The 2004 is our first ever release of a tawny port. It is essentially the same base wine as the 2004 Ruby port, but kept in barrel for another 9 years.

BLEND NOTES: The 2013 Monmatre blend is a compilation of: 32% Estate Zinfandel, 9% Carignane, 45% Cabernet Franc and 14% Coast View Syrah.

TASTING NOTES:  This stunning 2013 Pinot noir from the SLH AVA, shows a dominant aromatic nose of: red and black cherries, black berries and of course that wonderful Santa Lucia Highland potpourri of dried herbs and briar. The fruit cascades across the whole length and breadth of the palate showing off its supple structure and dominant fruit. After aging in very tight grained Hungarian oak for 26 months, the elegance of these barrels shows its subtle oak spice.

VINEYARD NOTES: The estate pinot occupies a solitary single acre on the steepest part of the estate vineyard. The soil is composed of decomposed sandstone and is well drained. The clone is entirely 667 which is noted for its good color and small berry size, especially when planted on steep slopes.

VINEYARD NOTES:  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.

Green apples, citrus and tropical fruit are the dominant aromas for this wonderful 2016 offering from Tondre’s Grapefield.  The clean crisp acidity that is maintained by preventing M-L fermentation, and aged on its lees in stainless steel tanks, creates a wonderful Chablis like refreshing mouth-feel. As no oak was used in aging this wine, the pure chardonnay fruit shines through. Your summertime sipper: pair with hot days, salads, and picnics.