White Wines

2019 Sauvignon Blanc

Monterey County

Our Sauvignon Blanc shows off the classic stone fruits that this varietal is known for:  White peaches and apricots, with a hint of green apples. Because it was not aged in oak, the fruit is dominant, and the palate is light fruity and refreshing.


Red Wines

2018 Pinot Noir

Santa Cruz Mountains

The 2018 Santa Cruz Mountains Pinot is a blend of 3 vineyards (30% Regan, 30% Black Ridge, 40% Miller Hill) that shows off the wonderful complexity that this mountain grown pinot fruit is known for: Mineral, black cherry fruit, plush tannins. The palate is long and even showing off the beautiful fruit that lingers on the finish. Hints of briar and vanilla from oak aging adds an extra layer that keeps on giving.  


2017 Monmartre Red Blend


The 2017 Monmartre blend is a compilation of: 42% Estate Zinfandel, 8% Carignane, 50% Cabernet Franc. Expressive cranberry fruit is a typical consistent aromatic of the Estate Cabernet Franc, which shows through in this blend. The Zinfandel gives us a hedonistic over the top raspberry note with a hint of black pepper spice, and the ripe dark fruits such as: blackberries and blueberries, can be attributed to the Carignane. The palate is full yet elegant and is worthy of further aging. 


2017 Pinot Noir

Ballard Family Reserve

This wine is a blend of three vineyards: 33% Regan – red cherry and acid balance, 33% from the Black Ridge vineyard, which also contributes black cherry fruit, a soft tannic structure and a complex earthy component, and 33% Miller Hill, which offers up bright assorted red berries and typical Santa Cruz Mountains AVA minerality. The muted oak notes are beautifully expressed as cinnamon and nutmeg spice.


2017 Zinfandel  


Our Estate Zinfandel vineyard was planted in 1910. It was expanded, and missing vines replanted in 1976. It is a beautiful example of the classic old-vine, head pruned, dry-farmed Zinfandel vineyard, and one of the few that have survived in the Santa Cruz Mountains.

Because this is an extremely cool site for Zinfandel, combined with the fact that Zinfandel tends to ripen unevenly, it is important to get our fruit as ripe as possible. Judicious fruit thinning and leaf pulling helped us get to optimum ripeness levels. 


2017 Cabernet Franc


Our Estate Cabernet Franc vineyard was planted in 1923. After speaking with many wine historians, including Charles Sullivan and Jim Lapsley, we feel confident that this is the oldest Cabernet Franc vineyard in the state of California. As with our Zinfandel and Chardonnay, this vineyard is dry-farmed. In 1999 we placed it up on a trellis for the first time in its then 76 years. This has helped to improve its ripening and relieved some of the stress of supporting itself so the old vines can place more of their energy into fruit production.


2014 Pinot Noir  **Extremely Low Supply**

Santa Lucia Highlands

The 2014 Pinot Noir from the SLH AVA, shows red and black cherry fruit with that wonderful Santa Lucia Highland potpourri of dried herbs, rose hips, forest floor, cherry cola and briar patch spice. The palate shows off its soft supple structure and dominant fruit that continues all the way to the finish.


2014 Port of Syrah

Santa Lucia Highlands

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.


Limited Edition & Library wines

2009 Syrah

Monterey County, Coast View Vineyard, Insider's Club

The Insider’s Syrah is made from the same lot of grapes that goes into making the Syrah port; and because of the removal of the juice mid-way through fermentation, it has an “intensifying” effect on the remaining wine. The 2009 vintage Syrah is a bold yet balanced wine, loaded with blueberry and black currant fruit and hints of white pepper spice. The palate shows the same abundance of fruity flavors, and rich silky tannins with hints of nutmeg on the finish.  


2005 Tawny Port

Monterey County, Coastview Vineyard

Oak barrel aged for 3 years and then aged out 15 years total. This Port has deep rich flavors of black currents, (cassis), blueberries and blackberries that are consistent fruit characters of the Syrah from the Coast View vineyard and the fortification preserves all of these qualities for the port. Owner Mike Ballard dubbed this bottling the "Nectar of the Gods"! 


NV Tawny Port

2006 & 2007 Vintages

This non-vintage port is a 50/50 blend of the 2006 and 2007 port of Syrah from the Coastview Vineyard. It has an amazing depth of fruit after aging for 13 years in barrel. The long term aging has created those wonderful nutty, floral earthy aromas which carry through on the palate. Ports are often in the 20% alcohol range and 12% sugar range, but this delightful port is 18.5 alcohol and 8.5 residual sugar; which allows it to be a little more accessible and fruit forward.