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Our 2019 “Seastar” Rosé is a refreshing waterfall of fragrant white flowers, candied citrus, watermelon sorbet and stone fruit flavors. Delightfully crisp and light, this wine is perfect for daytime sipping!
This Santa Barbara County Chardonnay is sourced from an acclaimed Los Alamos Vineyard site, Valley View Vineyard. Stainless steel fermented, and then transferred to a combination of new and neutral oak barrels for 6 months.
The Halcyon Riesling is handcrafted in an off-dry style, with sweet fruit notes of peach, yellow apple, and honeyed pear. Perfect with spicy cuisine, or paired with creamy cheeses, almonds and honey. Fermentation was stopped while some residual sugar remained, to give this wine flavors that are gentle and round on the palate, with a long lingering finish. Serve chilled before dinner as an apertif, or pair with Thai curry, shrimp with a spicy mango salsa, or watermelon and feta salad.
The Pinot Noir grapes for this vintage of Deep Sea Pinot Noir are sourced from an acclaimed Los Alamos Vineyard site. Original cuttings for this vineyard were brought over from Europe 25 years ago. Unlike the rosé version of this delightful wine, the Pinot Noir for the “Diving Helmet” label is fermented on the skins to obtain maximum tannin and pigment (coloration). The ruby red color and good structure of this wine come from the time it spends macerating on the skins. Barrel aged for a short time in new French Oak (roughly 4 months), this wine is delicate enough to drink on it's own, but versatile for food pairing. Smells Like: Baking spices, crushed cherries and strawberry jam. Tastes Like: Fresh cherry, pomegranate and strawberry with a cranberry and quince jam finish. We recommend this wine for: Anyone who likes Pinot Noir, or who is looking for a fruity light red. Compare to the Conway Pinot as a lighter, more fruit-forward version of Pinot, with more fresh fruit notes, and opposed to the Conway which has more darker fruit, some savory notes, and more barrel aging.
Sourced from an acclaimed vineyard site in the heart of the Santa Ynez Valley, our Sauvignon Blanc is a blend of FPS Clone 1 (Wente Clone) and the Sauvignon Musqué, which offers more tropical fruit notes and fantastic aromatics. We harvest at 23 brix, and have kept to the same style for the last six vintages. Fermentation begins immediately after the grapes are pressed, starting with lower temperatures to control the process. Several types of yeast are used to control fermentation at a rate which maximizes desired flavors and aromatics. This crisp, refreshing style of Sauvignon Blanc is fermented in 100% stainless steel tanks.
Smells like Pineapple, Pear, and Fresh Cut Hay. Tastes like Grapefruit, Lime, and White Nectarine. Pair with Shellfish, drink with Friends.
The Pinot Noir grapes for our inaugural vintage of Conway Pinot Noir are sourced from the acclaimed Santa Maria Valley Goodchild Vineyard. Fermented on the skins, this Pinot Noir retains delicate tannins while displaying a visually beautiful ruby red color in the glass. We love producing Pinot Noir from Santa Barbara County, and it was a special opportunity to work with this site. The coloration is somewhat deceiving, because the wine itself is surprisingly delicate and restrained. Barrel aged for 10 months in French Oak, this wine is recommended to be enjoyed on its own, or with light fare. Classic fruit aromas such as cherry and strawberry are present, with a hint of vanilla and pomegranate. Silky smooth tannins, bright cherry fruit and balanced acidity make the 2013 Conway Pinot Noir, Goodchild Vineyard one of our favorite Pinot Noir offerings to date. The special label signifies its quality, and it stands out as one of the best bottlings in our portfolio of wines.