True Oak Cabernet Sauvignon has a full fruit expression with refined structure and rich texture. Aromas of plum and cassis open into a silky mouthfeel of red and black fruit flavors. Nuances of mocha, vanilla 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 vineyards 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 true characteristics of wild berry and spice.

Buccaneer California Pinot Noir is ruby in color and has ripe berry and vanilla aromas followed by flavors of strawberry, cherry, cocoa, and a hint of spice. The smooth mouthfeel, velvety tannins and super-long finish add up to a spectacularly balanced and refined Pinot Noir.

We carefully picked individual vineyard blocks with the perfect balance between ripeness, sweetness, acidity and flavor and then fermented them separately in stainless steel tanks. The lots were then oak-aged with a mix of French, American and medium/medium+ toast levels to integrate the cask aged characters with the ripe berry aromas and flavors. Patient months of aging yielded “elevated” characters of cherry, strawberry, toast and a little spice.

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.

This Cabernet Sauvignon is pure elegance in a glass. Aromas of black cherries, pomegranate, dried cranberries and a hint of cassis. Its rich, silky texture coats the palate with layers of black cherries and a touch of cedar from French oak’s fine tannins. From beginning to end, the balance carries all the way through.

After the grapes were harvested, they were brought to the winery, gently de-stemmed to prevent bitter green notes and transferred to stainless steel tanks to ferment. Punch downs took place daily to better extract color and savor. Once fermentation was complete, the wine was racked into French oak barrels to age for 12 months prior to bottling.

Located in northern Sonoma County, the Alexander Valley is sheltered from the Pacific maritime influences by the low, lying hills northeast of Healdsburg. The region’s proximity to the Russian River encourages early morning fog that covers the vineyard areas until it burned off by the afternoon sun.