2008 Blair Fox was the recipient of the Andre Tchelistcheff Winemaker

        of the Year Award!

2004 "DARE" Syrah                ~ 92 Pts. Robert Parker

2002 Paradise Road Syrah      ~ 91 Pts. Robert Parker

2003 Paradise Road Syrah      ~ 91 Pts. Robert Parker,

                                            ~ 90 Pts. Wines Spectator

2004 Paradise Road Syrah      ~ 90 Pts. Robert Parker

2004 Tierra Alta Syrah            ~ 90+ Pts. Robert Parker

2005 Tierra Alta Syrah            ~ 92 Pts. Robert Parker

2004 Purisima Mountain Syrah ~ 89+ Pts. Robert Parker

                                              ~ 89 Pts. Steven Tanzer

                                              ~ Double-Gold S.F. Wine Competition  

2005 Purisima Mountain Syrah ~ 90 Pts. Robert Parker
                                              ~ 90 Pts. Steven Tanzer

2005 Paradise Road Viognier    ~ 87 Pts. Steven Tanzer

2007 HAYLEE'S ROSE:

The Rose is 45% Grenache Noir, 45% Counoise and 10% Syrah from Rodney's Vineyard in Los Olivos. This Rose was crushed and cold-soaked for twenty-four hours prior to being pressed and then fermented in older French oak barrels. It is named in honor of my daughter Haylee Rose and is released on her birthday in May. Winemaker notes: Beautiful aromas of freshly crushed strawberries, raspberries, watermelon and framboise jump from the glass while mouthwatering flavors of watermelon, strawberry, cranberry and crisp acidity refresh your palate. 50 Cases produced

$16 per bottle

 2003 PARADISE ROAD VINEYARD SYRAH:

2003 was an excellent vintage for Paradise Road.  These grapes always come in at the end of September, which is usually about a month earlier than most other vineyards in Santa Barbara County.  This was the third vintage for Paradise Road and the crop load was only 1 ton per acre.  The grapes were 100% destemmed and lightly crushed, leaving approximately 60% whole berries, into a 5-ton open top fermentor and cold-soaked for six days prior to inoculation.  After the cold soak, the grapes were punched down by hand three to four times per day until fermentation was complete.  This wine was aged in a combination of French and American oak for 26 months and bottle aged for one year prior to release.  Robert Parker praised this wine saying, “ My favorite wine is the 2003 Syrah Paradise Road Vineyard. This black/ruby/purple-tinged 2003 exhibits sweet anise, plum, cassis, and gamy/meat characteristics. With fabulous fruit, powerful, full-bodied flavors, supple tannin, and decent acidity, it should drink well for 8-9 years (91pts)”.  This wine was also recently reviewed by Wine Spectator who described it as “Firm and structured, with a supple band of red cherry, spice, currant and berry, which fan out nicely on the finish, ending with an earthy, spicy aftertaste (90 pts)”.

224 cases produced- $34 per bottle

2004 TIERRA ALTA VINEYARD SYRAH:

These grapes come from a very steep hillside block of Clone 1 planted in shallow calcareous soils. The Tierra Alta Vineyard is located in the Ballard Canyon area of the Santa Ynez Valley, a stones throw from such famous vineyards such as Purisima Mountain, Stolpman and Larner.  The grapes were 100% destemmed and lightly crushed, leaving approximately 60% whole berries, into a 1.5-ton open top fermentor and cold-soaked for five days prior to inoculation.  After the cold soak, the grapes were punched down by hand three to four times per day until fermentation was complete.  The must was basket pressed and settled before being racked to 100% French Oak barrels for aging.  This wine was bottled in early April of 2006.  Robert Parker described this wine as “deep ruby/plum/purple hue followed by cassis and blackberry aromas and flavors, superb fruit purity as well as presence, a full-bodied palate, good structure and definition , and well-integrated acidity as well as tannin. It, too, will benefit from a year or two of bottle age, and should drink well for a decade (90+ pts)”.

98 cases produced- $32 per bottle 

2004 PURISIMA MOUNTAIN VINEYARD SYRAH:

The Syrah clones 877, 174 and 7 were harvested from steep hillside blocks of the Purisima Mountain Vineyard. These grapes were 100% destemmed and lightly crushed, leaving approximately 60% whole berries, into a 1.5-ton open top fermentor and cold-soaked for five days prior to inoculation. After the cold soak, the grapes were punched down by hand three to four times per day until fermentation was complete. The must was basket pressed and settled before being racked to barrel for aging.  Robert Parker describes this wine as "offering a blue/purple color, a sweet bouquet of black fruits, charcoal, and earth, full body, moderate tannin, and a ripe, dense personality (89+pts) ". 

Double-Gold Medal, San Francisco International Wine Competition

94 cases produced- $38 per bottle

2005 PARADISE ROAD VINEYARD VIOGNIER:

2005 was an excellent year for Viognier.   The moderate temperatures and small crop load led to very even ripening and fresh, mature flavors at lower sugars. The tiny grapes and clusters and a mere 1 ton per acre resulted in a wine with intense aromas of apricot, peach, orange blossom, honeysuckle, vanilla, cinnamon and spice, which precede refreshing flavors of peach, apricot, pineapple, grapefruit, honeydew melon, honey and vanilla. These grapes were hand harvested in early September and whole-cluster pressed to preserve the fresh, floral and fruity quality of this amazing varietal. The juice was then fermented in older French oak barrels for over three weeks and SO₂ was added to prevent malo-lactic fermentation. It was barrel aged for an additional eleven months before being bottles. Steven Tanzer recently reviewed this wine as "yellow-gold. Varietally precise peach and pear scents are complemented by white flowers and toasted nuts. Fresh, energetic orchard and pit fruit flavors offer depth and energy, with repeating spiciness on the close. This is ready to drink. (87pts.)"

100 cases produced- $26 per bottle

2005 THE DARE SYRAH: (6 bottle limit)
 

This wine is a 100% Syrah blend from the finest barrels of Paradise Road, Purisima Mountain and Tierra Alta Vineyards.   It was blended in honor of my daughter, Rylee Dare.  The grapes were 100% destemmed and lightly crushed, leaving approximately 60% whole berries, and cold-soaked prior to inoculation.  After the cold soak, the grapes were punched down by hand three to four times per day until fermentation was complete.  The must was basket pressed and settled before being racked to barrel for aging. The Dare is an extremely small bottling (25 cases) and is available only through the winery on a waiting list basis, so order yours today!  This wine is labeled with special artwork created by Peter Fox and bottles signed by the artist and winemaker are available at no extra charge to our members.  Robert Parker touted this wine as, “The finest offering is the 2004 Syrah The Dare, a selection of the winery’s best barrels. Its deep ruby/purple color is accompanied by sweet, concentrated, blackberry and blueberry fruit, camphor, flower, and barrique aromas. Dense, full-bodied, opulent, rich, and impressively layered as well as long, it can be enjoyed over the next decade (92pts)”. 2005 Syrah The Dare exhibits sweet aromas of creosote, blueberries, licorice, chocolate, and espresso. This dense ruby/purple-tinged, medium to full-bodied effort possesses good acidity, ripe tannin, a vibrant mouthfeel, and excellent aging potential. *waiting for score*

25 cases produced- $48 per bottle

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