The Topotero Vineyard is located one mile from the Pacific Ocean in Avila Beach and is in its second year of converting to certified Demeter biodynamic farming. The Pinot Noir was picked for natural acidity and foot tread before being whole cluster pressed. The juice was fermented with native yeast in neutral french oak barrels. The wine was bottled at the very end of fermentation to capture the natural bubbles of fermentation in the bottle. The wine aged in bottle on lees for 3 months before being riddled, disgorged, corked and caged, all by hand. 424 cases produced.

Hofer Ranch is an oasis wedged between the Ontario Airport and a sea of Industrial buildings. The vineyard was planted in the 1930’s on its own roots in the sandy soils of Cucamonga Valley. The vines are head trained and have been farmed using organic practices from the beginning. This wine is made with a nod to how wines have been made in this region for decades. The grapes were fermented in an old redwood tank with native yeast and no additions. The wine was aged in old french oak barrels for 10 months before being bottled with minimal SO2 and without fining or filtration. 168 cases produced.

This wine is a blend of younger plantings from the Rancho Ontiveros Vineyard and old vine plantings from the Rancho Vinedo Vineyard, from 1973. Both of these vineyards are farmed using organic farming practices in Santa Maria Valley. The 2023 vintage is a compilation of 3 separate picks, fermented with native yeast and with partial whole cluster. The wine aged for 8 months in old french oak barrels and was bottled with minimal sulfur, without fining or filtration. 1,416 cases produced.

The 2023 Bassi Vineyard Pinot Noir is produced from 22 year old Dijon Clone vines, located on the hillsides of Avila Valley, 1 mile from Avila Beach. This bottling is a unique snapshot of coastal California, some of the closest vines to the Pacific Ocean in California that we have been working with since 2019. The fruit was fermented in small 1.5 ton bins, with native yeast and 60% whole cluster. The wine was pressed at dryness in our wooden basket press then aged for 10 months in neutral french oak barrels. This wine was bottled with minimal sulfur and without fining or filtration. 291 cases were produced.

The 2022 vintage of Vino de los Ranchos Chardonnay comes from the old vine plantings from 1973 at the Rancho Vinedo Vineyard and younger vines planted in 2006 at the Rancho Ontiveros Vineyard, both located in Santa Maria Valley. The grapes were farmed using organic farming practices and were picked for natural acidity. The grapes were whole bunch pressed and fermented with native yeast in neutral french oak barrels. The wine aged on lees for 19 months before its first racking for bottling. The wine was bottled with minimal sulfur, unfined and unfiltered. 576 cases produced.

Biodynamic. This bottling is a unique snapshot of a true coastal vineyard in California, located 1.2 miles from the Pacific Ocean. The vines were planted in 1999 on the sandstone hillsides of Avila Beach. The wine was fermented with native yeast in 228 L barrels and then aged on lees for 19 months. This wine was bottled with minimal sulfur, unfined and unfiltered. This wine is full of energy and precision. 192 cases produced.

Grown above the sandstone quarry at the Bassi Vineyard, this block has an ocean view. This wine is 65% Pinot Gris and 35% Pinot Noir. The Pinot Gris was fermented with 100% whole cluster and the Pinot Noir grapes were destemmed on top of the fermentation for a coferment. The juice fermented with native yeast and then was gently pressed in our wooden basket press. The wine aged for 8 months in old French oak barrels and was bottled with minimal sulfur, without fining or filtration. 168 cases produced.

Biodynamic. The 5 acre Topotero vineyard sits just west of the Bassi Vineyard in Avila Beach. Surrounded by gardens, palm trees, apples and a seasonal creek, this little vineyard is one of our favorites. The vines were grafted to Gamay from Pinot Noir in 2019 for this bottling. The vineyard was farmed by Ben Taylor (now by Mikey & Gina) with organic practices and it is in its final year of transition to Demeter biodynamic certification. The wine was fermented with 50% whole-cluster for 10 days, then pressed in our wooden basket press. The wine was bottled after 10 months in barrel, without fining or filtration and with minimal sulfur used. 214 cases were produced.

Planted in 1918, 70 miles inland from Los Angeles and certified organic by CCOF, this vineyard is part of California history. Farmed today by the Galleano family, we are lucky to be able to make wine from this historic vineyard. The vines are farmed without irrigation in granite rocks and sandy soil surrounded by freeways and track homes. This vineyard is one of the last reminders of an old California. The grapes were picked on July 26th and were fermented with native yeast and 50% whole cluster. This wine aged for 8 months in old French oak barrels before being bottled with minimal sulfur, without fining or filtration. 264 cases produced.

Biodynamic. The Syrah plantings at the Bassi Vineyard are grown on a southwest hillside, in sandstone soils making this an extreme coastal site. The fruit was fermented with native yeast and with 100% whole cluster in an open top redwood tank. The wine was pressed in our wooden basket press and then aged for 10 months in a combination of large format 500L barrels and 225L barrels. Think ocean tar, black olive, cracked black pepper with broad tannin. 72 cases were produced.

Organic. 100% Pinot Noir. This site is a new Pinot Noir planting in Avila Beach, just west of the Topotero & Bassi Vineyards, one mile from the Pacific Ocean. Sourced for their rose bottling, Casa Contenta is 2 acres sitting in the heart of Avila Beach. Loamy hillsides make this site an oasis by the sea, with foggy evenings and sunny afternoons during the growing season. Picked for natural acidity and food tread to soak on the skins for 4 hours before being whole bunch pressed. The juice was settled overnight then barreled down to old French oak to ferment with native yeast & bacteria. The wine aged on lees for 7 months, bottled unfined and unfiltered with minimal sulfur.

From Palomino plantings, dating back to 1918, 70 miles inland from Los Angeles and certified organic by CCOF. The vines are farmed without irrigation in granite rocks and sandy soils surrounded by freeways and track homes. This vineyard is one of the last reminders of an old California. The Palomino grapes were harvested on August 11th from the Lopez Vineyard. The grapes were left to soak on the skins for 8 days before being pressed. The juice fermented with native yeast in old french oak barrels and aged on lees for 8 months. This wine was bottled with minimal sulfur, and without fining or filtration. 96 cases produced.

This NV Solera blend of Chardonnay was established in 2014. It is 50% Solera base, built over time from 2014-2021, which have all been aged together in 500L barrels. The other 50% of the blend comes from 2022 'Old Vine' Chardonnay from the Rancho Vinedo Vineyard that was aged for 18 months in 228 L barrels. The 2 components of the wine are blended right before bottling. This wine is a play on richness and acidity, reduction and oxidation. This is a special wine I have been building and caring for for a long time and that we are extremely proud of. 96 cases were produced.

This cider comes from 2019 Newtown Pippin apples grown at Bear Valley Ranch. The cider is barrel fermented with native yeast and no additions. It was aged for 36 months and then refermented with Palomino pomace from Lopez Vineyard in Cucamonga Valley. All the bubbles are a result of added fermenting apple juice from the 2022 cider press. 96 cases produced