“I solemnly swear that I am up to no good.”
― J.K. Rowling, Harry Potter and the Prisoner of Azkaban

Current Release 2020

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  • "Amoenus Vineyard" Cabernet Sauvignon, Napa Valley 2015

    • RRP: $80.00
    • Case: 75 Cases

    • Appelation: Napa Valley
    • Composition: 100% Cabernet Sauvignon
    • Alchohol: 14.9%
    • PH: 3.64

    • Harvest Date: 10/02/2015
    • Bottling Date: 05/13/2017
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    Tasting Notes:

    Dark opaque purple in the glass with lifted aromas of cigar box, cassis, ripe plums and a touch of graphite. On the palate the power and depth of the tannins are complemented by the wine’s silk-like texture. The flavor evolves from ripe blackberries, moving towards graphite and then blue fruits on the palate. Matured in new French Oak barrels, this wine displays a substantive mouth feel, making it intense and immensely enjoyable, wine, with or without food.

    Winemaker's Notes:

    The fruit was handpicked from a vineyard that lies on the ancient soils that surround the foothills of Mount Saint Helena and delivered to the winery before day break. Destemmed and then sorted by hand, the grapes were then allowed to have four days to cold soak at 50F, with brief pump overs, once a day. On the fifth day, we allowed the tanks to warm and inoculated the juice with a strain of yeast isolated from the left bank Estates of Bordeaux, France. We encouraged a warm fermentation, pumping over twice a day to ensure healthy yeast growth and balanced extraction of tannins and flavor. Once fermentation was complete the wine was pressed to barrel, whereupon it underwent natural Malolactic fermentation. The wine was then aged in barrels deep in our caves for 18 months, before being racked and gently filtered, prior to bottling in June.

  • Oakville Chardonnay, Napa Valley 2016

    • RRP: $36.00
    • Case: 75 Cases

    • Appelation: Napa valley
    • Composition: 100% Chardonnay
    • Alchohol: 14.4%
    • PH: 3.55

    • Harvest Date: 09/15/2016
    • Bottling Date: 08/16/2017
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    Tasting Notes:

    In the glass, this wine is crystal clear with a lemon-yellow tint. The nose displays generous aromas of cut hay, brioche, cantaloupe melon and a touch of apricot. On the palate, this wine opens up to ripe citrus flavors of Meyer lemons, a touch of cut melon, alongside freshly kneaded baker’s dough, while the crisp mineral acidity and textural phenolics, add grip and complexity to this immensely satisfying wine.

    Winemaker's Notes:

    Hand harvested before dawn from vineyards that lie in the heart of Oakville, the grapes were then pressed over a period of two hours. The pressed juice was sent to tank and allowed to cold-settle out all the heavy solids, following which the clear sweet juice was transferred to barrel where spontaneous native fermentation took place. The naturally cool temperatures of our caves allowed the yeast activity to progress at a slow rate, developing complexity and helping retain the delicate aromas of the grape. Once the yeast had metabolised the grape sugars, the barrels were topped up and secondary fermentation of the malic acid took place.

    Over the next two months, the barrels were topped regularly and stirred once every two weeks to incorporate the lees into the wine. The barrels were then left to mature “sur lie” deep within our caves for 9 months before they were racked, filtered and bottled.

  • Kick Ranch Sauvignon Blanc, Sonoma County 2016

    • RRP: $26.00
    • Case: 110 Cases

    • Appelation: Sonoma County
    • Composition: 100% Sauvignon Blanc
    • Alchohol: 13.90%
    • PH: 3.26

    • Harvest Date: 08/26/2016
    • Bottling Date: 03/28/2017
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    Tasting Notes:

    This is probably our most aromatic vintage yet, the wine bursts with cut hay, Rangpur limes and Jasmine flowers. Crystal clear in the glass, the freshness and verve are evident in the mouth, delivering mouthwatering acidity that surround flavors of citrus, crisp pears and a touch of baked icing sugar. Dry, crisp and very refreshing.

    Winemaker's Notes:

    From the Sonoma side of Spring Mountain, this vineyard looks out across the hills to the distant ocean, soaking up the sunlight allowing the grapes to slowly ripen. Hand selected in the vineyard, the grapes arrive at the winery as the sun just starts to rise. Using the champagne cycle of our smallest press, we gently extract the juice over three hours, sending it to small stainless steel tanks. Here, it is inoculated with a unique mix of three different yeast strains, each chosen for their individual abilities to develop texture, aromas, and flavor in Sauvignon Blanc. Allowed to ferment at a low temperature, we gradually turn the sweet grape juice into wine. Finally, it is aged for 6 months on the lees, without malolactic fermentation, allowing the mid-palate and overall complexity to develop.

  • Las Madres Vineyard Syrah, Carneros 2016

    • RRP: $36.00
    • Case: 50 Cases

    • Appelation: Carneros, Napa valley
    • Composition: 100% Syrah
    • Alchohol: 14.60%
    • PH: 3.86

    • Harvest Date: 09/25/2016
    • Bottling Date: 02/01/2018
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    Tasting Notes:

    Deep garnet in the glass with generous aromas of licorice, blackcurrants and a touch of white pepper, star anise and bacon fat. The mouth coating silky texture delivers dusky tannins surrounded by a core of intense black fruit, coconut husk, and savory notes of cured meats. The complex evolution of flavors finishes with a touch of cocoa, giving a deliciously satisfying finish for the drinker. The rich, brooding character reflects the warm vintage, however the dark fruit flavors and full body of the wine are kept in balance with a moderate alcohol of 13.6% and bright acidity. Similar in spirit to the 2012 vintage, the 2016 vintage is drinking great right now but if you can wait, you will be rewarded by careful cellaring.

    Winemaker's Notes:

    Amongst the rolling hills of Carneros, lies Las Madres vineyard, a site close to our hearts that produces Syrah of superb quality and
    character. The Syrah grown here is a mix of clone 174 and 300, with vines planted on an east-west alignment in a sheltered bowl that makes the most of the diurnal flux in temperatures. These vines are some of the last to be picked, allowing the fruit to develop nuanced flavor whilst retaining a naturally balanced alcohol. For this 2016 vintage we decided to pull back on the percentage of whole cluster used in the fermentation, using 100% destemmed fruit. After 5 days of cold soak, we allowed the tanks to warm and utilized a strain of yeast directly cultivated from the wineries and vineyards of the Côtes du Rhône. Following primary fermentation the muss was pressed and sent to barrel to undergo malolactic fermentation. The Syrah was then left to mature for 16 months in 30% new French Oak barrels and 70% once used French oak barrels.

  • "100% Wholecluster" Las Madres Syrah, Carneros 2015

    • RRP: $39.00
    • Case: 50 Cases

    • Appelation: Carneros, Napa Valley
    • Composition: 100% Syrah
    • Alchohol: 13.16%
    • PH: 3.6

    • Harvest Date: 9/25/2016
    • Bottling Date: 02/10/2017
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    Tasting Notes:

    In the glass, this Syrah is deep crimson red with a just a touch of purple on the rim. Generous expression on the nose, with intense notes of black olive, cracked black pepper and wild herbs. The wine displays a graceful palate of ripe plums, tobacco with a hint of ocean brine and Mediterranean olive tapenade. The Whole Cluster fermentation delivers elegant and complex tannins with a delicious mid-palate texture throughout the finish.

    Winemaker's Notes:

    The whole idea behind this wine was to let it take its own path, in doing so we decided the winemaker’s role was as curator, rather than creator. The grapes were hand harvested in the cold, early hours of the morning. In shallow, open top tanks, then foot trod as The Beastie Boys and Rage Against the Machine blasted from the winery stereo. Without heating or cooling, we allowed the tanks to come to ambient temperature naturally; a process that helped to kick-start the native yeast fermentation. As it progressed, we punched down the cap twice a day by hand, allowing for balanced fermentation kinetics as well as good extraction by not damaging the stems. Primary fermentation took around 14 days to finish whereby we pressed off the wine to neutral French oak barrels. Spontaneous malolactic took place in barrel, finishing up in the early spring. We then added a minimal dose of Sulphur and allowed the barrels to mature undisturbed in our caves for 11 months before bottling.