High Roller Cabernet Sauvignon has a full fruit expression with refined structure and rich texture. Aromas of plum, black currant and cassis open into a silky mouthfeel of red and black fruit flavors. Nuances of chocolate, leather and oak round out the long, velvety finish.

After gently de-stemming the grapes, the must was fermented on the skins for up to two weeks at ~80°F. Warm temperature fermentation aids in extracting color and desirable tannins. The next step was pressing the fruit gently to avoid the overly drying tannins found in the seeds. After pressing, the wine was racked into oak barrels to age for several months prior to bottling.

This Cabernet Sauvignon was sourced from our premier vineyard named “Estrella Vineyard” in Paso Robles. We looked to the northside of Paso Robles which has rolling hills and is warm and sunny with just the right conditions for a Cabernet Sauvignon that naturally has characteristics of wild berry and spice.

This Pinot Noir has classic aromatics of black cherry, strawberry coulis, violets and baking spice. On the palate, complex layers of sweet red fruit and plum jam mingle with spicy oak notes, forest floor and a brisk finish. High Roller Pinot Noir is a flavorful and elegant wine.

The grapes were hand-picked at night and early morning to retain freshness and acidity. The grapes were then 100% destemmed at the winery. After a brief cold soak, the wine softened in tank for about 12 days before pressing off. After being pressed, the lots went through 100% malo-lactic fermentation. Oak aging, with French oak and a touch of American for vanilla and spice notes, contributed body, finesse and well-balanced character.

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As Buccaneers, we plundered this Pinot Noir largely from our vineyards in Monterey County, Sonoma Coast and Santa Barbara County. The range of vineyards and growing areas creates a Pinot Noir that is complex yet approachable and luscious on the palate.