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Rancho Santa Rosa is home to 103 acres, 25 blocks, and four different clones of Chardonnay Wente, 4, 76 and 96. Each block of Chardonnay is vinified and kept separate in the cellar for blending purposes. Employing classical techniques the grapes were gently whole-cluster pressed, barrel fermented and aged for approximately 11 months in French oak casks. Well-balanced, the wine exudes aromas of green apple, pear, grapefruit, tangerine, butterscotch and a mineral note of struck stone. Replete with crisp acidity the wine is fruit driven, finishing long and clean.

Representing just two of the twenty-five Chardonnay blocks, this wine is a specific expression from Rancho Santa Rosa. Hand-harvested from Block 11A and Block 26, the fruit was whole-cluster pressed, barrel fermented and aged for approximately 11 months in French oak casks. While in barrel the wine finished both primary and malolactic fermentations. In the nose wonderful aromas of tangerine, apple, pear and pineapple mingle with vanilla, floral and flinty-mineral tones. Replete with crisp acidity, the mouth is rich with creamy textures.

Sourced from a small, 1.14 acre block on the Foley estate vineyard, Rancho Santa Rosa, the 2005 Pinot Gris was whole-cluster pressed and tank fermented. Spending no time in oak this lively wine is pale straw-like in color with aromas of white grapefruit, apple and melon in the nose. In the mouth the wine is exceedingly bright, crisp and clean.

Ideally situated in the Santa Rita Hills AVA, Rancho Santa Rosa is planted to 118 acres of Pinot Noir. Farmed in the spirit of the Cote d'Or, the Pinot Noir acreage is broken into thirty-one unique micro-blocks. Embracing the diversity of Foley's estate vineyard the 2004 Pinot Noir, Rancho Santa Rosa, was aged approximately 14 months in French oak casks. Notes of blueberry jam, pomegranate, blackberry, cherry cola, vanilla and earth exude from the glass. Moderate in tannin, the body is elegant, broad yet dense in the mouth, with a long, lingering finishing.

Once again the Alamo Pintado Vineyard has produced another stunning vintage of Sauvignon Blanc. Planted in 1973, the 11.5 acre vineyard is now bearing some of the most expressive Sauvignon Blanc in the County. And with only 4 acres of the vineyard planted to Sauvignon Blanc, mostly only Wine Club members get to try the Foley Sauvignon Blanc, Alamo Pintado Vineyard experience. In 2001, Foley vineyard manager, Stan Johnson, had his team pull extra leafs off the canopy’s basal side, thus exposing those grapes to added morning sun which ultimately harmonized the ripening of the fruit. The extra sun proved invaluable as the fruit ripened at a steady rate and became the first varietal harvested in 2001. The grapes were whole-cluster pressed and the juice racked into stainless steel tanks to cold settle overnight before being inoculated. After a day or two of primary fermentation, the wine was transferred into seasoned French oak barrels to barrel ferment and commence malolactic fermentation. The 2001 vintage was bottled in May after ten months of barrel aging.

Straying from stereotypically grassy qualities, this wine is rich in tropical aromas and packed with an irresistible palate of sweet pineapple, Crenshaw melon and undertones of fig. This wonderful expression of Sauvignon Blanc was barrel fermented and left on the lees until spring, allowing the wine to develop a light creamy structure along with rich yeasty flavors on the finish. The grapes were harvested exclusively from the Alamo Pintado estate vineyard. Delightful on its own or pair with fresh fish, shellfish, chicken, pasta with cream sauce and assorted salads

The old vines in the 26-year old Alamo Pintado Vineyard produce fruit of character and concentrated flavors. This is not an ordinary Sauvignon Blanc with grassy flavors - this is a creamy, rich wine with tropical overtones and packed with an irresistible palate of peach, pear and citrus. This beautiful example of Sauvignon Blanc was barrel fermented and left on the lees until spring, allowing the wine to develop rich yeasty flavors on the finish. Enjoy by itself, or pair with fresh fish, shellfish, chicken or rich pastas.

Unique in many ways the Foley Sauvignon Blanc has been enchanting wine lovers for years. Barrel fermented and barrel aged for approximately 8 months the wine is taken through full-malolactic fermentation “en barrique”. The aging process employs all French oak yet each barrel is neutral. Stylistically this vinification process rounds out the mouth and instills a light buttery structure with subtle notes of vanilla and oak. The 2002 vintage Foley Sauvignon Blanc, Santa Barbara County is sourced primarily from Foley’s estate, Alamo Pintado Vineyard. Planted thirty years ago, the Alamo Pintado Vineyard has matured into a fantastic fruit source yielding truly remarkable grapes and making this a crisp, clean and expressive wine. Extremely reminiscent of the 1999 vintage, aromas of melon, fig and soft tropical fruits mingle with mineral tones and notes of sweet pea and tea in the nose.

A blend of fruit from select Santa Barbara County vineyards results in a crisp wine with balance and finish. Foley’s winemakers choose to approach the Sauvignon Blanc in a barrique style, believing that barrel aging the wine fits the fruit profile perfectly. The wine was barrel fermented and then barrel aged for eight months in 10% new French oak and 90% seasoned French oak barrels. Barrel aging permits the wine to go through malolactic fermentation, which in turn provides a rich body and also helps bring forward increased tropical fruit flavors. Aromas of orange blossoms, citrus and peach linger in the nose. The body is balanced with a light buttery structure and firm acidity in the finish.

A blend of fruit from select Santa Barbara County vineyards brings exceptional balance and lushness to this wine. The fruit predominantly comes from the Alamo Pintado estate vineyard and is supplemented by fruit from vineyards in the Eastern Santa Ynez Valley. As with all Foley Sauvignon Blanc releases, the wine underwent sur lies barrel aging and full malolactic fermentation to produce a more full-bodied Sauvignon Blanc with a creamy structure and rich yeasty flavors on the finish. Rich tropical aromas, melons, pineapples and undertones of fig are present on the nose. Pair with shellfish, fresh fish, chicken, pastas with heavier cream sauces and salads.

Rancho Santa Rosa is planted to 8 acres of Syrah. Planted on a sheltered eastern-facing hillside, the site-specific conditions, coupled with Santa Barbara's arid climate, allows the Syrah to reach a flavor-developed maturity even in such a cool growing region as the Santa Rita Hills AVA. Aged in French oak casks for 16 months before being racked, settled and bottled in late-January 2005. Dark in color, aromas of blueberry, cassis and black cherry intertwine with vibrant notes of white pepper, espresso and vanilla in the bouquet. A dense wine, the body is fleshy with fantastic structure. Firm tannins soften out in the long finish.