We dry-farm old-vine Zinfandel and estate Pinot the way my grandfather did — by hand, by taste, and by the calendar of the land. Pull up a chair in the tasting room and meet the family behind the label.
Three generations, measured in seasons
Small lots, picked at first light and pressed within the hour. Every wine on this list is grown on the property — nothing trucked in, nothing blended to a formula.
From head-trained vines planted in 1971. Brambleberry, black pepper, and a long, dusty finish. Our flagship and the reason people come back.
Cool-climate fruit from the foggy lower slope. Cherry, forest floor, and silk. 14 months in neutral French oak.
Ten days on the skins. Apricot, beeswax, and a savory grip that makes it the most-asked-about pour in the room.
Unoaked, wild-fermented, bottled unfiltered. Green apple, lemon pith, and a clean stony edge. No butter, no makeup.
Pressed straight to tank, pale as a salmon sky. Strawberry, watermelon rind, bone dry. The patio favorite all summer.
Fortified from late-harvest Block 7 fruit. Fig, cocoa, and warm spice. Pours best by the fire after the room clears out.
We've never irrigated and we've never sprayed a synthetic on these vines. Smaller yields, deeper roots, wine that tastes like exactly where it's from.
No drip lines. Roots dig 20 feet down for water, and the fruit comes back concentrated, balanced, and unmistakably ours.
Cover crops, compost, and sheep instead of herbicide. The soil gets richer every year, and so do the wines.
Every cluster is cut cold before sunrise, sorted on the crush pad, and in the press within the hour to lock in freshness.
Third-generation winemaker Elena pulls every barrel sample herself. No consultants, no recipe — just taste and patience.
“We stumbled in on a rainy Thursday and Elena walked us through six wines like we were old friends. The Block 7 Zin is now the only bottle we bring to dinner parties.”
“I've toured the big Napa names. None of them poured a skin-contact Riesling on a porch with the winemaker's dog asleep at my feet. This is the real thing.”
“We hosted our rehearsal dinner on the patio under the oaks. Three generations of one family poured for three generations of ours. Unforgettable.”
We're forty minutes off Highway 101 and worth every mile of the gravel road. Reservations are easy, walk-ins are welcome when there's a chair.
Five wines, forty minutes, poured by someone who actually farmed them. $25, waived with any two-bottle purchase.
Saturday mornings at 10, Elena leads a barefoot-optional tour of the old vines, ending in the barrel room. $40, includes the flight.
Buy a bottle, grab a cheese board, and lose an afternoon under hundred-year-old oaks. No reservation needed for the patio.
Rehearsal dinners, milestone birthdays, and small weddings in the barrel room or under the trees. We cap every event at 60 guests.
For seated flights and vineyard walks, yes — book online or call the tasting room. The oak patio is first-come, first-served whenever we're open.
Thursday through Sunday, 11am to 5pm, year-round. We close for harvest the last two weeks of September, so check before you come in late summer.
Absolutely. The patio is built for families and well-behaved dogs. We keep sparkling cider and a water bowl by the door for exactly that reason.
We ship to most U.S. states. Club members get free ground shipping on every release; everyone else ships free on a case of twelve.
Three shipments a year of small-lot wines you can't buy anywhere else, plus free tastings, member pricing, and first dibs on harvest weekend. No fees, cancel anytime.
Reserve a flight, join the Wine Club, or just point your car down the gravel road this weekend. We'll have a glass poured before you reach the porch.