The 2021 Santa Cruz Mountains Pinot Noir is a blend of three vineyards made up of 10% Regan Vineyard from Corralitos, 78 % Las Nietas Vineyard from southern Corralitos and 12% Black Ridge Vineyard grown along a perpendicular mountain ridge rising above Lexington Reservoir in Los Gatos.  Each vineyard brings its own unique character to the blend. The Regan Vineyard offers bright red cherry fruit, while the Las Nietas brings an elegant, rich mouth full and light tannins to the party. The Black Ridge Vineyard contributes flavors of black cherry fruit, a softer tannic structure and a complex earthy component. Blended pinots can present a more complex flavor profile & this 2021 appellation blend delivers bigger & bolder flavors in support of our signature tagline: “My Pinot is Bigger than Yours!”.

$46

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The 2020 Santa Cruz Mountains DeCaloli Vineyard located in the northeastern and warmer side of the AVA near Woodside is planted with the 115 & 667 clones. When making a single vineyard pinot noir, it is of utmost importance to have a variety of clones. The DeCaloli Vineyard contributes an elegant touch of red cherry fruit and a long soft palate. 

$54

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The 2020 Regan Pinot noir shows opulent black cherry fruit and spicy aromatics. The use of tight grained oak gently and subtly infuses cinnamon and nutmeg spice into the wine during the extended aging period. The palate lingers with bright cherry fruit and finishes with a hint of cranberry.  

$54

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This unique pinot from the Scimuniti vineyard offers a bold structure thanks to the 777 clonal influence. It is tempered with the light red cherry fruitiness of the 115 clone that marries with it beautifully. The 777 adds an array of dark fruits and a rich structure, while the 115 adds a higher note of red cherry fruit and more than just a touch of elegance.

$56

The 2019 Estate Cabernet Franc shows an abundance of ripe berried fruits: Cranberries, blackberries and black cherries. There is a pleasant hint of minerality commonly associated with the Santa Cruz Mountains AVA.  The palate is rich and welcoming with a long satiny finish. Long term aging in oak contributes a pleasant touch of vanilla on the finish.

$74

The 2019 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.

$72

The 2014 Bourree is a wonderful creation of our Winemaker, Tony Craig.  This award winning wine is a true Bordeaux blend featuring four of the five Bordeaux varietals grown in the cool climate of the Santa Cruz Mountains with the beautiful minerality that comes from the soil. Cabernet dominant with Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot gives this bold but beautiful wine a grand presence with a silky smooth finish.

$78

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.

$50

Same process as the 2014 in a smaller batch.  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.

$58