The 2020 Santa Cruz Mountains Pinot is a blend of 3 vineyards 5% Regan from Corralitos, 15% Scimuniti also from Corralitos, 80% DeCaloli from Woodside. Each vineyard brings its own unique character to the blend. The Regan vineyard offers up an array of bright red cherry fruit, while the Scimuniti brings a fuller mouthfeel and black cherry fruit to the party. The DeCaloli Vineyard contributes an elegant touch of red cherry fruit and a long soft palate. As is so often the case, a blended pinot can offer up a wider array of fruit and depth to the wine as opposed to a single vineyard designate, as the attributes of the differing locations bring their unique qualities to bear.

$45

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This 2019 offering shows an amazing concentration of black cherry fruit with a hint of rose petal and lavender. There is a slight smoky, almost toasty character that mingles with the fruit all the way to the finish. The balanced acidity and soft plush tannins create a wonderfully pleasing mouthfeel and will aid in its ability to age for the long term.

$54

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The elegant 2019 Miller Hill Pinot Noir shows off a wonderful array of ripe red fruits: cherries, raspberries and cranberries. There is a graceful interplay between the tannin acid balance that allows the fruit to shine on the palate. And as always, the ever-present Santa Cruz Mountain minerality beautifully rounds off the finish.

$54

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The 2018 Estate Vineyard Zinfandel shows classic mountain grown intense fruitiness and spice; expressed in Zin as raspberries and black pepper.  The Santa Cruz Mountains AVA attributes of minerality and acidity come shining through to make a complex age worthy wine. The palate shows bright berry fruit with hints of earth and floral notes and finishes with that characteristic black pepper note.

$70

When making port, we wait for the Syrah to ferment down from 25% sugar to about 10% sugar. We then take the partially fermented Syrah juice from the fermenter and transfer it to a stainless-steel tank where we add the high proof brandy to arrest the fermentation. From here on, the yeast slowly die off due to the high alcohol, but they continue to ferment through another +/- 2% or 3% sugar. Once the fermentation has quieted down, it goes directly to barrel where it is aged for 3 or 4 years prior to bottling. Unlike dry table wine, the port is not topped or any sulfur added. Whereas omitting the SO2 would create a heavily oxidized wine with potential to turn rapidly into vinegar, the slow oxidation of the port creates the desired “nutty” characteristic that we associate with port.Black Currents, (Cassis), blueberries and blackberries are consistent fruit characteristics of the Syrah, and the fortification process preserves and highlights all these qualities.

$48