On the nose, fine aromas of fermented black tea, tilled soil and delicious barrel smoke are reminiscent of Pu’er tea. Dark plum and blackberry flavors are layered on the seamless, plush palate. The delineated structure of the wine builds to a long finish.

Bob’s Ranch vineyard is characterized by it’s proximity to the Pacific Ocean. Coastal breezes along with low rolling hills and morning fog define this cool climate site. Comprised of 43 vineyard blocks on 72 acres, and planted to an array of clones and field selections this ranch produces complex and delicious wines of true Sonoma Coast character. This wine hails from our best vineyard blocks at Bob’s Ranch each year.

 

 

 

Our 2017 Blue Jay is sourced from steep hillsides. The aspect and light gravelly soils in these very rugged sites combine to create optimal ripening conditions. The resulting wines consistently present fruit of great depth and character.

Deep purple garnet color, this wine has overflowing aromas of dried hibiscus flower and smoked paprika with hints of forest floor and mint. The palate is dense and rich, packed with flavors of sassafrass, wild blueberry compote, and baking spice.

92 Points | Wine Enthusiast, Paul Gregutt

Light ruby in the glass, this wine opens with a perfumed nose of raspberry coulis, ripe cherry and delicate aromas of baking spice and forest floor. This Pinot Noir is light in body with layered flavors of strawberry, tart cherry, minerality, nutmeg and white peppercorn.

We feel fortunate to source fruit from Dick and Deirdre Shea—pioneers of grape growing in Willamette Valley, Oregon. Shea Vineyard’s sedimentary soils and unique aspect produce wines of excellent concentration and depth in one of the Pacific Coast’s most premier and extreme growing regions.