Sean and his wife Nicole started the winery in 2005. They partnered with long time family friend and colleague, UC Davis graduate Will Bucklin. Will has experience working all over the world in wine. Starting at Chateau Lafite Rothschild in Bordeaux, Thomas Hardy in Australia, Navarro Vineyards in Mendocino before meeting Sean when they worked together at King Estate in Oregon. For Sean and his wife this was a passion turned profession that has just exploded. We are featuring three wines in the flight from their “Four Bears” collection named for their four children, a collection of spectacular wines at an everyday value and one wine from their single appelation series a killer Pinot Noir.
Grab the flight for only $5!
2016 Sauvignon Blanc; $12.99
100% Sauvignon Blanc, whole cluster pressed and fermented in a mixture of neutral French oak barrels and stainless steel. The barrel fermented portion is aged on the lees (yeasts) and consistently stirred to create a more rich and creamy mouthfeel. The blend of the barrel and stainless styles creates a great balance of crisp freshness and the creamy roundness. A wonderful California Sauvignon Blanc with loads of fruit on the nose. Pink grapefruit, melon and tropical fruits jump out of the glass and a hint of minerality that adds complexity to the finish. - $1.00 Sample
2017 Chardonnay; $12.99
Made from grapes all coming from the Central Coast, one of my favorite regions in California for Chardonnay. I believe the balance of warmer days with heavy sunshine and the cool maritime breeze off of the Pacific creates the perfect balance. Even the soil, mainly calcareous rock is very basic and forces the vines to produce more acidity which is uncommon in such warm regions. This Chardonnay is produced very similar to the Sauvignon Blanc, except for the use of more new oak. They also inoculate a secondary malo-lactic fermentation in a portion of the wine to soften the acidity and develop just a touch of creamy butter. From those sunny days expect ripe juicy flavors of white peach, pear, pineapple and crisp green apple flavors. - $1.00 Sample
2016 Sonoma Coast Pinot Noir; $19.99
The grapes are all Pommard and Dijon clones hand selected from vineyards throughout the region. Everything was hand harvested at night while the grapes are cooler, de-stemmed, but not crushed and moved to open top stainless steel fermenters. They allowed the grapes to soak for three days before initiating fermentation. During this “cold soak” period the juice can start to extract color and soft tannins from the skins to produce a rich lush profile. The nose is extremely fruit driven with aromas of plum, strawberry and blueberry. On the palate, you get bright flavors of those juicy fruits with earthy spice and sweet oak. - $1.50 Sample
2016 Cabernet Sauvignon; $14.99
This is the only wine of the “Four Bears” series that isn't 100% varietal. Produced from all Paso Robles fruit this one has a touch of Merlot and Petite Sirah blended with the Cabernet for some depth. Aged in mostly neutral French oak to let the wine breathe and soften. The wine shows great complexity with notes of lavender, cedar and jammy red fruits. A chewy cab with rich gripping tannin with chocolate and spice through the finish. - $1.50 Sample