This Chardonnay makes a fine aperitif and cheese wine, while absolutely perfect with aged gouda, this wine also pairs well with goat cheeses and sharp farm aged cheddars. Try with any grilled fish, but our favorite is steamed mussels sautéed with some of this wine, fennel, oregano and served with toasted crostini and house made aioli.


This value Pinot Noir offering is a true Pinot Noir (100% varietal wine) sourced from two distinctly different vineyard locations: one from Monterey in the Central Coast and the other in Clarksburg near the Sacramento Delta. The cool coastal climate of Monterey is well known for its early morning fog and cooler temperatures allowing the grapes to mature slowly and maintain natural acidity. Clarksburg has the reverse trend weather-wise and enjoys early morning sunshine which is moderated by the early afternoon breezes from the San Francisco Bay. The maturation model and degree days is comparable and the fruit expresses it. The clones used are 2A, 115, 667 and Pommard 4. We feel the use of each of these plays an important role in the aroma and flavor profiles of the finished wine.

This fine Pinot Noir is a dark garnet color and ample Pinot Noir perfume ripe with ripe Montmorency and Rainer cherries. The palate entry is supple with fruit forward, fresh crushed cherry and even raspberry flavors which are backed by toasted vanilla and cocoa lactones from aging in French oak for 14 months. The wine finishes with balanced acidity, juicy cherries along and integrated and restrained alcohol.

Try this Pinot Noir with smoked tea leaf line caught cod in a miso glaze sauce or a roasted lamb shank topped with a wild mushroom Ragu, seasoned with oregano, marjoram and sea salt. It's also very nice with a kale salad and dried cranberries with roasted pine nuts and tossed in a mushroom vinaigrette, Regianno and fresh cracked pepper.


The grapes for this wine come from the Santa Lucia Foothills in Northern Monterey County just east over the mountains from beautiful Big Sur and the Pacific Ocean. Harvest is generally much later in the season than other areas due to the coastal fog that carries over the mountains from the Pacific and takes until midday (or even later sometimes) to burn off. The result is mature grapes with high acidity levels such that we don't need to acidulate the juice before fermentation. We picked these grapes at optimal ripeness on October 5th, 2015.

This complex Chardonnay is medium straw colored with bold tropical fruit flavors such as guava and lychee while baked by baked apple notes. On the palate the wine has ripe tangerine flavors with elderberry and camomile scents and flavors. The palate rounds out with citron lemon and clove spice and a rich and creamy depth to the finish due to the concentration of fruit from low yielding vines from a Region 1, cool climate. While the scent is clearly California in its fruit profile, the palate is much more Burgundian in spite of its stainless steel, non-malolactic pedigree.