Lush tannins, bright fruit and criminally rich - a riot of blackberry, raspberry and black pepper.
A perfect match for pizza, pasta and barbecue.
Big House Winery
The Big House wines were born of the notion that the California climate is quite hospitable to the rollicking, sun loving grapes of Mediterranean France, Italy and Spain. Big House has found that by blending, rather than relying upon a single variety, they can create far more complex, rich wines that elegantly match a very wide variety of cuisine, from pizza, to BBQ ribs to roast chicken.
View all Big House Wines
The largest of California's wine growing regions, the Central Coast produces the majority of California's wine. The district sprawls out, covering most of the vineyard land between San Francisco and Santa Barbara. Smaller sub-AVAs of the Central Coast include Monterey Bay, Paso Robles, Santa Ynez Valley, Santa Maria Valley, Santa Cruz Mountains and many others.
Grape varieties range from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. Some Central Coast wine is generic, bulk wine that contributes to the high production numbers of the area. But many winemakers and wineries, particular in some of the smaller AVAs, are small production artisans, creating unique and high-quality wine. The great thing about the Central Coast is its diversity - you're able to find a number of grape varieties and styles at a number of different price points.
It's not rare to see a wine's country of origin listed as "California." A country into itself in the wine world, California makes enough varieties and styles to match many European wine countries. It produces a diverse range of wines that span the quality spectrum.
The most famous of the California wine regions is Napa Valley, and these wines are certainly outstanding – but it's not as broad and diverse as its larger neighbor, Sonoma County. Down south, Santa Barbara's Santa Maria Valley is well-known for its Rhône blends, as well as cool-climate varieties like Pinot and Chardonnay. The Central Coast, the largest California AVA, has many different microclimates that lead to a wide range of wines with many sub-AVAs.
This may be the worst wine I've had in a while. It did not seem corked or oxidized, but there was something awfully sharp and unpleasant about it . That said, it made fine Sangria once declared otherwise unusable.
This wine smelled delicious when I opened the bottle. However, as soon as this wine hits your tongue you realize you have made a serious mistake by purchasing this disaster! After I read the positive reviews of the 2004 vintage I thought 2005 should be comparable .... WRONG!
bought 6 bottles drank 2 , its not a bad taste but after a few mins you can feel your mouth become very dry and your teeth feel like wood compared to Folie a Deux Menage a Trois Red for the price, the Folie a Deux tastes like a 500 dollar bottle
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.