Varietal: 100% Pinot; 100% 943 clone

Vintage: 2021

Vineyard: Escolle Vineyard, Santa Lucia Highlands

Barrel Program: 35% new French oak (Damy Cooperage, 500L Puncheons)

Cases Produced: 200

Winemaking: 25% whole cluster; 14 Day fermentation on skins, pressed by taste

Finished wine: 13.7%

Time in Barrel: 11 months

Brix at Harvest: 24.4

Finished ph: 3.6

Notes: Aromas of cherry and strawberry met with pretty red fruits and delicate acidity to taste.

Varietal: 100% Pinot

Vintage: 2019 

Vineyard: Falcon Hill, Santa Cruz. 1.5 acres, organically farmed, clones 115 / 667 / 777

Barrel Program: 33% new French oak

Cases Produced: 200

Winemaking: 100% Destemmed

Finished wine: 11.5%

Time in barrel: 12 months

Brix at Harvest: 25

Finished ph: 3.6

Notes: Bing cherries, dried herbs with a floral pop.  This wine looks light to the eye but is weighty and viscous on the palate.  Enjoy this wine with salmon, poultry and pasta. But for real wine-food love, pair with a triple cream Brie!

Varietal: A blend of a variety of barrels! It’s a secret!

Vintage: V.4

Barrel Program: Variety of barrels

Cases Produced: 150

Winemaking: Ultimate blending sesh!

Finished wine: 14% alc 

Notes: Ripe and luscious on the palate. Pleasant texture, with a lengthy finish. This wne is an easy drinker that will pair perfectly with any grilled meats, italian fare, etc. Pretty versatile all around fun glass of wine!

Varietal: 100% Sangiovese

Vintage: 2019

Vineyard: Machado Creek Vineyard, Santa Lucia Clara Valley

Barrel Program: 15% new Hungarian puncheons (Trust Cooperage)

Cases Produced: 470

Winemaking: Daily gentle punch down during cold soak, fermentation and maceration for 14 days pressed to barrel. 100% destem

Finished wine: 14.5% alc

Time in Barrel: 18 months

Brix at Harvest: 24.4

Finished ph: 3.50 ph

Notes: Strawberries, hints of cinnamon, leather and earth. The palate is round with balanced acidity and tannin. Great vintage for Machado Sangiovese, this wine is powerful and fruit forward, but will lean out into dried leaf and cool subtleties as time progresses. 10-20 year wine for sure.

Varietal: 100% Malbec

Vintage: 2020

Vineyard: Pedregal Vineyard, San Benito County

Barrel Program: 28% New Hungarian Puncheons, rest were 60 gallon barrels

Cases Produced: 200

Winemaking: 100% destem, 14 day fermentation

Finished wine: 13.3%

Time in Barrel: 18 months

Brix at Harvest: 23.8

Finished ph: 3.7

Notes: Blue purple oliliberry in the nose. Palate is round and toasty. Great for a glass, amazing for poultry all the way to beautiful steaks.

Varietal: Syrah co-fermented with 4% Viognier

Vintage: 2019

Vineyard: Soberanes

Barrel Program: 35% New French Oak

Cases Produced: 100

Winemaking: 4% co-ferment with Viognier, 15% whole cluster fermentation. 14 day ferment. First time using puncheons for syrah.

Finished wine: 14.8% alc

Time in Barrel: 23 months

Brix at Harvest: 26.5

Finished ph: 3.7

Notes: Beautiful floral undertones on the nose from the Viognier co-ferment followed by luscious notes of purple fruits, currants and pepper.

Varietal: 100% Zinfandel

Vintage: 2022

Vineyard: Gimelli Vineyard; Planted in 1905; Head Trained, Organically Farmed; Cienega Valley, San Benito County.

Barrel Program: Hungarian Puncheon, with a few gallon barrels 38% Hungarian Oak

Cases Produced: 120 cases

Winemaking: 100% destemmed, fermented 10 days, pressed

Finished wine: 17.2%

Time in Barrel: 12 months

:Brix at Harvest: 28 

Finished ph: 3.3, 7.2 TA

Notes: Bright up front red fruits, backed by black pepper spice. The texture of this wine is alluring and pleasurable all due to the tremendous age of these vines. There is an umami to the old vines here that rings true. Enjoy this jamy yet tangy Zinfandel that is definitely California style but with cutting acid that balances the big nature of this wine. A wine for BBQ, friends, family, and fun.

Varietal: 100% Sangiovese

Vintage: 2021

Vineyard: Highlands, KW & Soberanes

Barrel Program: Second use 500L barrel

Winemaking: Sucked out of fermenters into a stainless steel tank where we added 20 gallons of high-proof alcohol to stop the fermentation and leave this wine with 8% sugar.

Finished wine: 16.8% alc

Time in Barrel: 18 months

Brix at Harvest: 23.5

Finished ph: 3.25 ph

Notes: Aromas of sweet black cherries and muddled blackberries followed by a clean and light palette. Enjoy with many desserts, stinky cheeses or as a dessert itself!

Varietal: 100% Gamay

Vintage: 2022

Vineyard: Highlands Ranch

Barrel Program: 100% Neutral French Oak

Cases Produced: 160

Time in Bottle: 5 months

Winemaking: 100% carbonic fermentation. We put this wine in a tank, push all of the oxygen out of it. After 2-3% sugar depletion we open the lid, throw yeast into the tank and finish primary fermentation (sugar into alcohol). Day 12-16 when the available juice is dry (showing no sugar), we press the wine removing skins, stems and put the wine back in tank. We let the yeast rip through that sugar in a day or two and then we barrel it down.

Finished wine: 11.5% alc

Brix at Harvest: 24.6

Finished ph: 3.6

Notes: Bright, light and delicate. Clean red fruits, stemmy spice.