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Rich and mouth-filling flavors of red fruits, chocolate, and pepper wash the palate.Cabernet Franc is known for mid-palate and this wine doesn't disappoint. There are good, dusty tannins working in concert with a firm seam of acidity to lift and carry the wine throughout the finish.

Raspberry, cassis, and cedar with a hint of tobacco on the nose. A rush of ripe dark fruits, plums, overripe cherry, and spice fill the mouth on the back of a tight, moderately tannic core. A lightly focused stream of acidity towards the backend supports the flavors well into the finish, which ends on a smooth and supple note.

Bright cherry, cassis, and toasted oak are featured on the nose. Rich, ripe red fruits, currants, and blueberry flavors up front that give way to substantial melting tannins towards the back end of the mid-palate. Cool-climate acidity supports the evolution of flavors well into the finish.

Raspberry, cinnamon, and sweet subtle oak on the nose. Bright cherry fruit upfront tops a cascade of plum, blackberry, cassis, and spice layers in the mouth. Dusty tannins appear at the backend and are supported with nice acidity to keep the wine structured and focused long into the finish.

The mouth opens with rich, sweet, and jammy dark fruits, then rounds out with finely balanced acidity and well integrated tannins. A seamless and velvety mouthfeel that seems to pick up intensity as the wine moves over the tongue until the flavors gently taper off at the backend.

93% Syrah-7% Petite Syrah. Fresh cracked black pepper, tanned leather, raspberry and currant with a subtle hint of cedar. Ripe, chewy flavors of red fruit, blackberry and plum precede a distinctly spicy and round midpalette.

Ripe aromas of apricot and honeysuckle. Rich, mouth filling blast of pear, peaches, and apple, with the faintest wisp of oak in the background.

This may be our most Bordeaux-like Cabernet Franc offering to date. Aromas of lavender, chocolate, and dried herbs. The mouth is rich and filling with flavors of bright red fruits and plums finally tapering off with subtle notes of pepper from the Petit Verdot. Solid acidity and grainy tannins suspend the finish.

Considerably broad and rich. The wine opens with cedar and raspberry fruit on the nose. Rich and mouthfilling with flavors of blueberry, cherry, mint, and chocolate. Seriously silky tannins wrap around the tongue while a considerable amount of cool climate acidity keeps the flavors lively through the finish. Pairing this wine with steak has got to be one of those matches made in heaven. Try with charcoal grilled rib eye and grilled corn on the cob, braised beef short ribs with roasted potatoes, or if you can get it, buffalo burgers with a tangy BBQ sauce.

Decidedly tropical nose with hints of apricot and butterscotch. Ripe core of peach and pineapple flavors turn to green apple towards the back of the mouth.

An inky and intense Merlot-based wine with cherry, chocolate, and cedar on the nose. Probably the most intense Meritage to date with overripe blackberry and raspberry flavors up front that expand and develop in the mouth into notes of plum and spice. This is a layered wine, much like the 2002, with perceptible changes every few minutes or so. The oak forms a pretty frame for the ripe but soft tannins and subtle acidity. Try this wine with the classic combination of Filet Mignon wrapped in bacon, barbequed ribs with a seriously tangy sauce, or steak fajitas with chipotle and all of the fixins’.

Typically Hahn in style with big, bold, and fruity aromas of bright cherry, herbs, and cedar. Lush red fruits hit the palate and are followed in turn by plum and tobacco notes. The texture becomes creamy and rich at the mid-palate before wrapping the tongue in velvet tannins. I would think that you might be able to blend Cabernet Sauvignon and Pinot Noir together to get a similar wine since it shares the best characteristics of both. Like the ’02, there is a considerable amount of integrated acidity that supports the flavors well into the finish. 8% Cabernet Sauvignon adds tannic structure and color to the blend while 5%Cabernet Franc adds mid-palate lift. I’m sure you’ve heard me say this before, but I really like this wine with lamb chops covered in a honey-mustard marinade. Try this wine with Turkey and Chicken sausage pasta with sun-dried tomato pesto, or one of my all time faves: roast beef with Yorkshire pudding.

The wine starts with apricot, citrus, and hazelnut scented aromas. Packed with ultra-ripe flavors of pear, peach, and nectarine, the wine maintains a lush silky texture throughout that continues into an added dimension of fig and vanilla. A very firm core of acidity suspends the mouthwatering mineral finish for extra length. This is a robust Chardonnay that will pair with a substantial range of foods and satisfy the palates of most red wine drinkers. This is an excellent wine to pair with heavier fish like salmon or swordfish. The acid will help cut through the oils and the stone fruit character will enhance the rich flavors of the fish. I recommend a maple syrup/soy sauce marinade for the salmon and a mango salsa for the swordfish. Also, try with a super fresh pesto. I use 2 cups of basil leaves right out of the garden, ½ cup of California artisan olive oil, 3 (!!!) cloves of garlic, 2 tbsp. of pine nuts, ½ cup freshly grated parmeggiano-reggiano, a pinch of salt and pepper, all in a food processor. Top either fresh linguini or spread over baked or sautéed boneless/skinless chicken breast or thighs. I prepare the above dishes on a weekly basis and can vouch for this wine pairing. Yum.

Pure Santa Lucia Highlands with ripe black cherry cola and spice on the nose. Luscious flavors of plum and cherry open into concentrated notes of wild berries and vanilla that wrap the tongue in velvet. Tannins are plentiful but are soft and integrated. A balanced core of acidity keeps the wine suspended well into the finish. This is a substantial wine that can stand up to a number of rich foods. The other night, I had this wine at a restaurant paired with a plum-glazed duck that was to die for. I have found a few recipes on the internet for this. I am also a big fan of roast rack of lamb and Pinot. I would have to say though, that my favorite is Pinot Noir with barbecued salmon and teriyaki sauce.

Full flavors of pears and green apple. Wonderfully balanced, barrel-fermented in 2 year old French barrels; aged Sur Leis, unfiltered.

The extra percentage of Santa Lucia Highlands Syrah changes the complexion of this wine from previous vintages. There is still pepper and floral notes on the nose, but blackberry, briar, and spice figure more prominently. Wildly expressive flavors of plum, cherry, and dark chocolate are the dominant components I pick up in the palate. The tannins are silky and round, and are supported with a racy acidity that will make this wine an ideal complement to richer meats. Try with braised short ribs, roast lamb, or roast duck with a Syrah reduction.

ry pretty aromatics of cassis, raspberry, and smoke on the nose. Layered flavors of plum and cocoa develop into a rich palette of dark fruits with a hint of vanilla. The tannins are substantial but well developed and are suspended well into the finish with a finely integrated acidity. Think about strong red meats with this wine. This might be the best prime rib wine we’ve ever produced. Also, think about a Santa Fe pulled pork dish, or savory braised lamb shanks with rosemary polenta.