70% white Garnacha from 40 year-old vines, 30% Viognier. 50% aged in 300 litre French oak for 4 months and 50% on lees in stainless steel tanks. Creamy with an extremely fresh and mineral finish giving elegance and finesse.

58% Chardonnay, 30% Semillon, 12% Riesling, harvested by hand in mid-March, fermented in concrete tanks with native yeasts at controlled temperature, six months on lees before bottling. Rich, peachy, honeyed aromas leap from the glass, whilst the palate is rich and layered with peach, honeysuckle, and beeswax, with tongue-tickling acidity: much to think about and relish.

91% Chardonnay; 9% Viognier. The latter from Geographe. The Chardonnay was partially tank and partially barrel fermented (9 months in seasoned oak). Bright and textural, Viognier notes with floral and peach aromatics and a little viscosity on the palate, but also with the freshness and acidity that the Chardonnay brings combining for really splendid and delicious balance. Or, as our friends at Plan B would have it: ““The King”, seduced by the sexy Viognier loses the plot. Too much wine, women and song for one mere mortal. Bright and textural, with lifted flowers and stonefruit aromatics ahead of a long and satisfying palate with savoury, citric acidity to close.”

Edna Valley fruit. 48% aged in concrete egg, 52% in 26% new French oak puncheons and 26% neutral French oak for 14 months. Honestly this is my favorite white wine I've ever made. Sadly it will also be our final Chardonnay offering as we turn our attention towards Rhône whites in the future. But man, to bow out of the Chardonnay game on a high note like this makes me happy! This Chardonnay is pure class. The chalky mid pallet feels like your drinking salt-encrusted stones - like electrolytes quenching your thirst on a hot summer's day. The lightly toasted oak gives this wine's finish a little lemon bar or meringue vibe. A real stunner!!!

96% Cabernet Sauvignon, 2% Petite Sirah, 2% Zinfandel. Paso Robles is gaining a reputation for its velvety smooth Bordeaux varietals. This is from vineyards on Paso’s east side. This region, marked by a combination of warm temperatures, cool nights and gravelly, well-draining soils, allows Cabernet Sauvignon to maintain its natural acidity yet offer ripe, smooth tannins. Matured in French and American oak for 15 months. Aromas of bright fruit and hints of sage are followed by ripe black plum, black cherry and currant flavours mingling with dark chocolate: rich yet supple with a plush finish.

90% Malbec, 10% Merlot. 10 months in third and fourth use French oak barrels, 30% cement tanks, and 40% stainless steel tanks. Deep purple colour, aromatic with violets, spice and blackcurrant. In the mouth this shows finesse and elegance, fairly full-bodied yet graceful and fine, with fine-grained tannins and a zest of fresh acidity, flavours of blackberry and bitter cherry evolving on the palate with an impressive finish.

100% Tempranillo, from low-yield vineyards (4,500kg · ha). Located in the highest vineyards of La Ribera del Duero at 800m. Native yeasts. Matured for at least 15 months in two different types of oak, followed by 18 months in bottle. Aromas of vanilla and cloves lead to crunchy red fruit and plum on the palate with grainy tannin and fresh acidity, with clove and black pepper on the finish.

“This is a blend of roughly 50% Grenache, with Mourvedre, Syrah, Petite Sirah, and Cabernet Sauvignon. There’s a quality boost from leftover Keplinger juice combined with premier style vineyards that Helen finds.The quality of wine is based on the quality of all its inputs - good vineyards, smart farming, pure and focused winemaking - ultimately attention and TLC at every step. We make this wine from the vineyards to the bottle, working closely with grape growers from awesome little vineyard sites in Napa Valley, Sonoma County, and the Sierra Foothills. We’ve sought out interesting sites with great dirt, farm them with care and thought, and use traditional winemaking to craft honest wine and make an artisanal red wine blend to match any occasion, any food, any time. Vermillion is a terroir-driven, delicious, hand-crafted wine to be enjoyed any night of the week.” Bright purple in colour, aromas of strawberry, cracked black pepper and marzipan, slate-textured tannin with fresh acidity, ripe flavours of strawberry and blackcurrant with chocolate and mocha and a very long, increasingly savoury finish. Quite delicious.

93% CS; 4% ML; 2% PV; 1% MB. From four estate vineyards on the benches and hillsides above the valley floor. 16 months in French and American oak barrels. Bold, ripe fruit aromas and flavours centred on red plum and blueberry, elegant oak structure, rich and mouth-filling with soft always tannins and a fresh vein of acidity. This is a Cabernet that punches well above its weight.

Thirty year-old vines on clay-limestones soils, vinified in temperature-controlled stainless-steel tanks and aged in botte and barriques for 12-15 months. Pale cherry/orange in colour, aromatically floral, elegant and fine with velvety tannins. “ ... although this is not a single-vineyard expression, the wine shows a ton of territorial and varietal authenticity nonetheless. You get sharp and pinpoint aromas of purple fruits with lifted tones of licorice, earth and pressed blue flower. The mouthfeel is silky and taut.” (Monica Larner, The Wine Advocate, 94 points)