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Cabernet Sauvignon

picked

September 28, 2017

First quarter moon

pressed

October 24, 2017

Waxing crescent moon

racked

May 22, 2019

Waning gibbous moon

bottled

May 31, 2019

Waning crescent moon

With a late heat spike, our vines shut down a bit, which ultimately gave the clusters more time to develop flavor without becoming over-ripe. Hand-picked, meticulously sorted, this was the first year we included block seven into the blend, and we are smitten with her. Block one (45%) gives us our fennel and star anise, block three (32%) gives us our cedar and tobacco leaf, and block seven (18%) gives us everything pretty: plum, currant, orange zest, cocoa and rosemary, freshly grated nutmeg. 


  • ABV 14.7%
  • Vintage 2017
  • Region Santa Barbara County
  • Varietal 96% Cabernet Sauvignon, 2% Cabernet Franc, 2% Petit Verdot

Food Pairing

A fireside wine, if you just enjoy a glass while you unpack your day, or try it with cacio e pepe, portabello mushrooms with a cabernet glaze, or popcorn.

Vineyard Notes

2017 presented some unique challenges, however our lovingly farmed vines faired well with the early September heat spike. We were thrilled with our first crop from the newly planted Right-Left vineyard. The red soils in this section are unique in the area and give the wines a delicate energy.

Production Notes

We gain complexity in this wine with native yeast fermentation, a variety of clones, and fermentation vessels. We use everything from rotary barrels, to stainless steel, to larger foudre. These wines spend about 30 days on their skins.

 

CASES: 154

SOLD OUT

Cabernet Franc

picked

September 8, 2017

Waning gibbous moon

pressed

October 5, 2017

Full moon

racked

May 22, 2019

Waning gibbous moon

bottled

May 31, 2019

Waning crescent moon

This bold, ruby red elixir is unique, powerful, and bursting with energy. Planted in 2010, we’re arriving at the place where the vines self-regulate how much fruit they want to carry, and every year will continue to hone their nature craft. Black pepper, dried herbs, sage and thyme, dusty raspberry, plum, spicy vanilla, with a chalky, textural finish. This wine will age well because of its robust tannin, beautiful fruit, and an abundance of acid. 


  • ABV 14.5%
  • Vintage 2017
  • Region Santa Barbara County
  • Varietal 100% Cabernet Franc

Food Pairing

Pairs well with holiday fare, roasted root vegetables, mashed potatoes, and stuffing with cranberries.

Vineyard Notes

Our Cabernet Franc block is consistently one of the most balanced and beautiful sections of the vineyard. In 2017 it fared remarkably well through a short, but intense heat wave in early September. 

Production Notes

Picked by hand in the early morning hours on September 8th, the beautiful fruit was gently destemmed and sorted and put into a 1.5 ton foudre where it underwent fermentation with native yeasts.

 

CASES: 80

SOLD OUT

Petit Verdot

picked

September 29, 2017

First quarter moon

pressed

October 31, 2017

Waxing gibbous moon

racked

May 22, 2019

Waning gibbous moon

bottled

May 31, 2019

Waning crescent moon

This is our big boy, but still a gentle giant. On the nose you find lavender, sage, leather, pepper, and fresh cedar… carried through to the palette with graphite, black currant, and black tea. Every time I open this wine, it drinks incredibly well. 


  • ABV 14.6%
  • Vintage 2017
  • Region Santa Barbara County
  • Varietal 94% Petit Verdot, 6% Cabernet Sauvignon

Food Pairing

Pair this wine with a great book or cook up something spicy. Braised chicken thighs with Moroccan spices, or beef, grilled eggplant, or a Stilton cheese.

Vineyard Notes

This 0.86 acre block was planted in 2010 to clone 1058. It's coming into its own after seven years of loving care.

Production Notes

This fruit was destemmed and sorted into an open top puncheon and stainless steel tank. It spent almost a month on the skins before it was pressed into both new and neutral barrels.

 

CASES: 94

SOLD OUT