Caymus' Durif (Petite Sirah). As bold as their Cabernet and possibly even jammier and fruitier.

Ripe and tannic Cabernet Sauvignon with fresh black fruit aromas and deep concentration.

Excellent Cab from Alexander Valley in California with rich fruit and silky tannin.

Lightly pressed Gamay gives this dry California Rosé a nice dimension of red fruit and spice that's great with turkey.

With a bit of Petite Sirah and Malbec in the blend, this Cab is all bramble berries and dark cherry, with baking spice and a hint of oak. All you'd expect from Cali Cab.

An intriguing blend of Trousseau Noir, Cabernet Pfeffer, Valdiguie and Gamay. Partial carbonic maceration, whole cluster fermentation. A delicate, lean, spicy red from talented winemaker Scott Schultz.

Foot-trodden, whole cluster fermented Syrah, aged 10 months in neutral French oak. The fruit comes from several famous high elevation North Coast vineyards. Winemaker Scott Schultz has created a dense, wild, fresh expression of Syrah here, showing notes of blackberries, violets and cedar.

Inspired by the fresh red wines of the French Alps, this blend of Trousseau (42%), Cabernet Pfeffer (20%), Gamay (30%), and Poulsard (8%) shows a lean, snappy style, the result of partial carbonic and whole cluster fermentation in tank, with aging in neutral oak. Delicate but complex at only 11.6% abv. A different side of Sonoma.

Single-vineyard Cabernet Franc from the Happy Canyon Vineyard, planted in sandy soils with its own rootstock. This wine emulates the Loire Valley well, showing tomato leaf, pyrazine, and some red fruit in the background. 

Aromas of white pepper, violets, raspberries, green olives and freshly toasted oak.