This is more of a European styled wine than a big, jammy Californian version. The dark amethyst color shows depth and clarity, brimming with indigo highlights. The bouquet is somewhat floral, with violets and lavender mingling with herbs d’provence, a hint of tobacco leaf and black raspberry crumble. Barbera’s flagship characteristic jumps out at first sip – bright and brilliant acidity lifts the pomegranate, deep red plum fruit, black plum skin and currant.

After a bit of swirling and air, intriguing “wild berry” flavors of olallaberry, huckleberry and blueberry emerge, all surrounded by gentle tannins and that beautiful, lilting acidity. This wine loves food, so enjoy with anything ‘rustica’ – spaghetti with meatballs, lasagna, risottos and just about anything with tomatoes and herbs!

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Although the Barbera grape can be traced back to the 1300’s in Italy, and the Honea Vineyard in Santa Ynez was planted in 2003, a mere 700 years later, there are striking similarities between the geography and climate of the two regions. The Santa Ynez Valley is transverse, lying in an east-west direction that results in a “push pull” effect of cool ocean breezes from the west with warm desert winds from the east. Much as the cold northern weather from the Italian Alps battles with the warm air from the Ligurian Sea to the south of Friuli. In both cases, this unique type of microclimate offers a combination of cool nights for acidic balance, warm days for grape growth and a long growing season, ideal for Italian varietals such as the much loved Barbera.

This is a big, smooth and exotic wine. A dark brick color is surrounded by scarlet edges and the beauty of the wine invites a swirl. Heady aromas of spice, wild strawberry, Bing cherry compote, and bright, fresh, black fruit demand that first taste. More spicy and striking flavors caress the palate – fresh nutmeg, black currant, Chinese five-spice, cassis, dried porcini mushroom, framboise – all balanced by fine tannins and lively acidity that aches for a great meal! On the finish, lingering notes of dark chocolate meld with ripe mulberry (dessert anyone?).

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Barbera’s adaptation to soils and climate allows, perhaps compels, bottlings of vineyard designated Barberas from Palmina. The Zotovich vineyard is located in the cool climate, fog-laden Sta. Rita Hills appellation. Sandy soils provide superb drainage, and the afternoon breezes and sunshine result in an extended growing season that produces complexity, concentration and charm.

The 2006 Barbera, Zotovich Vineyard, is a reflection of its “place”. A deep crimson color with indigo highlights visually depicts the cool climate of the Sta. Rita Hills. Almost brooding, the bouquet of dried dark plum, blackberry, baked black cherry and smokiness is released with swirling. On the palate, the interaction of fruit and acid plays across the mouth; wild fennel, fruit compote, and currants intermingling with acidic brightness and fine barrel tannins. Nuances of porcini and spice fuse with a jolt of juicy red berry on the crisp, long and layered finish. Bold and elegant at the same time, this wine pairs exquisitely with hearty food like duck. We also love it with those hard cheeses aged in red wine – the saltiness of the cheese perfectly complements the structure and firm acids of the wine.

"...briery black cherry and berry fruit with hints of chocolate, underbrush, and spice... 90 points"
Robert Parker, Wine Advocate

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There are some wines that require serious discussions over long meals, with specialized stemware and thoughtful decanting. Then, there are wines that are your “go to” wines, for everyday meals, impromptu company, a picnic or a potluck, or a “pour me a glass of wine, it’s been a tough day”. A wine that will complement pizza, hamburgers, spaghetti! This wine is Dolcetto, the wine of the people of Italy’s northern Piemonte region. Dolcetto is loosely translated as “the little sweet one”, not because it is a sweet wine (it is dry), but because of its giving and easygoing nature.

The dark and deep crimson color with violet splashes of light make you wonder if this is a “fruit forward, enjoy in its youth wine”! But a swirl produces a fruit bouquet of sour cherries and plums and then a remembrance of a raspberry chocolate torte. Spicy notes of pepper, cloves and star anise meld with cherry compote – but we digress! After all, this is a wine to drink! That first taste reinforces the notion of the youthful freshness of Dolcetto, with more dark fruits mingling with baker’s cocoa and the typical Dolcetto cherry almond finish. The 2007 Dolcetto is more complex than previous vintages. It still boasts the fruit profile and bright acidity, but also layers in long tannins for a richer textural component. Enjoy with your “fun” recipes, or take to a potluck where it will shine. During the summer months, we also enjoy Dolcetto slightly chilled for a fresh, taste sensation!

Our featured recipe has a distinct California influence: Barbecued Meatballs and Spaghetti.

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Dolcetto – the “little sweet one”. A grape that produces a friendly, playful, youthful, easy-going wine. A wine to drink now, with a picnic or a pizza. All true. And yet - ? Not one to shy away from a challenge, in 2007 Steve expanded the cane pruning experiment he began in 2006 in the Dolcetto block at Honea Vineyard. Once again, the crop size was smaller, the clusters longer and heavier and each one uniformly ripe. Picked at lower sugar levels than in the first year, and with a gleam in Steve’s eye, the whole clusters were placed into 1.5 ton open top fermenters, cold soaked for a few days and then fermented with stems. At the completion of fermentation, the cane-pruned Dolcetto aged for 11 months in French oak.

The result is quite astounding. Whether that is one of those variables – the cane pruning, the whole cluster fermentation, the French oak barrel aging – or a combination of factors is an enigma yet to be resolved. But, the end result is a multifaceted delight. A vivacious red wine with layers of intrigue. A yin yang of youthfulness and experience. A juxtaposition of flavors and textures. In a word – captivating.

A bit closed and shy at first swirl, the 2007 Dolcetto, Honea Vineyard yields a dark fruit profile of blueberries, blackberries and mocha, with earthy tar overtones. The deep maroon color hints of the depth of flavors, all intertwined with robust tannin. The skin of a French vanilla bean, cocoa powder, black raspberry, more blackberry, orange pekoe tea and that dark chocolate/orange peel truffle all meld together, layer after layer. This wine is complex and fascinating. The texture is both silky and mocha-like, and the finish lingering. It is a food wine, no question.

As this wine is a bit “Pinot-esque”, we have paired it with Sage Polenta with Wine-Poached Eggs and Crispy Pancetta.

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Lagrein hails originally from Italy’s Trentino-Alto Adige region, and probably is named for the Lagarina Valley of Trentino. This valley is framed by the Dolomite Mountains, which push cold air down the slopes as the Adriatic Sea sends warming sea breezes into the valley. This confluence provides a micro-climate wonderfully suited for Lagrein, a thicker skinned Tyrolean grape varietal. Thousands of miles away, the Honea Vineyard sits nestled in the transverse Santa Ynez Valley, where cool sea fog and breezes from the Pacific meet warm desert airs flowing down the San Rafael Mountain hillsides.

A deep, dark color – scarlet/cobalt, almost black, alludes to the depth of the 2007 Lagrein, and a swirl produces a glycerin-like veneer in the glass. Aromas of pipe tobacco and leather, spice and bramble waft from the wine. The 2007 Lagrein might be sub-titled “Bogart”, as it is an elegant masculine wine with dark plum, “old spice”, Havana cigar leaf and dark spice notes. Layers of sour cherry mingle with the plum and a thread of cedar, and lead to a finish that lingers with hints of bittersweet dark chocolate. This slightly mysterious, intriguing and robust wine benefits from aeration, and we suggest decanting. Beautifully balanced fruit, acid, tannin and structure, Lagrein is best enjoyed with rich and robust foods.

Our featured recipe is Apple- and Fennel-Stuffed Pork Shoulder.

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Unusual. Eclectic. Unique. Extraordinary. Remarkable. Uncommon. Just a few adjectives that come to mind with “out of the ordinary” combinations of components. And so – Savoia. An exceptional wine created as a result of a challenge from respected colleagues in Italy. A wine with perhaps unanticipated interplays of aromas, textures and flavors. A wine that just may be a fusion of more than the sum of its parts.

Savoia is clearly an artisanal display of the best barrels in the cellar of Nebbiolo, Barbera and Syrah, and the power of the blend. The tannins, lilting acidity and wild herb, cherry, truffle characteristics of Nebbiolo merging with the beautiful dark color and red fruit notes of Barbera, assimilating with the smooth texture, rich flavors and spice of Syrah. Yet, each varietal also stands on its own, with peaks and reminders of their own unique characteristics. The 2005 Savoia is a bit of a tantalizer – the dark maroon color with brick edges first invites a swirl. A swirl unleashes floral notes of violets and rose petals and then a remembrance of tart, baked cherries. The first sip is velvety and bursts with dark plum, earthy porcini mushrooms and clove, a hint of tobacco, a reminder of fresh-picked blackberries. On the palate, a bright acidity surrounds nuances of a warm summer afternoon, framboise, and red plums and then leads to a long, enduring finish of black cherry and dusty, tea-like tannin. Yet – wait another hour and this wine continues to unveil layers and layers of complexity.

One of Palmina’s finest, the 2005 Savoia is finished with a traditional wax seal. It is delightful upon release and will continue to evolve and integrate with 5-7 years of cellaring. Please enjoy with food and a full table of friends and family!

"This wine exhibits complex new saddle leather notes intermixed with strawberry, black cherry, roasted herbs, and licorice. It is deep, dark, medium to full-bodied, and just gorgeous. 90 points"
Robert Parker, Wine Advocate

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This is the wine that started it all. This is the wine that owner/winemaker Steve Clifton has always envisioned as a flagship wine for Palmina. It combines tradition with modernity, approachability with complexity and techniques from Italy’s Veneto with those of California’s Santa Barbara County. Most of all, it reflects a winemaker’s love of the ultimate food wine.

This is the eleventh release of Alisos. It was the first wine crafted under the Palmina brand back in 1995. Since 2001, the Sangiovese and Merlot that make up the blend both hail from the Alisos Vineyard in the Los Alamos Valley, and as the wine is an expression of where it is grown, it is named after its place.

The first sensation is visual – a deeply colored ruby with glints of intriguing crimson shining through in the beautify clarity of the wine. Next, the aromatics… pomegranates, pecans, and cherry cola at first, followed by wafts of dried plum, high-note red currant, and herbal notes of bay leaf and laurel. A sip confirms the nose, but is additionally rewarded by a smooth and silky texture as Alisos glides across the palate, leaving remembrances of dried raspberry and cherry from the Sangiovese, earthy and meaty dark notes from the Merlot and herbs d’provencal nuances from the apassiemento Sangiovese. The lively acidity, barrel aged tannins and layered structure allow the soft fruits to show through in this superbly balanced wine. Ah, poor sense of hearing, so deprived! But, the chorus of happy sighs from those at the table adds to the sensory equation. Enjoy with food, friends, family!

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When Palmina owners/winemakers Steve and Chrystal Clifton decided to get married, it was no surprise to anyone that the wedding would take place in Italy. And particularly in Friuli, in the northeastern part of the country. With family and friends gathered, they were presented at their reception with a “wedding wine”, made by good friends Valter Scarbolo and Joe Bastianich. This very special wine was a blend of Refosco, Cabernet Franc and Merlot. Chrystal and Steve decided a few years hence to recreate this wine in honor of the celebration and their union.

Depth of color predominates, yet with rather mischievous glints of garnet peeking from the maroon/violet color of the wine. On the nose, vibrant and earthy notes of currant, plums, dried cherry and violets abound. Plush on the palate, Mattia refreshes and caresses with a yin-yang of liveliness and elegant, dusty tannins all beautifully integrated and layered with fruit notes of black cherry, dark plum, pomegranate and blackberry, intermingled with a hint of cedar, a wisp of truffle and a suggestion of black tea-like tannins. A food wine bar none. Try this with Veal Meatballs in White Cream Sauce from our friend Chef Kurt Alldredge at The Chef’s Touch.

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There is just “something” about Nebbiolo that captivates those who grow it, vinify it, drink it, and savor it. The grape itself is particular about where it is grown, finicky about vineyard practices and requiring patience and care in the cellar.

At the Honea Vineyard, a combination of climatic conditions, soil and aspect are in perfect alignment for growing exceptional Nebbiolo. Maritime morning fogs, warm afternoons and cool evenings combine with limestone-laden soils, the Michet clone of Nebbiolo and fastidious farming practices. A decision to drop fruit for a number of years prior to a first harvest allowed the vines to mature and reach deep into the soil. A first harvest from Honea occurred in the stellar 2005 vintage, and although that was known as a year of abundance, the inaugural pick yielded a scant .78 ton of this precious fruit.

Complex, intriguing, alluring and enticing – this wine is a superb example of the charm and entrancing characteristic of Nebbiolo. A liveliness seems to shine from the maroon/garnet color of the wine, and a swirl first produces red fruit aromas of cranberry overlaid with blackstrap molasses. The wine dances across the palate with notes of red currant, a hint of fig and spicy notes of sandalwood and cardamom. Weaving throughout the flavors and texture is a flinty, graphite minerality overlaid with brambly, savory garden herbs. The 2005 Nebbiolo, Honea Vineyard has great breadth and depth - firm acids, balanced tannins and rich fruit all melding and mingling together. A beautiful bright and charismatic food wine, this Nebbiolo can be cellared and enjoyed for the next ten years. A classic. Just 48 cases produced.

Our featured recipe is hearty Tagialatelle with Lamb Ragu.

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In addition to the calcareous/clay soils and south facing hillsides at Rancho Sisquoc, the vines are of the Michet clone of Nebbiolo, considered among the local Piemontese to be the highest quality biotype. Meticulous farming is required for every stage in the growing season, and once harvested and delivered to the winery, the grapes are nurtured from fermenter to bottle. A long fermentation period with extended maceration then leads to one year in French oak barrels (50% of which are new). From there, the wine was gently transferred to three 500 liter neutral upright tonneau for two additional years of aging before bottling. Even then, winemaker/owner Steve Clifton decided that the youthful tannins of the wine needed resolve, and so the wine was aged an additional year in bottle before release. This determination for releasing a wine that, although still youthful, is now ready to enjoy with a meal, is a hallmark of Palmina’s philosophy.

Even after four years in the cellar, the 2004 Sisquoc should first be decanted and allowed to breathe before even a sip. This is a wine full of intrigue, complexity and intricacy. A brick red color with russet/maroon edges foretells of the depths of layered delights to follow. After so many years of restrained aging, a breath of air releases sophisticated notes of heady wildflower, caramel, pomegranate and earthy, garden spice. A hint of bacon from the barrel aging, a wisp of dried sage, a trace of orange zest – all leading to deeper flavors of cranapple, hazelnut, a suggestion of truffle, a hint of black strap, a reminder of the earthiness that is Sisquoc. Fine dusty tannins and a bit of smoke infused cider on the captivating finish ensnare you into the charm of Sisquoc.

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Undici is the focused result of a grape varietal, place, time and skill – all of which must be exactly right in order to produce a wine of elegance, style and table worthiness. Simply labeling this wine as Sangiovese would not impart the effort and attention to detail that makes Undici such a stunning food wine. More than any other varietal, Sangiovese is very susceptible to terroir, demanding a hot climate, mineral-laced soils and careful cultivation. But when the right clones are planted to the right place, farmed meticulously and then vinified with knowledge and skill particular to Sangiovese, magic can happen in the bottle.

These factors are all in alignment for Undici (oon dee chee).

The 2005 Undici has a scarlet, cinnabar hue alight with ruby accents. A spicy nosegay of violet, plum, rose petal and cedar with a hint of menthol is unleashed by a swirl of the glass. The first sip foretells of layers of flavors, elegantly interlaced with bright acids and dusty baker’s cocoa tannins. Dried blueberry and raspberry notes mingle with red plums, currant and clove. The 2005 Undici is beautifully balanced with a firm, elegant texture and lingering finish replete with wild herbs and bittersweet mocha. We recommend decanting the wine prior to enjoying it with a meal, friends and family!

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