Planted in 1854, the fruit from the Deaver Ranch in Amador County is one of the oldest vineyards in California and one of the last vestiges of the Mission grape in the California. Originally from Spain, it was brought to California in the 1700s by Franciscan missionaries. The Mission grape, also known as País, or Listán Prieto in the Canary Islands, was successfully planted in California and used for table, sacramental, and fortified wines. Mission is hardy, resistant to drought, and prefers hot and dry climates.

Wild and almost savage-like berry aromas spring from the glass along with baking spices and pepper. Super crunchy, fresh, and delicious on the palate, my País is super drinkable. -390 bottles produced.

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It is time to drink like a SCYTHIAN! This is my first vintage of our newest Glug Glug wine - Scythians, a dry white wine made from the Palomino grape. With the help of dear friends Christina Rasmussen and Abe Schoener, I sourced Palomino grapes from a Demeter certified, biodynamic farm near Fresno, CA.

Palomino is a non-aromatic white grape variety that is indigenous to Spain. If you've had dry Sherry (not the sweet stuff), you've had the Palomino grape. The inspiration for this wine comes from Ramiro Ibañez. I was introduced to his wines through my friend, Jose Pastor, the wine importer. Though Ibañez lives and works in the Sherry triangle of Spain's southwestern Atlantic coast, he makes several unfortified, single-vineyard bottlings of Palomino. Ramiro's 'UBE Miraflores' inspired this wine, the 2019 Scythians Palomino. Both are dry table wines, made from Palomino, and crafted in such a way that they are intended to drink young.

For those of you who know me and know my penchant for high acid wines, Palomino is a famously low acid grape. This wine is all about texture and juiciness. The wine is salty and a bit unctuous with notes of almond skin and yellow apple. Scythians is the perfect accompaniment to almonds, olives, sardines, and all the other salty and briny things we munch on while waiting for Sashi to finish cooking dinner.

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When I found out there was half an acre of organically farmed Grüner Veltliner here in the Sta. Rita Hills, I thought 'we've GOT to make some Grüner!' I love the grape variety because it has so much diversity. Grown on a sunny south-facing slope it can be made in a rich and opulent style. It can also be made in a racy and vibrant style. For our 2019 FREUND (which is German for 'Friend') we left the grapes on the skins for 24 hours, allowing a bit of texture to develop before pressing the grapes into neutral barrels for a native fermentation. The wine has a bit of a creamy, smoky note to it with mandarin orange and lemon rind. It is both fresh AND refreshing, with a nice weight to it. That one day on the skins gave the wine some tension and some texture. The wine was bottled without fining, filtration, or the addition of any sulfur.

The 2019 Freund Grüner Veltliner is ready to drink now. In fact, I hope it will be your go-to white wine all spring and summer long. This wine will pair well with ceviche and corn chips, some shellfish, a little pad thai, or a cold soup.

460 bottles produced

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What began in Oregon comes south to crisp, cool Cambria, California in the 2020 vintage. That’s right - blending Pinot Noir and Gamay was so much fun, I decided to try it a little closer to home. Crafting a wine from vines I farmed is incredibly rewarding. With both farming and winemaking done by the same hands, there is an intimacy to this Glug-Glug wine that makes it very special.

Fermented in concrete, raised in old barrels, and bottled with minimal sulfur, the 2020 PG88 is ready to be enjoyed now, served with a chill alongside a simple meal.

Years ago in a Paris bistro, I enjoyed a completely new and inspiring glass of wine. l'Autrement was the name and it was an amazing blend of Mondeuse, Gamay, and Pinot Noir. The intriguing aromas and its unique deliciousness captured my imagination and made me SMILE!

This marks the fourth and final vintage of Tres Chingones. The fruit from all 3 varieties was de-stemmed and fermented separately in small tanks, then blended and aged in 2 used puncheons (500L barrels). I love how the distinction of each grape variety shines through. Pinot Noir offers fruit, Gamay brings acidity, and Mondeuse contributes a rich, dark color. 

The wine is playful, juicy, crunchy, and super-super good!

OK, so the name is a bit irreverent. Tres Chingones refers to the 3 major pests (a$$h@!es) in our vineyard: wild boar, coyote, and starling. It also represents the fantastic combination of these three bad-ass varieties together.

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When I found out there was half an acre of organically farmed Grüner Veltliner here in the Sta. Rita Hills, I thought “we've GOT to make some Grüner!” I love the grape variety because it has so much diversity. Grown on a sunny south-facing slope it can be made in a rich and opulent style. It can also be made in a racy and vibrant style. For our FREUND (which is German for 'Friend') we left the grapes on the skins for 24 hours, allowing a bit of texture to develop before pressing the grapes into neutral barrels for a native fermentation. The wine has a bit of a creamy, smoky note to it with mandarin orange and lemon rind. It is both fresh AND refreshing, with a nice weight to it. That one day on the skins gave the wine some tension and some texture. The wine was bottled without fining, filtration, or the addition of any sulfur.⁠
⁠
The Freund Grüner Veltliner is ready to drink now. In fact, I hope it will be your go-to white wine all spring and summer long. This wine will pair well with ceviche and corn chips, some shellfish, a little pad thai, or a cold soup.⁠ This was a really fun wine to make and I think it’s a really fun wine to drink.
 

It is time to drink like a SCYTHIAN! This is my first vintage of our newest Glug Glug wine - Scythians, a dry white wine made from the Palomino grape. With the help of dear friends Christina Rasmussen and Abe Schoener, I sourced Palomino grapes from a Demeter certified, biodynamic farm near Fresno, CA.

Palomino is a non-aromatic white grape variety that is indigenous to Spain. If you've had dry Sherry (not the sweet stuff), you've had the Palomino grape. The inspiration for this wine comes from Ramiro Ibañez. I was introduced to his wines through my friend, Jose Pastor, the wine importer. Though Ibañez lives and works in the Sherry triangle of Spain's southwestern Atlantic coast, he makes several unfortified, single-vineyard bottlings of Palomino. Ramiro's 'UBE Miraflores' inspired this wine, the 2019 Scythians Palomino. Both are dry table wines, made from Palomino, and crafted in such a way that they are intended to drink young.

For those of you who know me and know my penchant for high acid wines, Palomino is a famously low acid grape. This wine is all about texture and juiciness. The wine is salty and a bit unctuous with notes of almond skin and yellow apple. Scythians is the perfect accompaniment to almonds, olives, sardines, and all the other salty and briny things we munch on while waiting for Sashi to finish cooking dinner.

WATCH SCYTHIANS VIDEO