Beauregard Vineyards

The Vines: This vintage is a combination of Bald Mountain Vineyard and Meyley Vineyard. Bald Mountain is clone 4 on sandy soil while Meyley is clone 17 on Loam and CLay. These two vineyards blend together beautifully. Bald lends the crispness, while Meyley adds the weight to the pallet.

The Vines: Regan Vineyard is one of the coldest climate vineyards in the Santa Cruz Mountains. It sits at 400 ft elevation in Corralitos at the southern tip of the appellation. The vines are around 20 years old and are at a peak maturity. This site is well suited for Pinot Gris and the coldness of the area in general produces wines with strong age-ability

The vines: Bald mountain vineyard, located in Bonny Doon, is owned and farmed by Jim Beauregard. Planted in 1990, the 40 acre vineyard sits at an elevation of 920 to 1050 feet on a southwest facing slope. Monterey bay marine influences combine with the rare white sandy zayante soil to produce wines with minerality and stricking acidity. Plantings 33 acres chardonnay clone 4. 7 acres pinot noir; pommard, 667, Mt Eden

The vines: This wine is a combination of Bald Mountain Vineyard and Beauregard Ranch Vineyard. The vines share a combination of 7 different clones of pinot noir. Bald Mountain with its sandy soils and cooler climate lends acidity and minerality while Beauregard Ranch with its higher elevation and sandy loam soil adds richness and boldness to make this wine balanced and structured. Harvested on October 21st, 2009 at 24.5 brix and ph of 3.4. fermented whole berry for carbonic maceration. Hand punch downs, 10 days maceration time. Aged in 60% new American oak barrels. Filtered and mixed with chardonnay lees from 2010 vintage. 10% Chardonnay. Bottled May 2011.

The vines: Located 40 miles north of Calistoga, high on top of a volcano with a view of Clear Lake. The zinfandel clones are duprate and primitivo 50:50 which make up 80% of the wine, and 20% of the wine blend is petite Syrah. The vineyards are owned by Brassfield Estate Winery in Clearlake oaks, and are farmed by Rios who farms some of the greatest vineyards in Napa. The wine Harvested on October 10th, 2009 at 32.5 brix and a ph of 4.1. Massive amounts of water additions and tartaric acid brought this wine back to beauty. I chose a hefty amount of New American Oak for this wine to balance out the intense jammy character that I was expecting from the harvest numbers

Garnett hues with fine transparency give off aromas off Bing cherries, dried cranberries and a touch of a dusty saddle. The nose lingers with hints of spice such as; fennel, anise and vanilla. The subtle earthiness of this wine is complemented by the generous amount of silky red fruits. This wine finishes long and dry showing great pinosity the entire way through. Food recommendations: Slow-cooked brisket with cabbage, sweet potato, onion and apples

In the glass: The wine is pink with a kiss of orange on the rim with a bouquet expressing the Pinot Noir characteristics. White rose petal; cherry blossom and wild strawberry leaf open this wine up

The grape is named after Francois Durif, a botanist at the University of Montpellier. It was in a Peloursin vineyard near the university that he discovered the unique vine which he named for himself, in 1880. 905 of California Durif is labeled as Petite Syrah. The fertile soils allow the Durif to display darker and richer characteristics. Aromas of coffee and cigar are predominant in this whopper powerhouse of a wine. This is the wine to turn to on a cold winter night, with a stew going in the crock pot

In the‏ glass: bright green apple with floral notes on the nose. In the mouth: balanced acidity, pineapple, cream, honeydew. The finish lingering oak, cinnamon, crisp and clean.

A dense, concentrated carmine red in the glass; this cabernet shows a wonderful complexities. Strawberries and notes of dried fig are evident. Currants, skeena cherries and a noticeable black plum flavor give this wine a fleshy mid-palate. The well integrated tannins have a hint of fine Beauregard Ranch dust. This cabernet offers all the complexity, nuance, and fruit with out the overwhelming vegetal character that coastal climate cabernets often have. Food recommendations blackberry glaze on a rack of lamb. Magnum means "great" or "extra-large" in latin. Magnum bottles also allow wine to age more gracefully, developing complexities not possible in the smaller bottle size. This wine will store well for 20+ years, or if you just can't wait, it's drinking beautifully now

This opaque and dark purple syrah leads into expressions of black and blue berry preserves intermingled with notes of herbs de provence and corrilitos smoked meats. This wine shows an immense savory mouth feel loaded with black berry, black cherry and stewed plums all surrounded by lavish vanillin’s and a touch of toasty oak. Food recommendations: herb crusted loin of lamb with garbanzo panisses, swiss chard and roasted grape compote.

This chardonnay was aged in new American Oak, allowing the quince fruit apparent on the nose to be enhanced with aromas of caramel and toast. The crisp green apple and baking spice flavors give way to a wonderfully smooth and refreshing mouth feel, followed by a chalky minerality on the finish that both cleanses the palate and leaves you wanting more! Food recommendations: TLC pork chops with local apple chutney

410 Cases produced. Aged 30 months in French and American oak. Our standard minimal impact wine making techniques including native yeast fermentation allow this wine to show exceptional Santa Cruz Mountains Terrior (flavor of the land) . Flavors of key lime, ripe peaches and yellow plums are complemented by a touch of new oak and a vibrant acidity. From the oak this wine gains pleasant notes of baking spices that do not overwhelm the wine's natural minerality. Food recommendations butternut squash soup

In the glass: Medium color, transparent, floral, mushrooms, earth. In the mouth soft tannins, balanced acidity, cherry, citrus. The finish silky oak, vanilla, currents, cranberry, lemon

Garnett hues with fine transparency give off aromas off bing cherries, dried cranberries and a touch of a dusty saddle. The nose lingers with hints of spice such as; fennel, anise and vanilla. The subtle earthiness of this wine is complemented by the generous amount of silky red fruits. This wine finishes long and dry showing great pinosity the entire way through. Food recommendations: slow-cooked brisket with cabbage, sweet potato, onion and apples

Cherry, raspberry and pepper are the dominant notes in the nose of this wine. The palate has silky texture filled with cherry, raspberry, sun kissed cranberry, black/white pepper with notes of sage and thyme. The finish shows vanilla and silky smooth tannins.