Wines

Wine tasting in Santa Barbara County for best wines

Blair Fox Cellars is passionate about the production of small lot, hand crafted bottlings of wines from the most premium vineyards in Santa Barbara County. All these wines are vineyard designated and you can truly taste the "terroir" in each glass.

We search for vineyards, which produce grapes with beautiful concentration and intense varietal character. These grapes are hand harvested, hand sorted, fermented in small lots, and basket pressed to ensure the highest possible quality and true expression of the vineyard.

We produce predominately vineyard designated Syrah, estate grown Grenache, Syrah, Petite Sirah, Vermentino, and a small amount of Viognier. The red grapes are lightly crushed, partially de-stemmed and punched down by hand throughout fermentation. After fermentation is complete the wines are basket pressed and transferred to French oak barrels for aging. These red wines are aged for two years in barrel prior to being bottled.

The Viognier and Vermentino grapes are hand sorted and whole-cluster pressed to preserve the fresh, floral, and fruity qualities of these amazing varietals. The juice is then fermented in older French oak barrels and a small percentage of stainless steel while preventing malo-lactic fermentation to promote bright, crisp acidity.

Enjoy a bottle of Blair Fox Cellars today!

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2014 Syrah, Fox Family Vineyard

2014 Syrah, Fox Family Vineyard

The Syrah grapes for this wine are grown on a steep, high-density planting on a rocky hillside of the Fox Family Vineyard in the hills of Los Olivos and farmed entirely by hand.  These grapes are hand harvested, hand sorted, partially destemmed without being crushed, leaving 90% whole berries and 10% whole cluster.  The must was cold-soaked for 5 days with the addition of dry-ice prior to innoculation and punched down by hand one to four times per day until fermentation was complete.  The free run juice was drained off and the remaining juice was basket pressed and settled before being racked to French oak barrels for 22 months of barrel aging.  

93 points - Jeb Dunnuck

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$47.00
 
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$564.00
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2017 Vermentino, Fox Family Vineyard

2017 Vermentino, Fox Family Vineyard

This is the tenth vintage of Vermentino from the Fox Family Vineyard!  Vermentino is thought to have originated in Spain and has made amazing, crisp food-friendly wines in Italy and Southern France where it is named Rolle.  I like to enjoy this wine with oysters on a warm spring day, by the pool or with shellfish.  These grapes come from a tiny, high density block on a rocky slope of the Fox Family Vineyard.  The grapes were hand harvested (by me, my mom and dad, my brothers and a few of my dad’s friends), sorted and whole-cluster pressed to preserve the fresh, crisp and fruity quality of this amazing varietal.  The juice was then fermented in all older French oak barrels while preventing malo-lactic fermentation with sulphur dioxide and aged for 4 months in stainless steel.  This wine was bottled in late February of 2018.

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$29.00
 
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$348.00
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2013 Basler Block Zinfandel

2013 Basler Block Zinfandel

"The 2013 Zinfandel Fox Family Vineyard is a beauty that’s just about overflowing with charm. Spice box, cedar, plums, bramble and black raspberries all flow to a forward, beautifully textured, ripe and sexy wine that was too easy drinking".

91 Points-Robert Parker from Wine Advocate

 

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$38.00
 
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$456.00
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2015 Larner Vineyard Syrah

2015 Larner Vineyard Syrah

The Larner Vineyard is located on the Southern end of the Ballard Canyon A.V.A.  I use the Estrella River Clone of Syrah, which is one of the oldest Syrah Clones in California.  The vines are planted on a south facing slope in pure sand.  This vineyard produces cooler climate Syrah characteristics with purity of fruit and vibrant fruit flavors. The grapes were 80% destemmed without being crushed, leaving over 95% whole berries and 20% whole-cluster, into a 1.5-ton open top fermentor and cold-soaked for five days prior to inoculation.  The addition of whole-cluster adds structure and vitality to the final wine.  I feel the stems add an interesting savory element to this wine that I enjoy.  After the cold soak, the grapes were punched down by hand one to three times per day, for 12 days, until fermentation was complete.  The free run juice was drained off and the remaining must was basket pressed and settled before being racked into three year old and older French oak barrels for aging.  This wine was aged in barrel for an additional twenty-six months prior to being racked from barrel and bottled in late January of 2018.

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$540.00
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2015 Zotovich Vineyard Syrah

2015 Zotovich Vineyard Syrah

Zotovich Vineyard is the coolest vineyard site I work with and consists of sandy loam soils located in the Santa Rita Hills. These grapes retain their natural acidity and have beautiful purity, structure and depth. The grapes were 90% destemmed without being crushed, leaving approximately 10% whole-cluster, into a 1.5-ton open top fermentor and cold-soaked for five days prior to inoculation with a Cote Rotie isolate yeast.  After the cold soak, the grapes were punched down by hand one to three times per day until fermentation was complete, 10 days.  The free run juice was drained off and the remaining must was basket pressed and settled before being racked to 100% French oak (228L Burgundy) barrels for aging.  This wine was aged in barrel for an additional twenty-six months prior to being racked from barrel and bottled in late January of 2018.

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2014 Grenache, Fox Family Vineyard

2014 Grenache, Fox Family Vineyard

The Grenache grapes are grown on a steep, South-facing, rocky hillside block of the Fox Family Vineyard in the hills of Los Olivos. This tiny vineyard is farmed by hand and the grapes are hand harvested, hand sorted, 85% destemmed and lightly crushed, leaving approximately 60% whole berries and 15% whole-cluster, into two 1 ton open top fermentors. The must was cold-soaked for five days, with the addition of dry-ice, prior to inoculation and punched down by hand one to three times per day until fermentation was complete. The must was basket pressed and settled before being racked to 450L and 500L French oak puncheons for aging. This wine was aged in barrel for an additional twenty-two months prior to being racked from barrel and bottled in late August of 2016. 

91Pts. - Robert Parker/WIne Advocate

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