Pairs with seared scallops, broiled halibut or even a gourmet lobster dish.  A wonderful companion with seafood as well as chicken.  Asian dishes come to mind, especially Chinese as well as Eastern Indian food. The nose is floral with fresh pineapple, pear, and lemon.  Rich, yet crisp and refreshing on the palette, purposely made to be a lighter style Viognier.

Pairs with appetizers like artichoke or veggie dips, garlic or Italian seasonings with creamy sauces; Salads - Greek, Caesar, or Garden. Main dishes - Thai food, fish, sushi, or poultry. Light grapefruit and pear with a gentle finish of caramel softens this wine to make it just a little bit different.  As with all our wines, this subtle difference compliments, rather than competes with, food.

Pairs with Mediterranean dishes, preparations with garlic and olive oil, Spanish tapas… a terrific summer wine. Made from the saignées of our GMS, the 2007 Rosé is rich, ripe, and full of fruit. Barrel fermented for 3 weeks in 2-year old French oak. This developed a slightly sweet characteristic of watermelon and white plum.  The acidity on the palette is balanced and follows with a lingering finish.

2007 Grenache, Santa Barbara County - Santa Barbara Highlands

Pairs with BBQ chicken wings, mild cheddar, chicken, pasta, baked ham, BBQ pork ribs.  A versatile wine, complimenting many dishes.  The nose is floral and full of fruit that follows with a palette of fresh strawberry and raspberry.  Rich and a little more body than previous releases of Grenache from us.

2007 GMS (Grenache/Mourvedre/Syrah), Santa Barbara County, Santa Barbara Highlands

Our most popular wine!  Like our Grenache this is a very versatile pairing with foods from BBQ chicken to pork ribs, pasta to pizza, pork to enchiladas.  The word "jammy" comes to mind with this wonderful blend of 60% Grenache, 10% Syrah, and 30% Mourvedre.  A full-bodied wine that exhibits black raspberry, cherry, spice and soft tannins.

From an absolutely incredible vineyard.  Pairs with hamburgers, grilled rib-eye, lamb chops, and cheeses like Parmigiano, Romano and Cheddar. A full-bodied wine that exhibits flavors of black blueberry, anise, black, raspberry, cherry, spice and soft tannis.

Pairs with Steak au poivre (cracked pepper steak).  Lamb chops, pasta with meat, dark chocolate, & strong flavored cheeses.  Medium-bodied with flavors of ripe berry, mint, mocha, and vanilla spice complement the natural grape flavors of black currant.

“Port” style Cabernet Sauvignon.  An opulent delight on the palate!  Pairs with blue cheese like Stilton, Gorgonzola, Roquefort.  Smoked Ham and Game, Pepper Steak, Roasted Chicken.  Dark Chocolate desserts, especially with raspberry sauces.  Toasted oak aromas with ripe, sweet, black fruit.  Smooth, silky tannins, with currant, blackberry, and sweet cherry.  Serve before, with, or after dinner.