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There are days when you'll crave a crisp, bright white wine that simply satisfies while staying true to its complexity and acidity. Our 2008 Chardonnay fits that profile perfectly; this Chablis style wine is fermented completely in stainless steel tanks to preserve flavors of pineapple, melon, and a hint of kiwi. You'll love this with light appetizers such as spicy barbecued shrimp and lemongrass chicken wings, or allow the acidity to cut through as you indulge in a rich, creamy bowl of fettucine alfredo.

What started out as an experiment in Santa Maria Valley sparkling wine is tasting like a tremendous success. Our Cork Jumper is completely made of our own Chardonnay grapes, and this devilish little wine might just trick you into thinking you’re enjoying a French Champagne. The toasty, yeasty finish lends an austerity while a fine mousse (that’s winespeak for bubbles!) will make your tongue tingle. Pair with oysters on the half shell, a big smear of brie on toasty bread, or go a little more casual with some fried chicken. Who knows…you may even see stars.

There’s something enviable about a Chardonnay that is able to show balance between rich fruit flavors and a delicate buttery note; an oaked Chardonnay isn’t hard to find, and there certainly exists a fine line between luscious and overdone. When you find a wine this well-adjusted, you won’t want to let it go. Our Chardonnay is truly luscious, showing tropical fruit flavors typical of our vineyard while being luxurious and substantial enough to boast a lasting finish with lingering hints of honey and apple. Perhaps you’ll enjoy this one evening with grilled halibut, or as the perfect accompaniment to she-crab soup. Either way, keep a bottle in the closet for those important dinners- you’re sure to win over the boss’s wife.

The vivid burgundy color is slightly darker than 2006, thanks to an almost textbook perfect harvest in 2007. The wine is commanding and ripe but not over extracted. Sumptuous favors of strawberries and cherries coat the tongue, but the finish still holds our signature smoke and clove; it perfectly complements grilled cornmeal crusted quail or a wild mushroom pizza.

This wine is surprisingly soft and feminine on the palate, yet its elegance and brightness are balanced by a lift on the palate and a more assertive finish. In other words, this is no wimpy wine. Earth tones match the red fruit flavors, and the oak plays subtly in the background. Try this one of a kind representation of Riverbench with cranberry glazed Cornish game hens or beef Wellington.

Meet our One Palm Pinot Noir, the debonair one of the bunch. He’s polished and gracious, with integrated oak that won’t overwhelm the senses. A dark cranberry color, customary of clone 667, hints of red fruits—strawberry, raspberry, and cherry. Yet there is a dusty quality that brings in an element of earthiness, even mushroom, which clearly define this as a steak wine. Yes, we’re talking more Rhett Butler than Ashley Wilkes, make no mistake, with a sultry sexy, brooding and…dare we say it?…dangerous edge. One sip of this and, frankly, you won’t give a damn.

Pure Chardonnay devotees have finally met their match with this appreciative interpretation of an Old World style wine. Perhaps it’s what you’d expect from a Chard on this level; a delightful barrel-aged wine with a distinct touch of brulée. Vanilla and nutmeg flirt with the senses while a hint of honey and lemon meringue provide a lingering finish that’s not quite tart, not quite sweet. A baked halibut filet en papillôte topped with a pat of butter (oh yes, the real cream stuff) would transport this wine to another level.

Whether it’s a promotion, engagement, or just a plain old great day at work, don't you have something to celebrate? Special occasions (and the occasional Monday - just because) deserve something noteworthy in honor of their distinctiveness, and our Reserve Pinot Noir is just that. Our very best fruit from this exceptional vintage goes into this bottle, and the result is a lush and exciting wine that makes those taste buds dance. Subtle yet confident tannins will carry this wine through the next 4-6 years of bottle age, making it worth celebrating all on its own. This wine was bottled at the end of September, yet we wanted our guests to get first dibs on such a fabulous product. Try it if you like, but we recommend holding onto this one for at least a couple of months to really let the wine recover from “bottle shock.” (What’s bottle shock, you may ask? Well, just think how you’d feel if you were warmed up, stirred around, cooled down, and pumped through a hose all day after peacefully sitting in French oak for a year.) Enjoy with slow cooked beef stew or a garlic and mustard crusted lamb loin this winter. It’s sure to warm you up.