2007 Pinot Noir – Bien Nacido Vineyard, Santa Barbara County

Floral and elegant with a classic flower pot nose balanced by cherry, raspberry and rose petals.

Food Pairings: smoked salmon, quail, pork loin, manchego cheese

Tasting Notes (pdf)

2007 Pinot Noir – Fiddlestix Vineyard, Sta. Rita Hills

Intense notes of black cherry, black raspberry, violets, and spice.

Food Pairings: mushroom risotto, cedar-plank salmon, duck confit, roasted pork

Tasting Notes (pdf)

2006 Cerise – French Camp Vineyard, Paso Robles

Farmer’s market cherry, boysenberry, and anise ending with mango and bay leaf.

Food Pairings: shellfish jambalaya, grilled sea bass, rack of lamb, goat gouda cheese

Tasting Notes (pdf)

2006 Grenache, Paso Robles

Rich, with vibrant red cherry and raspberry, and a good dose of spice on the finish.

Food Pairings: grilled salmon, paella, tandoori chicken, BBQ meats

Tasting Notes (pdf)

2005 Syrah, Paso Robles

Flavors of bright blackberry, framed by tobacco and rich spice with a touch of tannin.

Food Pairings: steaks, chili, eggplant dishes, dry jack cheese

Tasting Notes (pdf)

2007 Mourvèdre - Hastings Ranch Vineyard, Paso Robles

Spicy white pepper framed by earthy dark berries, spice and smooth tannin.

Food Pairings: seared ahi, beef short ribs, lamb shank, truffle chevre

Tasting Notes (pdf)

2005 Best Barrel Blend, Paso Robles

A Rhône blend of Mourvèdre, Syrah, and Grenache, offering earth, spice, and rich dark berries and smooth tannins.

Food Pairings: beef short ribs, lamb shank, 5-year aged gouda cheese

Tasting Notes (pdf)

2007 Zinfandel – St. Peter of Alcantara Vineyard, Paso Robles

Classic, jammy plum and raspberry with a bit of spice and cocoa; from a small vineyard on the west side.

Food Pairings: moroccan-spiced lamb, carne asada tacos, chocolate-goat cheese truffles

Tasting Notes (pdf)

2006 Petite Sirah – French Camp Vineyard, Paso Robles

Classic, dark berry with plenty of tannin, pepper, and a hint of tar.

Food Pairings: pork ribs, charred rib-eye, white stilton with blueberries

Tasting Notes (pdf)

2006 Cabernet Sauvignon – Starr Ranch, Paso Robles

Rich, showing lush red berries, herbs, sweet vanilla and crushed rock framed by solid tannins.

Food Pairings: grilled bone-in rib-eye, hearty stews, 5-year aged gouda cheese

Tasting Notes (pdf)

2006 Gorgeous (Dessert Wine, 375 ml)

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Made from late-harvest syrah in the “port style,” fortified with brandy. It is beautifully rich but not cloying, full of ripe, sweet cherries and blackberries and a wash of chocolate. Delicious by itself, with all things chocolate, and with blue cheeses.

Tasting Notes (pdf)

2005 Cabernet Franc – Paso Del Sol Vineyard

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From a truly boutique vineyard on the west side, this Cabernet Franc shows juicy Bing cherry and black raspberry, a hint of cassis, and smooth and somewhat dusty tannins. A Winery exclusive.

Tasting Notes (pdf)

2005 Grenache – Paso Robles

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A lush Grenache, with flavors of ripe plum and blackberry, framed by good structure and fine tannins. Easily paired with a variety of foods, from backyard BBQ to pasta dishes.

Tasting Notes (pdf)

2005 Petite Sirah – Paso Robles

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Soft cedar and black pepper, with black cherry, plum, and lively tannins. A Winery exclusive.

Tasting Notes (pdf)

2005 Zinfandel – St. Peter of Alcantara Vineyard
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From a small vineyard on the west side near Templeton, this Paso Robles Zinfandel is rich and lively, showing bright plum, crushed berries, and cinnamon-spice. Well-balanced and food-friendly.

Tasting Notes (pdf)

2004 Syrah – Paso Robles

Lovely body and color, with flavors of blackberry and espresso bean, and a nice earthy black truffle on the finish.

Tasting Notes (pdf)

2004 Grenache - Paso Robles

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A lush Grenache, with flavors of ripe plum and blackberry, framed by good structure and fine tannins.  Easily paired with a variety of foods, from backyard BBQ to pasta dishes.

Tasting Notes (pdf)

2004 Cabernet Sauvignon

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Our first Cabernet Sauvignon, from a small west-side vineyard in the Adelaida Hills area, spiked with a bit of Syrah. Tastes of cherry, pomegranate, dried mushroom, with a touch of licorice on the finish; a nice compliment to a variety of meat dishes.

Tasting Notes (pdf)

2004 Nightcap (Dessert Wine, 375 ml)

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Made from late-harvest syrah in the “port style,” fortified with brandy. It is beautifully rich but not cloying, full of ripe, sweet cherries and blackberries and a wash of chocolate.  Delicious by itself or with all things chocolate.

Tasting Notes (pdf)

2003 Reserve Syrah – Best Barrel Blend

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This syrah is a medium to full-bodied with flavors of jammy cherry, currant, and fig, and aromas of blackberry jam and black cherries. The ripe fruit and silky texture lead to a well-balanced finish. This Syrah is great by itself or served with most meats and spiced dishes.

Tasting Notes (pdf)

2003 Syrah – French Camp Vineyard

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Full-bodied, with aromas toasty blackberry jam, and flavors of ripe blackberries, black cherries, and pepper.

Tasting Notes (pdf)

2003 Syrah – Fralich Vineyard

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Vibrant aromas of vanilla and berries, with a whiff of cigar smoke. Supple, medium-bodied texture, with flavors of tobacco-mocha-smoke, bright black plum, and a hint of blueberry.

Tasting Notes (pdf)