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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.
Black plums, blackberry, crushed rocks, black olive. Full and rich
on the palate, but neither hot nor oaky. Structured without being
overbearing, rich dark fruit, long finish with hints of stem tannins.
"This Petite Sirah explores new territory for the variety—it’s dry, tannic, tart and complex, with waves of of blackberries, black currants, tobacco, black tea, black pepper and sandalwood. Should age well for at least 10 years. "
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
Petite Sirah(peh-TEET seer-AH) Not So Small There is nothing petite about this grape. Petite Sirah, the result of a crossing between Syrah and Peloursin, is also known as Durif. Being the father, Syrah imparted some of its flavors and characteristics to its offspring, but the two grapes are decisively different. Petite Sirah is mostly found in California, where it gained...Read More About Petite Sirah
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