Similar to the unexpected wave that catches you off guard on your paddle out, Shore pounder Rosé brings unexpected flavors with exceptional taste. From the Alexander Valley AVA, this rosé of Zinfandel (98%) with a splash of Malbec (2%) is bright, fruitful, and spicy. Made in the Saignée method (where the juice of a recently macerated red wine siphoned just enough to make rosé), this versatile rosé is great to sip with just about any meal, strong and ready to fill your holiday line up!
SINGLE BARREL SERIES
From a tiny sustainable vineyard in the newly crowned Alisos Canyon AVA, this Syrah will knock your socks off! This single barrel gem is your beast overhead wave with a heavy hit of vanilla and dark cherry. Aged in French oak for two years, this wine is not for kooks and will kick your a$%!
Cases: 22 (Just one barrel!)
Aging: 24 months in a single French Oak barrel with new oak toasted chipped added for additional oaky yumminess!
SINGLE BARREL SERIES
Enter “the Ninja”, a Syrah from a tiny sustainable vineyard in the newly crowned Alisos Canyon AVA. Smooth and composed, this wine goes down super easy and will get you just like a rogue assassin if you aren't paying attention! At 15.84% alcohol, like a ninja, it's a silent killer!
Aging: 24 months Neutral Frech oak
From the Tres Pinos Creek Estate, veteran vigneron, and local legend Ron Siletto carefully farmed this elegant Cabernet Sauvignon to perfection. While other Cabs are densely oaked* and overwhelmed by big fruit, our Cab was fermented using native yeast* strains featuring an old-world style with minimal intervention*. The cooler climate of the San Benito AVA features softer fruit with refined tannins highlighted by the natural fermentation.
Also, it's a good idea to let this bottle rest a week or two before drinking after shipping. I know that sounds painful, but the shipping process is hard on wine and stirs everything which can create unwanted flavors.
Unfined, unfiltered, and UNCAGED! Our Gnesa Chard is HAZY AND ACIDIC! Made using the same style as our French Camp Chardonnay with native yeast and aged on lees for 45 months in neutral oak topped up from carboys of the exact same wine! This fruit from the Santa Rita Hills AVA in Santa Barbara county came out bright and beautiful. If you like high acid whites this is your wine, with notes of poolside margaritas and pineapple chunks, this Chard will take you back to your last beachside vacation before we had to worried about all the crazy in the world.
If you haven't tried an unfiltered Chard you are in for a treat, this is how Chardonnay was originally intended to be drunk.
From the cooler northern Central Coast, this dry-farmed Chardonnay is as elegant as it is bold. Grown from deep-rooted vines, this Chardonnay picks up exceptional minerality while maintaining balance from crisp citrus notes. Dry farming is the pinnacle of sustainability when it comes to grape farming. It is used in many places throughout the world however, not practice by many major commercial wineries due to limited crop yields. However, these limited crop yields mean stressed vines which means excellent flavors. We hope you enjoy it!
WILD YEAST UNFINED UNFILTERED VEGAN PRACTICING ORGANIC SUB 50PPM SULFUR ADDED
Only 552 bottles made!
7 Days of Skin Contact meaning the grapes were crush and fermented on skins. Most white wines are pressed immediately and the resulting juice is reminiscent of Grandma's lemonade and it tastes like it too! Where a skin contact gets more color and tannins from the skins attaining more of an orange color. This wine came out beautifully and still has some awesome acid and only partial malo ferment which was stopped with just 30 PPM sulfur added at bottling (wayyyyy less than most wines! and still considered natural!)
If you are in the know, you know... For those who don't Tower 57 is one of the coolest and nastiest surf spots in LA. Referred to as "Shitpipe" by locals due to the literal sewer pipe going from the Hyperion water treatment plant to the Pacific Ocean. The pipe creates an incredible face on the wave the leads surfers like me chasing barrels even on a "shitty day". Luckily, there have only been a few incidents in recent years!
With that being said this is by far our funkiest wine! Blended in barrel from toping wine, we combined our Rosé of Pinot Noir from the Santa Cruz Mountains, Cienega Valley Chardonnay, and Montepulciano into one barrel for fun and out came a wildly fun opaque rosé with streams of deep red from the Montepulciano. So if you like a bit of weird, hints of kombucha, then this wine is for you! But if you shy away from a bit of vinegar stay away! It's a wild wine and got some funk!
This bottle of red wine is spectacular! Designed to be drunk slightly chilled (put it in your wine fridge or regular fridge and pull out 20 minutes before drinking) and enjoy by the beach! We took 3% of Trousseau grapes and fermented them with Pommard Pinot Noir clone for over 17 days on skins until fermented dry. Once fermented dry, we noticed we were missing a little character to match the boldness of the Pommard and Trousseau so we took some Ruché from the fermenter and added it in to give it a spectacular finish. This wine is wild! Wild fermentation no added yeast and only a bit of sulfur added post crush and right before bottling. Never racked and never filtered you will get a little bit of the yeast in the bottle that just adds to the excellent flavors of this wine!
Unfined* and unfiltered! Our chard is CLOUDY! But that's not a bad thing! Our Chardonnay is made using native yeast* and aged on lees* for 45 months in neutral oak topped up from carboys of the same wine! This is a super special wine with fantastic depth and exceptionally smooth.
If you haven't tried an unfiltered Chard, you are in for a treat. This is how Chardonnay was intended to be drunk. Without fining agents (unnatural animal products or chemicals.