My Essential


don’t remove

my Essential Red
This is us meditating a bit on the essence of California. For sure it’s a sunny place and that means ripeness (not over-ripeness) and an abundance of fruit. We also know that grace and girth are not mutually exclusive so we strive to make a red that embraces the generosity of the California sun while remaining elegant, delicate and with a strong sense of place. Read More

To achieve this, we’re employing more than one grape. Some of our favorite wines and some of the most well-regarded wines on earth are blends of grapes that grow really well together. Think of Bordeaux or Chateauneuf du Pape or, heck, even some of the most famous and fabulous wines grown on our shores. The lesson is that sometimes more is more. So, for our essential red we’re giving the lead to Cabernet Sauvignon but we’re embracing Cabernet Franc, Merlot, Syrah and Petit Verdot in supporting roles. The grapes are grown in the very special California appellations of Santa Ynez, Happy Canyon and around Buellton. Once vinified, the wine ages for up to 2 years in only old (never new) French wood where it develops and takes on a beautiful patina.

my Essential Rose
The world over is making better rosé than ever but rosé is and has always been a French thing. When there was a funny White Zin craze going on, the French folk and their enlightened friends had the real goods all to themselves and were sipping (slurping) large quantities of beautiful pale pink, dry rosé while basking in the Mediterranean sun. Read More

Well, the gig is up and the world is now hip to how good their rosé is. It’s also why we make the long trip to Provence – because this is where it’s best. Importantly, there are at least two ways that rosé is made and we think one of them infinitely: better dedicating red grapes to the production of rosé. It’s not about stealing some juice from a red wine in process to make what’s left darker; it’s about saying hey, we’re going all in with this and we’re going to completely press these red grapes — their skins, seeds and some of the stems too — in an effort to extract a complete picture. The result is a pale pink wine that smells like red fruits and flowers yet is crisp, dry and ultra refreshing. One glass invites another, a wine that can very quickly become a bottle for one. Cheers.