Wine

100% Chardonnay from South Africa's Western Cape. Apples, lemons, pears, cream, and tropical fruit with a subtle hint of oak. Sustainably farmed.

Organically farmed, single vineyard. 10 days carbonic maceration, then de-stemmed & fermented on skins another 4 days; aged in neutral french oak for 10 months. Soft & smooth w/ strawberry/rhubarb, anise, lavender. Slightly chill for a classy summer red.

Single-vineyard, hand-harvested, de-stemmed, aged in neutral french oak for 10 months. Tart cranberry, lavender, forest floor on the nose. Mouth-watering acidity, red fruits & cranberry, savory/earthy notes on the palate.

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.

Blend of Pinot Gris, Pinot Blanc, and Aligote, barrel fermented and aged in all new French oak. Rich & balanced with notes of vanilla & hazelnuts.

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.

Nebiollo, vespolina, croatina, barbera from avg 60 yr old vines. Fermentation & aging 50/50 in stainless & french oak. Black cherry, clove, violets, balsamic. Savory, medium-bodied, refreshing acidity. Organic.