This lush, tropical blend has flavors of nectarine and citrus, finishes crisp and is loved by an overwhelming majority of those who try it. Starting sweet and finishing dry, this non-vintage blend was designed to be drank specifically with Asian Fusion cuisine, and also pairs well with many Indian, Mexican, and Caribbean foods.

60 yr vines in white and crumbly terroir of fossilized granite, schist and other oxidized minerals. Hand harvested in small bins with rigorous sorting in the vineyard.Juliénas is the furthest north cru of the Beaujolais, and has a unique terroir from the better known crus to the South, Yann was inspired to produce Juliénas because the terroir is rather unknown.

From 30-60 year old vines grown on granitic sand. Organic farming. Traditional semi-carbonic maceration with native yeast and without SO2 for 10-15 days. 7-9 months ageing ⅓ in 500 liter used demi-muids, and ⅔ in tank. Certified organic. 100% Gamay from a 2 hectare plot of 60+ year old vines grown in pink granite sand soils – called Arene Granitique. Carbonic maceration with native yeast and no SO2 or other additions for 17-20 days. 12+ month ageing in used 225-liter barrels (at least 4 years old). Racked and bottled by gravity. Zero sulfur and no fining or filtering. 250 cs produced.

Faustine rosé provides an experience very similar to the blanc, though of course it’s pink, having been made from red Sciaccarellu grapes. It takes things up a notch compared to the Gris Impérial, with more flesh and more intense stoniness on the finish. This is among a handful of Corsican rosés that compete with the finest of Bandol for the title of best rosé of France.

The Paicines area is in a wind tunnel of cool ocean air flowing to the San Joaquin Valley. Because of the relative lack of trees adjacent to the vineyard areas, the Paicines area is open to the direct influence of these winds. With hints of dark berries and chocolate notes, this wine will pair well with a heartier meal like rib-eye steak or zesty ribs. Enjoy!

The Pinot Noir jumps out of the glass with high-toned aromas of red fruit and earthy notes. In the mouth it possesses bright cherry, candied kumquat, and mossy evergreen notes. Endlessly energetic, this Pinot is the ultimate versatile wine, working well for an aperitif to pairing with king salmon or skirt steak with chimichurri.

A tasty tang of toasted oak adds a great top note to this full-flavored and full-bodied wine, so that it seems to build complexity from the bass notes of ripe pear, to the butter and cinnamon in the middle and up to the wrapping of spicy, smoky oak. 100% barrel fermented, 100 % malolactic

Field Stone Winery was founded in 1977 with its own celebrated estate vineyards dating back to 1894. It is owned and operated by John & Katrina Staten and their family.
“a consistent producer of one of California’s better Sauvignon Blancs” (Robert Parker),

Fermented in 100% stainless steel. This wine offers tropical and citrus aromas, having a soft creamy mid palate and a delectable crisp finish. It is our pleasure to share this wine with you in the hope that you can enjoy it with the sister, family or friends in your life.

Tangerine, gardenia and Meyer lemon accented by Marcona almond and pear waft from this beautiful 2015 Chardonnay; succulent, bright and rich like key lime pie. The palate is flavorful, lush and lively with notes of mineral and citrus zest and a delightful zingy mouthcoating richness persisting into a long, lingering finish.

To those of you who think rosé is a summer beverage, try this beauty anytime of the year and see how you feel. Apricot, candied tangerine rind, and flowers of the maquis await you.

This rosé of Pinot Noir (incorporating smidgeons of Cabernet Sauvignon and Merlot) is quite enjoyable. Fresh sour cherry and red raspberry offer an invigoratingly tart, pit- and seed-inflected palate presence, while hints of boxwood and wet stone accent a brightly juicy finish. Only a small share of this wine resulted from saignée, and only a small share went through malo.