First vintage from this beautiful vineyard. Pineapple and guava fill the nose of the wine, the palate is laced with hints of vanilla and mineral. Lots of acidity for food.
This 40 acre vineyard was planted in 1990. Elevation is 920 to 1,050 feet above the ocean with an aspect facing southwest. White Zayante Sand, which is a rare sand soil. Clone 4 Chardonnay.
The 2013 is a round and masculine style pinot noir with lots of mineral and dark cherry fruit. We used 1/3 Francois Freres barrels 4 year Medium Toast. This wine will age gracefully for over a decade.
Coast Grade vineyard was planted in 2008 with 17 acres of Pinot Noir at 1300 feet above the ocean. The limestone base of this vineyard is sealed by its alluvial top soil.
The vintage of 2014 produced wines of laser focus and purity. Mineral tones fill this wine and pineapple and green apple dominate the aroma and flavor. Definitely a great food wine.
This 40 acre vineyard was planted in 1990. Elevation is 920 to 1,050 feet above the ocean with an aspect facing southwest. White Zayante Sand, which is a rare sand soil. Clone 4 Chardonnay. 198 cases produced.
"Gorgeous aromas lemon oil, apple and pineapple develop on the palate into a symphony of complexity. There is so much to love here it’s hard to know where to begin." - CWA 96 pts, April 2017
This vineyard is farmed by John Bargetto, Regan is a great high elevation vineyard in Corralitos. The soils here are loamy/clay with some very rocky sections as it sits hillside and has great influence from the Monterey bay.
This wine has bright acidity and citrus tones, lemon and lime.
188 cases produced.
The wines from 2014 were a blessing for the Burgundian wine lover in Santa Cruz Mountains. This wine was lucky to see a stem inclusion of 30% and great acidity and minerality from the limestone and great growing season. Lighter alcohol and it's so easy to drink.
Coast Grade vineyard was planted in 2008 with 17 acres of Pinot Noir at 1300 feet above the ocean. The limestone base of this vineyard is sealed by its alluvial top soil. 480 cases produced.
"The bouquet is packed with bright, clean fruit and laced with savory complexity. Notes of wild strawberry, cherry, raspberry, and black tea are just a few of the flavors that make an appearance on the focused, layered palate. This is a treat to drink right now." - CWA 96pts, April 2017
A perfectly balanced Pinot Noir, enough intensity and body to fill the palate and a strong backbone of acidity and mineral. This wine is everyone's favorite. 200 cases produced.
"Dark, plush and inviting, yet remains very much in the mid-weight style favored by proprietor Mark Bright. Dark red cherry, new leather, blood orange and spice flesh out as this succulent, expressive Pinot shows off its distinctive personality. A hint of white pepper adds aromatic lift on the finish. This is very nicely done." - Antonio Galloni, 92pts
Cherry and pomegranite aroma's, high acid palate and the use of stems shows in the wine in balanced perfection.
Only 98 cases made of this wine.
Antonio Galloni, 91pts
"One of the best wines to come out of the winery, this wine is filled with acidity and laser focus. A very textural wine that will be better with a little time. Though the wine needs time in the bottle, there will be award in your patience." - Mark Bright
“Succulent black cherry, herb, crushed flowers, hard candy, mint, orange zest and star anise add to a decidedly exotic, perfumed personality, with considerable whole cluster influence that adds layers of nuance, especially as the wine opens up with air. This is very nicely done.” - Antonio Galloni, 92 pts
“The 2015 Pinot Noir Hunter is a wild, powerful wine. Rich, deep and concentrated, the 2015 offers serious density in its dimensions, with a level of sheer richness that veers into the realm of the exotic. I find the 2015 unbelievably vivd and extreme, yet also alluring for those attributes. Needless to say, it will be fascinating to see where the Hunter Hill goes in the coming years.” - Antonio Galloni, 91 pts
Quality Grade: Junmai Ginjo
Semibaui: 50% (50% of rice grain polished away)
Rice: Goriki, from the Tottori Prefecture of Japan
Taste: Made by Chiyomusubi, this is one of the best sakes of the region and is rarely put in sake cups. It has notes of cocoa from the Goriki rice. This is one of the cleanest and easiest to drink sakes, with a smooth minerality coming from the harder water in Tottori. While great on their own and on the go, these one cups go well with salty foods like olives, nuts and other bar snacks.