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These wines are no longer available from the winery,
although you may still find them in wine stores and restaurants, or even
in your own cellar!
Generally speaking, our wines are ready to drink upon
release, but will also evolve a little in the bottle. If you are going
to store your wine, we recommend a cool, dark place free from vibration.
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Continuing in the crisp, clean style of Alsatian
Pinot Gris, our 2006 Pinot Gris, Santa Barbara County shows a purity
of fruit with exotic floral aspects, summery stone fruits and a
refreshing acid-mineral finish.
Happy with Mediteranean dishes, it would be equally
at home with spicy Pan-Asian concoctions.
Please
click here for printable winemaking and tasting notes. |
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A combination of Pinot clones from our organically-farmed
vineyard, and a variety of new and used French oak barrels join
forces to create our ’06 Sta. Rita Hills Pinot Noir. Not as
high in the treble notes as our ’ 05, this wine has the bass
knob turned up, showcasing the darker, more covert aspects of Pinot
Noir. Rich fruit flavors and aromas are bolstered by a smoky spiciness
that would pair well with classic grilled preparations, roasts and
stews, even hearty fish dishes (halibut filets done osso-buco-style).
Just say “yes, please…”
Please
click here for printable winemaking and tasting notes. |
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Like a fresh breeze coming off the sea, carrying
scents of apricot and tangerine blossoms, a hint of pear, a whiff
of honeysuckle; delicately beautiful, with acidity as taut as a
bow string... Perfect with a wide variety of Mediterranean dishes,
or spicy Asian cuisine, or just to enjoy the anticipation of the
summer to come...
Please
click here for printable winemaking and tasting notes. |
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A firm, almost stony wine offset by a simultaneous
creamy quality; aromas and flavors of exotic melon, citrus, and
Asian pear... Saffron pasta with scallops; chicken saltimbocca;
filet of sole meuniere...
Please
click here for printable winemaking and tasting notes. |
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A slight change of gears from the ’05 Chardonnay...
this time around the wine fermented in partially new French oak
barrels (for approximately three weeks) then was racked into stainless
steel tanks for about four months aging without malolactic fermentation.
Still showing a bright citrus and tropical fruit character with
pleasing minerality, this wine is a little more plump than our ’05,
more akin to a Montrachet than a Chablis.
Try it with pan-seared fish filets in butter sauce;
pasta with prosciutto, fresh herbs, and green peas; spicy grilled
shrimp; or chicken crepes with bechamel sauce.
Please
click here for printable winemaking and tasting notes. |
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Here is a new-generation style chardonnay; not
oaky, not buttery...instead, you get a crisp wine with a racy mineral
streak running through tropical fruit flavors and aromas of pineapple
guava and citrus-honey, brushed with herbs.
Try with any grilled seafood, chicken currys,
satay, Chinese, Thai, or Indian food.
Please
click here for printable winemaking and tasting notes. |
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Brisk and clean, with a racy mineral streak running
through classic apple and pear flavors, and elements of lemon and
honey; this is a chardonnay that is particularly food friendly.
Sea scallops, chicken in creamy sauce(s), pork with apples &
sage, quiches, frittatas.
Please
click here for printable winemaking and tasting notes.
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Quintessential Pinot Noir characteristics of cherry-berry
fruit, brown spice, a little forest-floor earthiness and a thought-provoking
deep, dark complexity... still a happy wine but showing a more serious
side as well... Enjoy with grilled quail, ribs, pork tenderloin,
classic Santa Maria-style barbeque, elegant roasts, or anything
with mushrooms...
Please
click here for printable winemaking and tasting notes. |
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There are delightful aromas and flavors of berries,
cherries, and plums with intriguing spice and smoke notes in this
still young pinot noir. Lively acidity speaks to an ageworthiness
and compatibility with a wide variety of foods. Steak-y seafood
(salmon, halibut, swordfish) would share company here, as would
soft cheeses, anything from off the grill, coq au vin, ragout of
mushrooms, etc.
Please
click here for printable winemaking and tasting notes.
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On Santa Rosa Road, eleven miles west of Highway
101 is La Encantada Vineyard, the “enchanted” place.
There’s definitive enchantment to this wine, with its exotic
floral attributes (the beauty of orchids) and rich tropical fruit
character layered over a snappy texture. This is a connoisseur’s
Pinot Gris!
Alluring food pairings include spring rolls; roasted
fish filets with miso glaze; sushi; caprese salad.
Please
click here for printable winemaking and tasting notes. |
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Firm, dry and fresh, this bright Pinot Gris is
produced from less than 2 acres of organically grown fruit at La
Encantada Vineyard in the western part of the Sta. Rita Hills viticultural
area. The wine reveals a clean apple-lime essence crossed with a
bit of honeydew melon and hints of subtle white peach, all enhanced
by an undercurrent of pleasant minerality.
Please
click here for printable winemaking and tasting notes |
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From the beauty of its firm minerality to the
concentrated textural creaminess, here is more enchantment from
La Encantada Vineyard. Pear, lime, kiwifruit all come to mind, bolstered
by pleasant acidity. Brief aging in new oak barrels contributes
to texture without woody or smoky flavor.
Crab cakes; pot stickers; ceviche; oysters on
the half shell.
Please
click here for printable winemaking and tasting notes. |
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Nothing sweet or frivolous about it, this is one
“serious” rosé...100% pinot noir fruit from El
Jabalí Vineyard on Santa Rosa Road - Sta. Rita Hills. Fermented
off the skins to total dryness...strawberry, plum and spice notes
and a pale copper color (it’s not pink!)...
Antipasto; Greek salad; grilled vegetables with
hummus; seared ahi; peppers and sausages; vegetables fritters with
gazpacho.
Please
click here for printable winemaking and tasting notes. |
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The “Encantada” shows quintessential
Pinot Noir characteristics of cherry-berry fruit, brown spice, a
little forest-floor earthiness, and a thought provoking deep, dark
complexity… still a happy wine, but showing a more serious
side as well…
Winter-y soups and stews; hearty braises; anything
with black truffles or wild mushrooms; Sunday-night roasts, etc.
Please
click here for printable winemaking and tasting notes. |
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Bold, smooth, rich, and spicy, here is pinot noir
for the aficionado: good depth, balanced structure, richness of
flavor and, again, sturdy acidity all contribute to a great wine
for a few years in the cellar (or enjoy tonight!) Beef, lamb, game,
hearty poultry, rich sauces, big cheeses would all be welcome companions
here.
Please
click here for printable winemaking and tasting notes. |
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