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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
Flint, sea air, meyer lemon and hints of brioche. Broad on the
palate without losing focus. Finishes with bright acidity, lemon curd and salty minerality.
"One of the most Chablis-like Chardonnays California has ever produced, of Premier Cru status. The alcohol officially is a mere 13% by volume, the wine is very dry, and there are mineral and slightly herbal flavors. Yet on the midpalate there’s an explosion of California pears, limes and tropical fruits. "
We did not set out to make these wines. We discovered great vineyards at the edge of sensible farming and decided to bring them to light.
The farther we looked, the more we found - remote, challenging vineyards, with hard depleted soils, and intense sunlight tempered only by the coastal breeze. Vineyards capable of producing only the most idiosyncratic wines. Our goal as...Read More About Le P'tit Paysan
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. Notable Facts...Read More About Central Coast
White Wine's Queen Bee
Sauvignon, Chardonnay can grow just about anywhere. It adapts well to different
soils and different climates. While frequently paired with
its native home lies in the vineyards of Burgundy,
France. The only major white grape of the region, Chardonnay is at its best on the rolling...Read More About Chardonnay
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