Wild clover honey followed by citrus blossom and herbal notes of thyme highlight the aroma of this wine. On the palate the aroma notes are joined by green apple and a touch of lemon pith. Normally this is our go-to wine for oysters and other shellfish but this year we’re thinking Braised Tuna with Olives, Peppers, and Capers. Serve well chilled.

Playful hints of tangerine, peach, and mango highlight this simple yet beguiling summer Viognier.  We're having ours with a creamy Lemon Basil Chicken salad on Parmesan Cheese Bread.

39% Viognier - 27% Grenache blanc - 23% Roussanne - 6% Clairette Blanche - 5% Picpoul blanc

Full of the complex aromas of fruit, blossoms, poached yellow apples, honey, and citrus zest.  We enjoy this wine with richer fish flavors, lobster, or roasted vegetable

Golden in the glass with an aroma of ripe tropical fruit, honeysuckle, and baked apple, our Roussanne is full-bodied with crisp acidity, a round middle, and a kiss of oak on the finish.  It compliments rustic soups and stews, roasted vegetables, and pasta.  Serve slightly chilled.

Strawberry, pink grapefruit, a hint of watermelon candy and a racy acidity highlight our Grenache Rose.  We treasure this wine on a warm summer evening with lighter fare such as street tacos, salad nicoise, or barbequed chicken.

This wine speaks to our preferred palate with a bright vibrancy and just a kiss of oak. The nose shows strawberry, cherry, and plum with the mouth adding notes of leather and herbs. Not heavy, but not too light, this is the wine we turn to for afternoon sipping with friends.

Grenache is versatile performer that can accentuate and elevate almost every food. We like it best with roasted meats, particularly barbecued chicken or ribs, but be sure to try it with everything from roasted vegetables to Chinese food.

Grenache, the work-horse of Rhône varietals provides the core of red fruit, strawberry, cherry, and hints of leather.  Syrah adds the bass notes with deep, dark fruit and spices.  Finally, Mourvèdre brings it all together with acidity and herbaceous notes of flower petal and pepper.

Pair our 2016 Serenade with boldly sauced foods like barbeque ribs and glazed chicken.

59% Grenache - 23% Syrah - 18% Mourvedre

Dark and full-bodied, this Syrah has a nose bursting with blackberry, blueberry and smoke.  The palate adds tart boysenberry, cocoa, and pepper to create a complex wine that excels when paired with bold food.

We enjoy ours with a Blue-Cheese Bacon Burger, served medium rare, please.

To create a truly special Carignan... Begin with vines planted on the eastern slope of the Santa Cruz Mountains over 130 years ago.  Allow the wine to ferment naturally using on the yeast from the vineyard.  Do your best to do nothing else.

The stepchild of Syrah and Peloursin, Petite Sirah is dark and enticing.  You'll find rich black fruit flavors, dark chocolate, and blueberry with bold tannins and subdued acid.  Pairs well with steaks or Beef Stroganoff

The nose is smoky and complex with plenty of dark fruit and just a hint of toasted oak.  The palate is smooth and luscious with deep fruit, cloves, and chocolate.  The ancient vine Carignane gives this wine a strong backbone and lingering finish without the need for excessive oak.

The most complex of our red wines, we like to pair Nocturne with rich meat dishes such as beef or venison stews on a cool fall evening.

Our reserve wines are defined by starting with the best of the new wines as they come off the press. The young wine is then moved directly to barrel where it matures for at least 24 months on the fine lees. This adds depth of flavor and rounds the mouth feel. Upon bottling the wine is normally allowed to age in bottle for at least a year.

The “regular” version of this wine was fantastic with goulash, pork loin, and roasted chicken but we think this bigger, more tannic version deserves something bolder like the spice and weight of Korean Kalbi Short Ribs.

Our "Winemaker Reserve" collection consists of wines chosen from the very best lots of each vintage.  These select wines are then nurtured through an extra year in barrel and allowed to mature for at least a full year in bottle.  Not all vintages have the quality to produce reserve wines which makes these bottles extra-special.

Not too sweet, not too alcoholic, this is our favorite type of Ruby Port.  Created by combining a still Syrah wine, double-distilled Syrah brandy, and condensed Syrah Syrup - all from the same vintange - this "Port" styled dessert wine is sure to be an after-dinner favorite.

Pair with creamy cheeses, fruit like pears and apricots, dark chocolate baked goods, or use as the base of our heavenly "double dark chocolate port wine sauce" (find the recipe on this site),