Wine
Many of the world’s great wines are blends. Oftentimes, a blended wine transcends the individual varietals from which it is made. We find that blended wines have great depth of character and a certain vibrancy not always found in single-varietal wines. Blends are also quite complex, and have multiple layers of flavors and aromatics, and often pair very well with food because the breadth of their flavors is varied and interesting.
Deep Sea Wines
Deep Sea wines are made from grapes grown in California’s moderate coastal climates. The vineyards along the California coastline are cooled by fog and ocean breezes; grapes grown here are distinctively different from those grown in warmer inland areas. Our winemakers’ art preserves that difference so the wines reflect their oceanic terroir.
The ethereal fog-like wave on the Deep Sea label represents the cooling influence of the Pacific Ocean.
Deep Sea wines are light and well-balanced. Delightful to drink alone, they also pair well with food. Our wines can be found in many of California’s leading restaurants. For a list of retailers and restaurants nearest you, use our Retail Locator.
Whether you’re celebrating with friends, or at family dinner, or having a quiet glass after getting off work, there is a Deep Sea wine that fits the moment.
Rancho Arroyo Grande Wines
Rancho Arroyo Grande wines are made from grapes grown in our estate vineyards. They are limited production wines for the fine wine connoisseur who wants something uncommon. These wines showcase the unique terroir of this exceptional place, with its varied topography, microclimates and fossil-rich soils.
The wine from vineyards which have been “dry-farmed” is especially rich in flavor and our current offerings of Mourvèdre and Zinfandel from our Potrero Vineyard are outstanding wines which you really must try if you like full-bodied, complex and delicious reds.
Dry-farming the vineyards means we rely solely on natural precipitation. The grapes are grown without irrigation, conserving water and energy. In areas of low rainfall, like California, the stressed vines develop more concentrated flavors and colors in the grapes. The practice is expensive because the grape yield per acre is drastically lower than for irrigated vineyards. We do it because it brings greater flavor and complexity to the wine.