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The 2005 Edna Valley Vineyard Chardonnay is significant for its sense of place. As is typical when making good Chardonnays, we used techniques such as barrel fermentation, malolactic fermentation, lees stirring and new oak barrels. Our goal is to balance these techniques with the unique flavors that come from Edna Valley. Smoky aromas of vanillin oak and sweet spice balance white peach, pineapple and citrus aromas. The white peach and citrus notes and the subtle minerality of the finish are enhanced by fullness on the palate and length of finish. Enjoy this Chardonnay with roasted chicken, cream-based pasta and vegetarian dishes.

Our 2006 Chardonnay offers smoky aromas of vanillin oak and sweet spice balanced by white peach, pineapple and citrus notes. On the palate, full, round flavors of white peach and citrus are accompanied by a subtle minerality on the long finish. Enjoy this lovely Chardonnay paired with creamy pastas, baked sea bass, seared scallops and roast chicken with lemon and herbs.

Sweet Edna was fermented in stainless steel tanks at very cool temperatures to preserve the aromas and flavors of the Muscat. Fermentation was arrested prior to dryness, a delicate feat accomplished by extremely cold refrigeration to halt yeast activity. After filtration, Sweet Edna was bottle ready in November 2004. Sweet Edna’s exotic aromas include rose petal and Mandarin orange. Though the wine is viscous and sweet, it is not as heavy in style as a late harvest dessert wine. Sweet Edna is delicious with fresh fruits such as raspberries, blackberries and strawberries, and makes a fine dessert wine when paired with fruit tarts or cheeses. Enjoy it with a fruit and cheese plate featuring pears and apples, and aged white cheeses such as Romano, Parmesan and Jack.

Mourvèdre is one of the more important red grapes of the Rhône River. Although largely unknown in the U.S., it does very well in the wine growing areas of Santa Barbara County. Our goal in making this Mourvèdre was to express the ripe, red raspberry fruit flavors as purely as possible. After destemming, the grapes were fermented in a small stainless-steel tank. The wine was aged for 10 months in older French oak to soften the tannins. Finally, the blend was finished with small amounts of Syrah and Carignane to further enhance the body and aroma. This Mourvèdre shows typical varietal flavors of black raspberry and new leather, accompanied by exotic violet aromas. This is a mouth-filling, intensely flavored and darkly colored wine with smoky, brooding tannins in the finish.

Fans of Petite Sirah have come to expect the total package: intense fruit, great volume and impressive, almost intimidating tannins. This wine delivers. The color is a dark purplish red, with flavors of very ripe plums and blueberries. Complexity comes in the form of cracked black pepper and caramel graham-cracker aromas. The massive yet pleasurable tannins don't overbalance the intensity of the fruit.

The wine’s subtle floral nose mixes with sweet citrus tones and hints of pineapple and green apple. Aging the wine for four months in neutral French barrels impart a round, elegant and enduring mouth feel. The taste evolves on the palate with a finish reminiscent of pears and caramel.

The 2005 Pinot Gris shows flavors of peach, green apple and orange zest, with a bit of violet or rose-petal perfume and lemon zing on the finish. Aging on yeast lees in older French oak barrels gave the wine lots of volume in the mouth, plus subtle flavors of cinnamon, clove and caramel. The spicy, lingering finish leaves a lasting impression. This wine pairs well with lighter fare such as hors d’oeuvres and pasta or green salads.

Edna Valley Vineyard Pinot Noir is a labor of love. We began by cold soaking the handpicked fruit for three days at about 55°F. The wine fermented in open-topped tanks until dryness. The cap was irrigated at intervals with a gentle pump over. Malolactic fermentation occurred in barrel, and we did the absolute least handling needed to bring the wine to bottle readiness, including minimal filtration. Only French oak barrels were used during the 10 months of maturation. The 2003 Edna Valley Vineyard Pinot Noir shows rich black cherry and strawberry fruit, backed by caramel and vanilla notes, a full, viscous palate, soft tannins and a lingering, smoky finish.

The 2006 Edna Valley Vineyard Pinot Noir shows rich black cherry and strawberry fruit, backed by caramel and vanilla notes. It has a full, luscious palate, soft tannins, and a lingering, smoky finish. Try it paired with game hens, lamb chops, and rich pastas.

The Sauvignon Blanc grapes were pressed as whole clusters to express the highest possible quality juice. Half of the wine was barrel fermented and aged, primarily in older French cooperage, and half was fermented at cool temperatures in stainless-steel tanks. Barrel aging lasted for three months.The final blend was made with a splash of lemony Chardonnay to lift the finish and some Semillon to add weight and body.

Edna Valley Vineyard Sauvignon Blanc is made by blending wines made from various vineyard blocks and by a variety of vinification techniques. Among these are fermentation in one- and three-year-old French oak barrels and fermentation in small stainless steel tanks. Selected yeasts bring out an intense grapefruit aroma and contribute to a fuller mouthfeel during sur lie (yeast) contact, both in tank and in barrel.Our 2006 Sauvignon Blanc offers vibrant aromas and flavors of grapefruit, guava and peach with a hint of lime peel. A pleasing, crisp acidity, full body and long finish make this an ideal food wine. Enjoy it paired with fresh oysters, shrimp salad, lemon chicken and fresh goat cheese.

We carefully selected the grapes for our Edna Valley Vineyard 2004 Syrah from some of the best vineyards in this remarkable growing region. The grapes were handled carefully to capture the essence of the fruit, fermented in temperature-controlled stainless steel tanks and then aged in a selection of small oak barrels. The 2004 Edna Valley Vineyard Syrah displays black cherry and blackberry flavors, complemented by smoke, white pepper and vanilla notes. It has a full, viscous mouthfeel with medium tannins, and a long caramel and coffee finish. Delicious when paired with leg of lamb, duck and venison.

Following two days of cold soak at about 55°F, we added a moderately fermenting yeast to our open-topped tanks. The cap was irrigated at intervals with gentle pumpovers. After fermentation was complete we put the wine to barrel for malolactic fermentation. Most of the wine was racked and aerated at least once during barrel aging to soften tannin structure. We aged the Syrah in a mix of French oak and American oak during the 11 months of maturation. We included a small amount of Petite Sirah in the final blend to add structure and volume in the mouth. A complex wine, the 2003 Edna Valley Vineyard Syrah displays opulent, black cherry and blackberry flavors, complemented by smoke, caramel and vanilla notes, a full, viscous mouthful with medium tannin and a long, chocolate and coffee finish.

This Pinot Noir was made in open-topped fermenters, fermented with a slow-starting yeast and kept to temperatures in the low 80s° F to extend skin contact. Only the free run wine used, adding further elegance and length of finish. The wine was finished by aging 11 months in primarily new French oak barrels, many of which were air dried for three years, which gives the wine power and structure without being dominated by oak flavors. Our single vineyard Pinot Noir shows great concentration of fruit flavors, black cherry and strawberry, with some earthy or leather aromas and spice, caramel and smoke acquired by maturation in barrels. Tannins are plentiful but soft, giving fullness to the mouth. Ready to drink upon release, this wine may be aged for another three to five years.