2015 “L’Inox”

Sauvignon Blanc

Happy Canyon AVA

The Happy Canyon AVA is in the east end of the Santa Ynez Valley and is defined by unique microclimates and soils, warmer temperatures and a mineral terroir, an ideal location for farming Sauvignon Blanc. The 2015 vintage was harvested very early due to the fact that we had little rain and mild, if not warm, temperatures throughout the growing season. Yields were small, but the grapes were impressive. Sancerre-inspired and old world in style, this handcrafted wine was slowly cold-fermented in stainless steel and made dry to achieve an expressive, crisp and elegant Sauvignon Blanc. It simply tastes like summer.
The Tasting Panel: 93 points

2014 “L’Or de Salomon Pico”


Santa Maria Valley AVA

My Chardonnay is from the Santa Maria Valley AVA in the rolling hills of northern Santa Barbara County where some of the finest Chardonnay grapes are grown. The morning marine fog and the afternoon ocean breezes make the cool-climate Santa Maria Valley prime for Chardonnay with slow ripening grapes that result in an expressive, well-balanced wine with a rich palate and fresh acidity. Aged sur lees for 8 months in neutral French oak barrels, I left just a kiss of oak on the bright fruit.

2014 “Les Jumeaux”

Pinot Noir

Sta. Rita Hills AVA

My Pinot Noir was born in the Santa Rita Hills AVA on the west side of the Santa Ynez Valley where the rolling, windswept hills and foggy marine layer create a perfect cool-climate environment for successfully stressing Pinot Noir vines.  Hand-harvested, handcrafted and aged in French oak, 40% of which was new, this vintage is complex and elegant showing great structural balance and a nuanced foundation of fruit touched by savory notes.  It’s signature Santa Rita Hills and that’s a very good thing!

Tasting.com: 94 points

2014 White Hawk


Santa Barbara County AVA

My Syrah is currently sourced from White Hawk Vineyard in the Santa Barbara County AVA where it’s embraced by early morning fog and then warmed by the afternoon sun as the fruit thrives to survive at a steep elevation, producing small yields and intense berries. The grapes were sustainably and organically farmed, hand-harvested, handcrafted, fermented in small lots, and aged in French Oak, 40% of which was new, for 18 months. The result is a full-bodied, multi-layered, beautifully balanced wine that’s both elegant and earthy as Syrah should be.

2012 “Californication”


Paso Robles AVA

This will be my last vintage of Zinfandel, at least, for awhile. Nothing against Zin. Mine is bright and expressive and delicious, if I may say so, but I’m dedicated to making wines in Santa Barbara County for now. I’ve been crafting Zinfandel for about 10 years, primarily sourced from French Camp Vineyard where the growing conditions are unique and the fruit produced is of the highest quality. The climate is very warm, but cool air from the ocean shoots through the surrounding foothills in late afternoon, dropping the temperature significantly. It’s the combination of very warm days and often chilly nights that produce fruit with natural acidity and intense flavors.