Wine

Single vineyard, hand-harvested, 24 hours skin-contact. Fermented in used french oak, partial malo, 7 months on lees. Lots of acidity, green apple, wet stones, salt, twangy finish.

Single-vineyard, hand-harvested, natural yeast ferment in neutral French oak. Aged on the lees for 8 months. Full & lush fruit gives way to salty-sea influenced minerality, wet stones, crisp apple. Finishes with a touch of toast. Very pretty.

Sunshine in a bottle.

Sourced from multiple vineyards in Santa Barbara County, including some estate owned, this go-to Pinot mingles notes of clove and anise with strawberry and raspberry. It’s a versatile, food-friendly red at a pretty nice price.

Fresh, fruity, and floral, with a little fresh herbs, a touch of brambles, and the slightest whisper of tannins…drink it with a slight chill, and drink it all summer long. Organic, very old vines.

Biodynamic sparkler from Alsace made from Pinot Gris, Pinot Blanc, Pinot Auxerrois, & Chardonnay. Silky, floral, limestone-chalky, touch of leafy, tropical notes emerge, then subtle toast on the finish.

Smoky & meaty, with notes of blackberries & violets.