classic cocktails such as their signature Sonoma 75. This sparkling wine pairs perfectly with crab cakes, sautéed shrimp or sushi.

Piper Sonoma Brut has a pale gold color, petite bubbles and a rich, creamy texture. Sonoma’s warm summer days and cool nights prolong the growing season, producing flavorful grapes with fresh acidity. The fruit is harvested by hand in small containers and whole clusters are pressed to bring out pure aromas and flavors.

Appellation: Sonoma County, California
Analysis: 13.5% alcohol / volume
Varietal: 70% Chardonnay, 20% Pinot Noir, 3% Pinot Blanc, 7% Aged Reserve Blend
RS: 6.5 g/L
Method: Méthode Champenoise
Awards: 91 pts. – Wine Enthusiast

In the Vineyards:
With nearly forty years of experience in Sonoma County, the winemaking team source from more than 20 growers, some of whom, like the Greene, Young and Ledbetter families, have been supplying grapes for more than three decades. Many growers have adopted voluntary no-till farming practices, with a strict adherence to hillside ordinances. Sustainable agriculture and integrated pest management techniques have been integrated and organic or naturally derived fertilizers are utilized, while composted grape material is used as fertilizer to increase water efficiency and help build soil structure.
 
In the Cellar:
Chardonnay, Pinot Noir and Pinot Blanc fruit is hand picked and brought directly to the winery. Each parcel is pressed and fermented separately, creating an extensive selection of base wines to choose from. Winemaker Keith Hock then tastes each component and selects those base wines that show potential to produce exceptional wine. The cuvée is placed en tirage for secondary fermentation in the bottle prior to disgorgement. Finally, a small percentage of older reserve wine is included in the liqueur d’expedition adding further complexity and texture.
 
House Style:
The Piper Sonoma house style is focused on precision and attention to detail. Each wine displays a balance between fruit expression, complexity and texture, to create wines that are immediately approachable and can further develop with bottle aging.
 
About Piper Sonoma:
Piper Sonoma was founded in 1980 by the Marquis d’Aulan family, direct descendants of the Piper family. Recognizing Sonoma as a great growing region for Chardonnay and Pinot Noir, and believing in its terroir, the family’s vision was to produce world-class sparkling wines in the New World, using old-world winemaking techniques. Nearly forty years later, the Piper Sonoma winemaking team continues to realize that vision and hand crafts premium sparkling wines under the guidance of long-time winemaker Keith Hock.
 
 
Photo and Information © Piper Sonoma. Video © Folio Fine Wines. – All Rights Reserved

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June Bubbly Club Iowa

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Bubbly Wine ClubSB-NV-Brut-Rose-transparentSchramsberg Vineyards
Brut Rosé
North Coast, California

BUBBLY WINE STYLE

Schramsberg’s Brut Rosé is fruitful, complex and dry, making it both versatile with food and delicious by itself as an apéritif. The character of the wine is strongly influenced by bright, flavorful Pinot Noir grown along the coast from southern Mendocino County to northern Marin County. A few small lots of Pinot Noir are fermented in contact with their skins to add depth and subtle color to this vibrant sparkling wine. Chardonnay gives spice, structure and length on the palate.

“The 2019 Brut Rosé opens with enticing aromas of raspberry, strawberry and peach, intermingled with layers of lemon shortbread, brioche and a hint of white florals. A bright entry of watermelon, cherry-limeade, candied orange and sugar cookie leads to a long quenching finish.” – Winemakers Sean Thompson, Jessica Koga and Hugh Davies 

Analysis: 13% alcohol / volume
Varietal: 66% Pinot Noir, 34% Chardonnay
TA: 8.0 g/L
pH: 3.19
RS: 9.0 g/L
Appellation: North Coast, California
County Composition: 48% Sonoma, 24% Napa, 22% Mendocino, 6% Marin
Harvest Dates: August 20 – September 24th, 2019
Release Date: September 1st, 2022
Barrel Fermentation: 32%
Critical Acclaim: 93 pts Wine Enthusiast, 92 pts Wine Spectator
Serving Suggestions: This is a very versatile wine; try it with sushi, salmon, rock shrimp, roast chicken BBQ ribs, Caprese and Panzanella salads, red berry tarts and an array of cheeses, charcuterie, nuts and fresh fruit. For more recipe inspiration, click here.

SchramsbergVineyards_Vineyard-Sources-2020

© Schramsberg Vineyards

Production & Winemaking:
Hand picking, careful handling and gentle pressing produce a wine of delicacy, aromatic purity and depth. Following the fall harvest and fermentation of the base wines, extensive tasting trails are carried out in the spring to create a polished blend reflective of the vintage. The finished blend undergoes a second fermentation in bottle before aging on its yeast lees for about two years, just enough to achieve refined effervescence and toastiness without diminishing its refreshing, vibrant appeal.
 
For 2019, winter brought an abundant amount of rainfall which helped restore the water reservoirs that had suffered from years of drought. With additional late rains in May, the vines had ample water for the growing season. The transition from veraison to full ripeness was very consistent due to the warm, but not hot, temperatures that were maintained during the summer. Harvest started slightly later than average, and in the end brought a bountiful crop with exceptional fruit structure, depth of flavor, and bright acidity.
 
About Hugh Davies – President and CEO:
Hugh-Davies-Headshot

© Hugh Davies, President and CEO

Hugh Davies was born in 1965, the year his parents, Jack and Jamie Davies, revived the historic Schramsberg Vineyards property in Napa Valley. Forty years later, Hugh was named president and CEO of the then 40-year-old sparkling wine house. Prior to 2005, he held the dual responsibilities of winemaker and general manager for the winery. He serves on the board of directors for the Napa Valley Vintners (president 2006), and with his family, chaired the 2004 Auction Napa Valley. For prior hands-on experience in the wine industry before joining Schramsberg, Hugh worked with Möet et Chandon in Epernay; Petaluma Winery in South Australia, and Mumm in Napa Valley, among others.
 
About Schramsberg Vineyards:
SB-Script-LogoIn 1965, Jack and Jamie Davies established Schramsberg as a sparkling wine estate on the property originally founded in 1862 by German immigrant Jacob Schram. At a time when there were only 22 bonded wineries in Napa Valley and fewer than 100 acres of California vineyards planted to Chardonnay and Pinot Noir, they set out to make world-class sparkling wine in the true méthode champenoise style. Theirs was the first California winery to provide a Blanc de Blancs in 1965 followed by a Blanc de Noirs in 1967. Now their son Hugh Davies, who was born the same year the Davies arrived at Schramsberg, leads the winery’s management and winemaking team. Learn more here.

Photo and Information © Schramsberg – All Rights Reserved

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Rangel Ranch Zinfandel

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Vanilla Cheesecake with Berries Vanilla Cheesecake with Berry Compote

INGREDIENTS:

  • For the Crust:
    • 2 package Bahlsen Waffeletten cookies
    • 2 cups crushed butter crackers (approx. 30)
    • 4 tablespoons butter, melted
  • For the Cheesecake:
    • ½ cup whole milk
    • 2 vanilla bean pods, cut half lengthwise
    • 2 pounds cream cheese, room temperature
    • 1 cup granulated sugar
    • 4 large eggs
    • 1 tablespoon vanilla extract
    • 4 ounces white chocolate, chopped
  • For the Mixed Berry Compote:
    • 1 cup raspberries
    • 1 cup blueberries
    • 1 cup strawberries
    • 1 teaspoon lemon juice
    • ¼ cup granulated sugar

DIRECTIONS:

  1. For the Crust:
    1. Preheat oven to 350°F.
    2. Add the Bahlsen Waffeletten Cookies and crackers to your food processor and pulse until finely chopped; then slowly pour in the butter until well combined.
    3. Press the mixture into the bottom of a lightly buttered 8-inch springform pan; then bake for 5 minutes. Remove and allow to cool.
  2. For the Cheesecake:
    1. Add the milk to a small saucepan; then scrape off as much of the vanilla beans into the milk as you can using the back of a knife. Add the vanilla bean pods to the milk; then warm over medium heat. Remove from heat and allow to cool.
    2. Combine the cream cheese and sugar in your stand mixer until creamy; then add the eggs, vanilla and cooled milk.
    3. Mix until creamy; then stir in the white chocolate by hand and pour into the cooled crust.
    4. Place the cheesecake on a baking sheet and add 2 cups of water to the pan so that you create a water bath for the springform pan.
    5. Bake on the middle oven rack for approximately 50-60 minutes or until top is lightly brown and the top springs back when gently touched. Remove from the oven and allow to cool before refrigerating.
    6. Top with the mixed berry compote when ready to serve.
  3. For the Mixed Berry Compote:
    1. Add all ingredients to a small saucepan and bring to a boil. Remove from heat and allow to cool. Keep refrigerated until ready to serve.

© Recipe courtesy of Carrie’s Experimental Kitchen.

APRIL WINE CLUB:

Bold wine Style logoRangel-Ranch-North-Coast-Zinfandel-bottleRangel Ranch
Zinfandel
North Coast, California

BOLD WINE STYLE

This Zinfandel is medium-bodied with notes of dark cherry, raspberry and spice wrapped in gentle oak. 

Varietal: Zinfandel
Analysis: 13.5% alcohol / volume
pH: 3.51
TA: 0.57%
RS: 0.51%
Pairing: BBQ, smoked cheeses, salami, spicy cuisine, and cheesecake with berry compote

Winemaking:
Stainless steel fermentation at 90ºF; daily pump over, aged 18 months in American Oak barrels.

ABOUT THE WINERY:
Rangel Ranch focuses on the traditions of their family making and enjoying food friendly wines. Their wines reflect their family history and heritage in every bottle of their Napa County and North Coast releases. Vintage to vintage, winemaker, Paul Scotto, focuses on wine profiles that have held wide appeal through the decades and remain true to the Rangel family traditions. The reds are oak accented with soft tannins and ready to enjoy right away; while the whites are unoaked, crisp and medium bodied.

ABOUT SCOTTO CELLARS:

The family’s vinous heritage and history dates back to 1883 when Salvatore Dominic Scotto, an officer in the Italian Navy, began making wine at his home on the Island of Ischia, just off the coast of Italy.  In addition to making wine for his family (a long-held custom in Italy), Salvatore also treated his friends and neighbors to the fruits of his labor. 

Great-great grandpa Salvatore passed his skills along to his son Dominic, who migrated to Brooklyn in 1903 and continued the family’s winemaking tradition in America. He carried on the Scotto heritage with his sons who sold their father’s homemade wine in five-gallon crocks from the family’s horse drawn cart. After Prohibition, Anthony Sr. and his older brother Sal created Villa Armando (nicknamed Rustico).  Rustico is still produced today and has filled 200,000,000 glasses since its inception, making it one of California’s oldest wine brands.

Today Scotto Cellars is a 5th-generation family-owned and managed wine producing company.  They take pride in treating team members not only as collaborators but also as family members who are encouraged to think creatively and live with a can-do attitude. For five generations the Scotto family has embraced the Old World traditions of sharing meals and celebrating meaningful moments with friends.  Wine has always been a centerpiece of these events and a reflection of Scotto’s Italian heritage they so proudly embrace.  Read more >

Scotto Cellars 5th Generation

Information © Rangel Ranch – All Rights Reserved.

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April Wine Club Pairing Recipe

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Stuffed Mushrooms

Classic Stuffed Mushrooms

INGREDIENTS:

  • 1 ½ pounds white mushrooms cleaned, stems removed
  • stems from mushrooms finely diced
  • 1 sweet onion finely diced (about 1 cup)
  • 2 garlic cloves minced
  • 8 tablespoons butter
  • ½ cup breadcrumbs*
  • 1 cup grated Romano cheese**
  • Kosher salt
  • pepper

DIRECTIONS:

  1. Preheat oven 400°F.
  2. Melt the butter in a large skillet over medium heat. Sauté the stems and onions until the onions are softened and translucent. This should take about 10 minutes.
  3. Stir in garlic and sauté until fragrant. Remove from heat.
  4. Stir in breadcrumbs and Romano cheese. Season with salt and pepper. The cheese is salty, so make sure you taste first then salt.
  5. Stuff the mushrooms with the filling. Use a teaspoon to fill each cap, then pile more on top using the spoon to form a mound.
  6. Place on a parchment or foil lined baking sheet.
  7. Bake for 15 to 20 minutes until the tops are golden.

© Recipe courtesy of The Genetic Chef.

APRIL WINE CLUB:

Bold wine Style logoRangel-Ranch-North-Coast-Cabernet-Sauvignon-bottleRangel Ranch
Cabernet Sauvignon
North Coast, California

BOLD WINE STYLE

This North Coast Cabernet Sauvignon is medium to full-bodied with multi-layered flavors of dark plums and blackberries with gentle tannins.

Varietal: Cabernet Sauvignon
Analysis: 13.5% alcohol / volume
pH: 3.59
Total Acidity: 0.52%
Residual Sugars: 0.30%
Pairing: Stuffed mushrooms, spaghetti with meatballs, prime rib or roasted potatoes

Winemaking:
Fermented 12 days on the skins at 90ºF. Pumped over 3-4 times daily. Aged 18 months in French and American Oak Barrels.

ABOUT RANGEL RANCH:
Rangel Ranch focuses on the traditions of their family making and enjoying food friendly wines. Their wines reflect their family history and heritage in every bottle of their Napa County and North Coast releases. Vintage to vintage, winemaker, Paul Scotto, focuses on wine profiles that have held wide appeal through the decades and remain true to the Rangel family traditions. The reds are oak accented with soft tannins and ready to enjoy right away; while the whites are unoaked, crisp and medium bodied.

ABOUT SCOTTO CELLARS:

The family’s vinous heritage and history dates back to 1883 when Salvatore Dominic Scotto, an officer in the Italian Navy, began making wine at his home on the Island of Ischia, just off the coast of Italy.  In addition to making wine for his family (a long-held custom in Italy), Salvatore also treated his friends and neighbors to the fruits of his labor. 

Great-great grandpa Salvatore passed his skills along to his son Dominic, who migrated to Brooklyn in 1903 and continued the family’s winemaking tradition in America. He carried on the Scotto heritage with his sons who sold their father’s homemade wine in five-gallon crocks from the family’s horse drawn cart. After Prohibition, Anthony Sr. and his older brother Sal created Villa Armando (nicknamed Rustico).  Rustico is still produced today and has filled 200,000,000 glasses since its inception, making it one of California’s oldest wine brands.

Today Scotto Cellars is a 5th-generation family-owned and managed wine producing company.  They take pride in treating team members not only as collaborators but also as family members who are encouraged to think creatively and live with a can-do attitude. For five generations the Scotto family has embraced the Old World traditions of sharing meals and celebrating meaningful moments with friends.  Wine has always been a centerpiece of these events and a reflection of Scotto’s Italian heritage they so proudly embrace.  Read more >

Scotto Cellars 5th Generation

Information © Rangel Ranch – All Rights Reserved.

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Learn about our Memberships >

 
 
 

 

Skylark Red Belly

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Down Home Dig-in Chili

© Bewitching Kitchen

© Bewitching Kitchen

INGREDIENTS:

  • 1/4 cup vegetable oil
  • 2 medium onions, finely chopped
  • 2 green bell peppers, chopped
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • 2 1/2 lbs stewing beef, chopped
  • 2 lbs pork shoulder (Boston butt), chopped
  • 4 cans (14 1/2 ounces) stewed tomatoes, drained, liquid reserved
  • salt and pepper to taste
  • 1 bottle pale ale (12 ounce)
  • 7 Tbsp chili powder
  • 4 jalapeno chilies, seeded
  • 1 tsp cayenne pepper
  • 1 tsp cumin
  • Hot pepper sauce (Tabasco type), to taste

DIRECTIONS:

  • Heat the oil in heavy large pot over medium heat. Add finely chopped onions, bell peppers, celery, and garlic and sauté until onions are translucent, about 10 minutes. Remove vegetables using slotted spoon and set aside.
  • Increase heat to high. Add beef and pork; sprinkle with salt and pepper. Cook until browned, stirring frequently, about 10 minutes. Return vegetables to pot. Add tomatoes, ale, chili powder chilies, cayenne and cumin. Reduce heat, cover partially and simmer 2 hours, adding reserved tomato liquid if chili appears dry. Taste and adjust seasoning with salt and pepper. Uncover and simmer until thickened and meat is tender, 2 more hours.
  • Season chili with hot pepper sauce. Serve with green onions, cheddar cheese, avocado and sour cream.
  • © Photo courtesy of Bewitching Kitchen; Recipe from Bon Appétit, 1988

DECEMBER WINE CLUB:

Mellow style logoSkylark Red BellySkylark Wine Company
Red Belly
North Coast, California

MELLOW WINE STYLE

Purple in the glass. Aromas of black cherry, plum, black licorice and a violet floral top note completes the engaging and complex nose. The red and black fruits on the palate turn creamy, silky and supple; as the medium-bodied palate is polished with lovely fruit viscosity buffered by inner mouth perfume. This is an eminently drinkable vintage for Red Belly, enjoyable now and for the next decade.

Red Belly is Skylark’s ode to the South of France where blending varietals to create a unique synergy is the way of life. Blending compatible varietals together is a centuries old tradition, and the Skylark team loves the challenges and complexities that come with that tradition. The Red belly is comprised of 40% Niemi Vineyard Carignane, 36% Ashurst Vineyard Syrah and 24% Sawyer Vineyard Grenache. Each varietal is fermented separately, then after secondary fermentation in barrel, the cepage is finalized after multiple blending sessions. The goal for Red Belly is juicy fruit, integrated tannins and early accessibility with mid-term aging potential. Skylark has definitely have achieved that here.

John L and Robert P

Photo by Skylark Wine: John L. and Robert P.

Varietal: 40% Carignan, 36% Syrah, 24% Grenache
Analysis: 14.5% alcohol / volume
pH: 3.61
TA: 6.2
Aging: Native yeast vinification of individual varietals in neutral French oak
Harvested: Hand-picked
Vineyards: Niemi Vineyard – Ashurst Vineyard – Sawyer Vineyard
Produced: 37 barrels – 925 cases

“While we continuously explore the fertile California landscape for red wine vineyards that excite us, our current releases are native to the Rhone Valley in France. Our single vineyard Syrahs are inspired by the Northern Rhone wines of Cote Rotie and Hermitage. Our Grenache is reflective of the great wines produced in the south of France in tiny villages such as Chateauneuf-du-Pape. We love the style of these wines and have discovered vineyards in Northern California that allow these varietals to truly shine.”

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Learn about our Memberships >