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2008 Sangiovese, White Hawk Vineyard, Santa Barbara County
2008 Sangiovese, White Hawk Vineyard, Santa Barbara County If you love Tuscan foods and wine, then you must try this Sangiovese!
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2008 Syrah, Santa Barbara
2008 Syrah, Santa Barbara County
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2008 Pinot Noir, Sonoma Coast
We love Pinot Noir as it a highly versatile food wine! The best Pinot Noir is made from a blend of many clones to get layered complexity in the wine. We cofermented clones 115 with 828 and 667 with 777 from two vineyards to give balanced blending components resulting in a wine with excellent fruit, tannins and acidity. The wine was aged in 33% new French oak for 14 months. Serving this wine with sage rubbed turkey, duck burgers, and roasted herb squab. It is ready to drink now but we recommend 12 months in bottle before opening and will develop with bottle age for the next 5 to 7 years.
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2008 The Angel's Fare, Saralee's Vineyard, Russian River Valley
This blend of Marsanne (50%), Roussanne (48%), and Viognier (2%) is a delicate, unique, almost “ethereal” wine – a secret to share with intimate friends on a warm summer day. Leon recommens it with crab cakes, Waldorf Salad, apple/pear tart, roasted turkey or something a little bit spicy! [Bronze medal - 2010 SF Chronicle Wine Competition]
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2007 White Hawk Vineyard, Sangiovese, Santa Barbara
This wine shows that California can grow excellent Sangiovese! It is a deep ruby/purple with pronounced aromas of raspberry, jam, bubblegum and cherry (red, dark and sour). The palate shows medium tannins, long length, high acidity and flavors of raspberry, brambleberry, strawberry, rhubarb and sour cherry. It is an excellent wine best served with tomato-based Italian pasta dishes, wild boar and BBQ chicken.
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