2010 Chardonnay
Estate Grown - Dry Farmed
Tinaquiac Vineyard
Santa Maria Valley
pdf product sheet

Production: 560 cases
Suggested Retail: $35
++SOLD OUT++

Winemaker's Notes:
The Tinaquiac Vineyard, planted by Dick and me in 1989, is a wonder in its own right. These 23 year-old vines grow without irrigation, drinking only what Mother Nature supplies as rainfall each year. We actually fine tune the crop load each Summer to correspond to the Winter rainfall. With average rainfall (15 inches) in 2009/2010, we had an average crop of 1.2 tons per acre on the Wente Clone and 2.4 tons per acre on the Clone 4, producing  560 cases of wine. This translates out to 600 milliliters of wine per vine, which is less than a bottle. How is that for concentration? This wine has something for everybody’s taste: medium bodied with loads of tropical fruit (pineapple/guava), ample natural acidity, and a kiss of vanilla from 20% new French oak. I’d recommend matching it with lobster rolls, lobster bisque, bacon wrapped diver scallops, or grilled trout stuffed with roasted pineapple and macadamia nuts. Drink now through 2015.

2009 Chardonnay, Tinaquaic Vineyard
pdf product sheet

Production: 600 cases
Suggested Retail: $34
++SOLD OUT++

Wine Enthusiast: 90 Points
Some will criticize this Chardonnay for being too oaky and sweet, but it sure is delicious. it just brims with pineapple, yellow apricot, creme brulee, honey and buttered toast flavors that are balanced with crisp acidity. If you like that California style, you'll love this opulent wine.-S.H.

Appellation: Santa Maria Valley
Clone(s): 60% Wente and 40% Clone 4
Harvest: By hand on September 2 & 3
Yields: Wente 1.15 Tons per acre/ Clone 4 2.0 Tons per acre
Press: Whole cluster pressed on gentle cycle- 150-160 gpt
Innoculum: ADY-D254, CY 3079, D47, Simi
Fermentation: In French oak barrels, 25% new
Barrel Regime: 8 months sur lies in French oak, 25% new
Bottling: June 22nd, 2010 after filtration
Ph: 3.34

2008 Chardonnay, Tinaquaic Vineyard
Santa Maria Valley
pdf product sheet

Production: 180 cases
Suggested Retail: $32
++SOLD OUT++

Appellation: Santa Maria Valley
Clone(s): Wente and Davis Clone 4
Harvest: Hand Harvested early morning September 6, 2008
Yields: 0.4 tons per acre(around 10 ounces/vine)
Press: Whole cluster pressed on gentle cycle
Innoculum: ADY-simi selection
Fermentation: In barrel, 25% new Francois Frere
Barrel Regime: Aged sur-lies for 8 monts in 100% Francois Frere barrels-25% new
Bottling: June 22, 2008
T.A: 0.759 g/100ml
Ph: 3.29

Wine Spectator- 91 Points
Rich and full-bodied, marked by pure, direct citurs, pear, melon, light toasty oak and butterscotch flavors that are full-bodied without being heavy. Ends with subtle, delicate notes. Drink now through 2013-J.L(12/15/2009)

Wine Enthusiast -94 Points
This is easily the greatest of Foxen's new Chardonnays. it shows the dryness and crisp acidity of the other bottlings, but is enormously rich and complex in oak-inspired pineapple, peach, creme brulee, buttered toast honey and mineral flavors. Decant for a while to let it mellow, and it should develop bottle complexity through 2014.-S.H (12/31/2009)

2007 Chardonnay, Tinaquaic Vineyard
Santa Maria Valley
pdf product sheet

Production: 570 cases
Suggested Retail: $32

2006 Chardonnay, Tinaquaic Vineyard
Santa Maria Valley
pdf product sheet

Production: 750 cases
Suggested Retail: $32

2005 Chardonnay, Tinaquaic Vineyard
Santa Maria Valley
pdf product sheet

Production: 900 cases

Our ten-acre estate vineyard lies above Foxen Canyon within the historic Rancho Tinaquaic on a south-eastern facing slope above the winery. Personally planted in 1989 by Dick Doré and Bill Wathen, the Tinaquaic Vineyard is dry-farmed, which results in extremely low yielding vines and intensely-flavored fruit. Five acres of this vineyard is planted with Wente Clone Chardonnay that produces exceptionally small clusters resulting in intense, minerally flavors. Another two acres is planted with the classic Clone 4, producing slightly larger berries with flavors more typical of classic Santa Maria Valley Chardonnay.

Winemaker's Notes:
"Notes of citrus and orange blossoms greet the nose are followed by distinctive Tinaquaic Vineyard minerality and ripe citrus flavors in the mouth. A full mouth feel is beautifully balanced by excellent acidity—making for an exceptionally expansive finish."
– Bill Wathen, winemaker

Vineyard Composition:
Clones: 60% Wente ; 40% Clone 4

2004 Chardonnay, Tinaquaic Vineyard
Santa Maria Valley

Production: 570 cases

Our ten-acre estate vineyard lies above Foxen Canyon within the historic Rancho Tinaquaic on a south-eastern facing slope above the winery. Personally planted in 1987 by Dick Doré and Bill Wathen, the Tinaquaic Vineyard is dry-farmed, which results in extremely low yielding vines and intensely-flavored fruit. Five acres of this vineyard is planted with Wente Clone Chardonnay that produces exceptionally small clusters resulting in intense flavors.

Winemaker's Notes:
This wine shows exotic aromas of spice, dark fruit, cigar box and graphite, followed by flavors of currant, plum and Bing cherries with a silky texture and striking balance. Drink now or cellar 6-8 years.
– Bill Wathen, winemaker

2003 Chardonnay, Tinaquaic Vineyard
Santa Maria Valley
pdf product sheet

Production: 550 cases

Our ten-acre estate vineyard lies above Foxen Canyon within the historic Rancho Tinaquaic on a southeastern facing slope above the winery. Personally planted in 1987 by Dick Doré and Bill Wathen, the Tinaquaic Vineyard is dry-farmed, which results in extremely low yielding vines and intensely-flavored fruit. Five acres of this vineyard is planted with Wente Clone Chardonnay that produces exceptionally small clusters resulting in intensely-flavored. 2003 was an excellent vintage, Tinaquaic Vineyard Chardonnay—with the Wente Clone averaging only one ton per acre, and the Davis 4 Clone averaging 2.2 tons per acre. Two years into a three year drought insured another particularly low yield vintage from our estate vineyard. In 2003 we yielded a mere 22 barrels of Chardonnay from our seven acres of vineyard.

Winemaker's Notes:
This wine displays wonderful aromas and flavors of pineapple, grapefruit, honeysuckle, and lime peel, with distinctive minerality characteristic of Chardonnay from our estate Tinaquaic Vineyard.

2002 Chardonnay, Tinaquaic Vineyard
Santa Maria Valley
pdf product sheet

Production: 550 cases

Our ten-acre estate vineyard lies above Foxen Canyon within the historic Rancho Tinaquaic on a southeastern facing slope above the winery. Personally planted in 1987 by Dick Doré and Bill Wathen, the Tinaquaic Vineyard is dry-farmed, which results in extremely low yielding vines and intensely-flavored fruit. Five acres of this vineyard is planted with Wente Clone Chardonnay that produces exceptionally small clusters resulting in intensely-flavored.

Winemaker's Notes:
Montrachet-like in style, this Chardonnay displays aromas of pineapple, honeysuckle, vanilla and lemon that is layered with complex mineral notes. Full and round in the mouth—with notes of spice, leeched nuts, hazelnut—it is beautifully balanced by cleansing acidity and a long finish.

2010 Chardonnay, Bien Nacido Vineyard-Block UU
pdf product sheet

Production: 880 cases
Suggested Retail: $32
++SOLD OUT!++

Wine Enthusiast, Editors Choice: 96 Points
#15 on the top 100 wines of 2011
"You want decadence, opulence and fabulosity in your Chardonnay? This one's for you. It's tremendous in ripe pineapple, pear, peach mango, lime, tangerine and papaya flavors. So much fruit, while the oak application is never heavy handed, applying just the right touch of butterend toast. Where does all that vanilla honey come from? A magnificent example of a first-growth California Chardonnay at a great price.-S.H

Appellation: Santa Maria Valley
Vineyard: Bien Nacido, Block I(Old Vines)
Clone(s): Davis 04
Harvest: By hand at night October 4 & 5, 2010
Yields: Wente 4.5 tons per acre
Press: Whole cluster pressed on gentle cycle
Innoculum: 5 different yeast strains-bm4x4; brg; cy-3079;d-254; d-47
Fermentation: In French oak barrels
Barrel Regime: 8 months sur lies
Bottling: June 20, 2011 after filtration
Ph: 3.17

2009 Chardonnay, Bien Nacido Vineyard,
Block UU
pdf product sheet

Production: 960 cases
Suggested Retail: $32
++SOLD OUT++

Appellation: Santa Maria Valley
Clone(s): Clone 4
Harvest: By hand on October 7, 2009
Yields: 4.8 Tons per acre
Press: Whole cluster pressed on gentle cycle, 150 gpt
Innoculum: ADY-D254, BM 4x4, CY3079, Simi
Fermentation: In French oak barrels(Francois Freres), 20% new
Barrel Regime: 8 months sur-lies in French oak barrels, 20% new
Bottling: June 21st, 2010 after fermentation
T.A: .068 g/100ml
Ph: 3.39

92 Points- Wine Spectator, February 28, 2011
Sleek, rich and intense, this is marked by mouthwatering flavors, lively acidity and pleasantly complex earthy grapefruit, green apple, spice and floral scents. Full-bodied, gaining momentum on the finish, where the flavors fan out nicely. Drink now through 2018. 930 cases made. —J.L.

2008 Chardonnay, Bien Nacido Vineyard Block UU, Santa Maria Valley
pdf product sheet

Production: 1,100 cases
Suggested Retail: $32
++SOLD OUT+

Clone(s): Davis 4
Harvest: Hand Harvested on October 3, 2008
Yields: 3 ½ tons per acre
Press: Whole cluster pressed on gentle cycle.
Innoculum: D-47, Bourgone CY 3079, D-25A and simi selection
Fermentation: 100% Francois Frere barrels, with 20% new
Barrel Regime: 8 months in sur-lies with batonage
Bottling: June 22, 2009 after fining and filtration
T.A.: 0.804 g/100ml
Ph: 3.25

Robert Parker Jr.-The Wine Advocate-93 Points
Far superior is the 2008 Chardonnay Bien Nacido Vineyard Block UU. This is a seriously endowed effort displaying notes of lemon and orange blossom, spice, and subtle background earth, medium to full body, plenty of minerality and acidity, and a long finish. Drink this impressive Chardonnay between now and 2016. (August 2010)

Wine Spectator- 91 Points
Tangy citrus, pink grapefruit and green apple flavors give this is mouthwatering sensation, with floral aromas.  Full-bodied, rich and layered, ending with a long, persistent finish. Drink now through 2014-J.L(12/15/2009)

Wine Enthusiast- 91 Points
Brings Foxen's usual steely, dry, minerally approach to Chardonnay, which makes for a more versatile, elegant wine. It's bone dry, while high acidity makes the mouth water, but the austerity is relieved by the ripeness of the citrus, peach and apple fruit. Should develop through 2013, becoming creamier and nuttier.-S.H(12/31/2009)

2010 Chardonnay, Steel Cut- Bien Nacido Vineyard
Santa Maria Valley
pdf product sheet

Production: 250 cases
Suggested Retail: $32
++SOLD OUT++

Wine Enthusiast: 92 Points
There’s no oak on this Chardonnay, but you won’t miss it at all. It’s so decadent in long hangtime pineapple, tangerine, mango and spice flavors, superripe and just delicious. The alcohol is fairly high, but that’s the price of all this richness.  — S.H.

2009 Chardonnay, Bien Nacido Vineyard
"Steel Cut"
pdf product sheet

Production: 160 cases
Suggested Retail: $32
++SOLD OUT++

Appellation: Santa Maria Valley
Clone(s): Davis 5
Harvest: By hand in the dark, under lights, October 26th
Yields: 2 1/4 tons/acre
Press: Whole cluster pressed on gentle cycle
Innoculum: ADY-dv10
Fermentation: In stainless steel, long & cold for 60 days
Barrel Regime: Neutral French oak for 2 months
Bottling: March 2, 2010
T.A: .068 g/100ml
Ph: 3.39

92 Points-Wine Enthusiast, December 1, 2010 issue
Drier and more minerally than Foxen's other Chardonnays, because it is the least oaked. It's vibrant in grilled pineapple, mango, apricot and vanilla spice flavors, brightened by beautiful acidity. Alcohol is quite high, but the wine never tastes hot or unbalanced.-S.H

2008 Chardonnay, Bien Nacido Vineyard "Steel Cut", Santa Maria Valley
pdf product sheet

Production: 125 cases
Suggested Retail: $32
++SOLD OUT++

Clone(s): Davis Clone 4; 36 year old vines
Harvest: Hand Harvested on October 13, 2008
Yields: 2 1/4 tons per acre
Press: Whole cluster pressed on gentle cycle.
Innoculum: ADY-DV10
Fermentation: In stainless steel; cold and slow for 30 days
Barrel Regime: In neutral french oak barrels for 6 months
Bottling: June 23, 2009
T.A.: 0.813 g/100ml
Ph: 3.31

2010 Chardonnay
Estate Grown - Dry Farmed
The Five Rows - Tinaquiac Vineyard
Santa Maria Valley
pdf product sheet

Production: 90 cases
Suggested Retail: $40
+SOLD OUT++

2010 Chenin Blanc, "Old Vines"
Ernesto Wickenden Vineyard
Santa Maria Valley
pdf product sheet

Production: 1040 cases
Suggested Retail: $22
++SOLD OUT++

Wine Enthusiast, Editors Choice: 93 Points
This is always one of the best Chenin Blancs in California, and Foxen’s 2010 is one of their best ever. With plenty of new French oak and some serious weight and depth, it has the texture of Chardonnay, and even some of the tropical fruit. But there’s a white flower and green apple note that’s unique, as well as brisk, bright acidity. S.H.  

Wall Street Journal-Lettie Teague, July 14, 2011
"And as of this week, I’ve added a third: the 2010 Ernesto Wickenden Old Vines Chenin Blanc from Foxen Winery in Santa Barbara. Bright and lively, with notes of pear and a long, clean minerally finish, the Foxen was a lovely discovery and an excellent buy. Alas there’s not much around.  According to Foxen, just over 1,000 cases were produced. Fellow Chenin lovers might want to act soon"

2009 Chenin Blanc
Ernesto Wickenden Vineyard “Old Vines”
Santa Maria Valley
pdf product sheet

Production: 575 cases
Suggested Retail: $22
++SOLD OUT++

Appellation: Santa Maria Valley
Clone(s): (1) On own root, planted in 1966
Harvest: Early pick Sept 17th at 21.7 brix/ Late pick Oct 2nd at 24.7 brix
Yields: 3 tons/ acre
Press: Whole cluster on gentle cycle; cold settled & racked prior to fermentation
Innoculum: ADY-ES 181 on early pick/ ADY-GRN on late pick
Fermentation: Early pick 40 days in stainless at low temperature/Late pick 14 days in new French oak
Barrel Regime: 7 months in neutral Freanch oak barrels
Bottling: June 21st, 2010 after fining and filtering

93 Points-Wine Enthusiast-December 1, 2010 issue
For years, Foxen has been producing one of the best Chenin Blancs in California, and with this 2009, they have outdone themselves. It's so rich in orange, honeydew and pineapple flavors, it might almost be Chardonnay, except it's drier and more minerally, and there's a wonderful note of dried herbs. Although production was only 575 cases, this wine is worth a special search, especially for sommeliers.-S.H

2008 Chenin Blanc
Ernesto Wickenden Vineyard “Old Vines”
Santa Maria Valley
pdf product sheet

Production: 280 cases
Suggested Retail: $20
Distributor release only!

Appellation: Santa Maria Valley
Clone(s): (1) On own root
Harvest: By hand on September 12, 2008
Yields: 1 1/2 tons per acre
Press: Whole cluster pressed; 20% of which was macerated on skins12 hours
Innoculum: ADY-V2000 in tank and ADY-M1 in barrel
Fermentation: 75% in stainless steel, cold and slow and 25% in 100% new French Oak barrels
Barrel Regime: 7 months sur-lies in neutral barrels
Bottling: June 18, 2007

Wine Enthusiast-90 Points
Always one of the best Chenin Blancs. Foxen's08 shows its usual dryness and tart, mouthwatering acidity, with flavors of citrus fruits, spices and sweet Chinese green beans. It's a sophisticated wine that takes some getting used to.-S.H.(12/31?2009)

2007 Chenin Blanc
Ernesto Wickenden Vineyard “Old Vines”
Santa Maria Valley
pdf product sheet

Production: 900 cases
++Sold Out++

2006 Chenin Blanc
Ernesto Wickenden Vineyard “Old Vines”
Santa Maria Valley
pdf product sheet

Production: 750 cases
Suggested Retail: $20
++SOLD OUT++

2003 Chenin Blanc
Ernesto Wickenden Vineyard “Old Vines”
Santa Maria Valley

Production: 900 cases

Chenin Blanc is a signature wine for Foxen. Barrel-fermented and completely dry, this is more French in style – and certainly not a typical California-style Chenin Blanc. Currently farmed by Bill and the Foxen vineyard crew since 2003, the Ernesto Wickenden Vineyard was planted by Dick’s great uncle in 1966—so our Chenin Blanc is a complete Foxen Family affair these days.

The 2004 Ernesto Wickenden Vineyard “Old Vine” Chenin Blanc was whole cluster pressed on a gentle cycle, then barrel fermented with partial malo-lactic fermentation. The wine was aged nine months in older French oak barrels.

Winemaker's Notes:
Aromas of Anise, Kumquat and Meyer lemons are followed by flavors of citrus, and it's all framed by great natural acidity. This Loire-style Chenin Blanc is the perfect accompaniment to raw oysters, grilled scallops or just about any sea food.

2002 Chenin Blanc, Santa Barbara County

Production: 684 cases

Chenin Blanc is a signature wine for Foxen. Barrel-fermented and completely dry, this is more French in style – and certainly not a typical California-style Chenin Blanc.

Winemaker's Notes:
Aromas of anise, honeysuckle and talc arise greet the nose, while flavors of pippin apple and honey fill the mouth. A full rich creamy mid-palate is balanced by great acidity providing a clean, crisp finish. This is a great shellfish wine!

Vineyard Composition:
Lewellyn & Lucas Vineyard – Los Alamos Valley
Jurassic Park Vineyard – Santa Ynez Valley

2001 Chenin Blanc, Santa Barbara County

Production: 700 cases

Our Chenin Blanc is a signature wine for Foxen. Barrel-fermented and completely dry, this is more French in style and certainly not your typical California-style Chenin Blanc. The fruit was harvested at relatively high sugars in order to achieve fuller and more complex flavors. As in previous vintages, our Chenin Blanc is fermented in 100% new Taransaud barrels (from the Cognac region) and aged sur-lees in neutral François Frères barrels for eight months. This wine has undergone 100% malo-lactic fermentation. This wine has undergone 100% malo-lactic fermentation.

Winemaker's Notes:
This wine conveys complex notes of anise, honeysuckle, pear and apple flavors, with hints of banana. A full rich creamy mid-palate is balanced by great acidity providing a clean, crisp finish.

Vineyard Composition:
60% Lewellyn & Lucas Vineyard – Los Alamos Valley
40% Jurassic Park Vineyard – Santa Ynez Valley

2010 Sauvignon Blanc
Vogelzang Vineyard
Happy Canyon of Santa Barbara
pdf product sheet

Production: 500 Cases (750ml)
Suggested Retail: $26
++SOLD OUT++

2009 Sauvignon Blanc,
Vogelzang Vineyard
Happy Canyon of Santa Barbara
pdf product sheet

Production: 365 Cases (750ml)
Suggested Retail: $25
++SOLD OUT++

2008 Sauvignon Blanc, Vogelzang Vineyard,
Santa Ynez Valley
Happy Canyon of Santa Barbara
pdf product sheet

Production: 230 cases
Suggested Retail: $25
++SOLD OUT++

2007 Viognier Vogelzang Vineyard,
Santa Ynez Valley (Happy Canyon)
pdf product sheet

Production: 120 cases
Suggested Retail: $25
++SOLD OUT++

Clone(s): R! (originally thought to be Rousanne)
Harvest: By hand, early morning September 27
Yields: Around 8 pounds per vine
Press: Whole cluster on gentle cycle
Innoculum: Rhone D-47
Fermentation: In neutral barrels for 8 weeks
Aging: In stainless steel, sur lies, 5 months
Bottling: With filtration, June 23rd, 2008
Ph: 3.59

Winemaker's Notes:
"Beautiful aromas of honeysuckle, lychee and coriander. Followed by stone fruit and
papaya. Sage honey rounds out the finish"
– Bill Wathen, winemaker

2005 Late Harvest Viognier 375ml

Production: 880 cases

This vintage represents Foxen's fifth year of making a late-harvest Viognier from the Vogelzang Vineyard in Happy Canyon. In just the few years that we've been making this precious and rare wine it has become an integral part of our line up.

Winemaker's Notes:
Beautiful aromas of honey and apricot combine with nuances of toasted nuts greet you and a rich, full pallet of honeyed pears and apricots are beautifully balanced by cleansing acidity.

2010 Pinot Noir
Santa Maria Valley
pdf product sheet

Production: 2500 Cases
Suggested Retail: $34
++SOLD OUT++

Winemaker's Notes:
Foxen has been making Santa Maria Valley appellation Pinot Noir since 1987. It has always been a blend of multiple clones from various vineyards within the Santa Maria appellation, primarily Bien Nacido, Julia’s and Riverbench. The individual lots were 100% whole berry de-stemmed and fermented for 10-14 days, with manual punchdowns 2X daily. The wine was aged in 2, 3 and 4 year old barrels for 9 months, then bottled without fining or filtration. Our 2010 is what Santa Maria Pinot is all about: bright strawberry and raspberry fruit framed by sassafras and hard spice (cinnamon, clove, cardamom) and nice natural acidity. This pairs wonderfully with grilled or roasted salmon, chicken, quail or duck. Drink now through 2016.

2009 Pinot Noir, Santa Maria Valley
pdf product sheet

Production: 3000 Cases
Suggested Retail: $34
++SOLD OUT++

Wine Enthusiast: 91 Points
"Just beautiful, a dry, silky Pinot Noir, filled with complex flavors of cherries and black raspberries. Oak adds lovely notes of sweet char, and the natural acidity of the Sant Maria Valley shines through. Now-2014"-S.H

Vineyards: Bien Nacido, Riverbench and Julia’s Vineyard
Clone(s): Primarily Pommard, some Dijon
Harvest: Separate lots harvested at night, by hand, from 9-4 to 9-18
Yields: Averaged around 3 Tons per acre
Crush: Whole berry destemmed into small, open-topped fermenters. Cold maceration 2-5 days
Innoculum: Assmanhausen, RC212, RA17
Fermentation: 10-14 days, with punch downs 2 times daily
Barrel Regime: 10 months in French oak, no new.
Racking: Without 02 (no pumping). Once mid-winter 2009, then again prior to bottling
Bottling: June 22, 2010

Winemaker’s Notes:
Aromas of  red peppercorns,  sweet vanilla and  berry fruit - raspberry, and blackberry, accented with hard spice. Berry cream and licorice round out the nice,  balanced middle.  Clean, fruity finish.-Bill Wathen

2008 Pinot Noir, Santa Maria Valley
pdf product sheet

Production: 2300 Cases
Suggested Retail: $34
++SOLD OUT++

2006 Pinot Noir, Santa Maria Valley
pdf product sheet

Production: 1700 cases

Vineyard: Bien Nacido(80%), and Riverbench(20%)
Clones: Pommard (80%); Dijon 113, 115(10%); Waden svil 2A(10%)
Yields: 2.5-4.0 tons per acre
Crush: Whole-berry destemmed into small, open-top fermenters;Three to five day cold maceration
Innoculation: Assmanhausen; RC212 and RA17
Barrel Regime: Gravity free-run from fermenters to barrels;100% François Frères; 8 months ageing
Racking: Without oxygen (no pumping)
Bottling: June 19, 2007

Winemaker's Notes:
“This wine is very fruit forward in style, full of ”Pinot Candy" and spice (cola nut, cinnamon, cardamom), along with flavors of raspberries, cherries, earthiness and forest floor. Supple and velvety in the mouth, this is an elegant wine.
– Bill Wathen, winemaker

2005 Pinot Noir, Santa Maria Valley
pdf product sheet

Production: 2400 cases

Vineyard: Block 8 – Bien Nacido Vineyard
Clones: Pommard (70%); Dijon (20%); 2A (10%)
Yields: 3.5-4.5 tons per acre
Crush: Whole-berry destemmed into small, open-top fermenters;Two to four-day cold maceration
Innoculation: Assmanhausen; and Bourgone yeasts RC212 and RA17
Barrel Regime: Gravity free-run from fermenters to barrels;100% François Frères; 10 months ageing
Racking: Without oxygen (no pumping)
Bottling: August 7, 2006
Release Date: October 1, 2006

Winemaker's Notes:
“This wine shows distinctive “Pinot candy” and spice (Cola nut, cinnamon, cardamom) beautifully layered with notes of strawberry, cherry and sassafras. Supple and velvety in the mouth, this is an elegant wine. Typical of our Santa Maria Valley Pinot Noir, this wine displays up front fruit—yet serious and complex at the same time.”
– Bill Wathen, winemaker

2004 Pinot Noir, Santa Maria Valley
pdf product sheet

Production: 2600 cases

The dominate portion of the 2004 Santa Maria Valley Pinot Noir comes from Foxen’s own eleven-acre Block Eight of the Bien Nacido Vineyard that was planted for us in 1996. This bottling is comprised primarily of Pommard Clone from Block Eight’s steep north face. Pommard Clone from the Julia’s Vineyard makes up approximately 10% of this blend.

Winemaker's Notes:
“This wine is very fruit forward in style, full of “Pinot candy” and spice (Cola nut, cinnamon, cardamom) displaying notes of strawberry, cherry and sassafras. Supple and velvety in the mouth, this is an elegant wine. Typical of our Santa Maria Valley Pinot Noir, this wine displays up front fruit—yet serious and complex at the same time."
–Bill Wathen, winemaker

Vineyard Composition:
60% Lewellyn & Lucas Vineyard – Los Alamos Valley
40% Jurassic Park Vineyard – Santa Ynez Valley

2003 Pinot Noir, Santa Maria Valley
pdf product sheet

Production: 1190 cases

The dominate portion of the 2003 Santa Maria Valley Pinot Noir comes from Foxen’s own eleven-acre Block Eight of the Bien Nacido Vineyard that was planted for us in 1996. This bottling is comprised primarily of Pommard Clone from Block Eight’s steep north face. Pommard Clone from the Julia’s Vineyard makes up approximately 15% of this blend.

Winemaker's Notes:
This wine is very fruit forward in style, full of “Pinot candy” and spice (Cola nut, cinnamon, cardamom) displaying notes of strawberry, cherry and sassafras. Supple and velvety in the mouth, this is an elegant wine.

Vineyard Composition:
60% Lewellyn & Lucas Vineyard – Los Alamos Valley
40% Jurassic Park Vineyard – Santa Ynez Valley

2010 Pinot Noir
Julia's Vineyard
Santa Maria Valley
pdf product sheet

Production: 600
Suggested Retail: $58
++SOLD OUT++

The Wine Advocate- 93 Points
The 2010 Pinot Noir Julia's Vineyard is an attractive, mid-weight Pinot bursting with energy and sheer class. Dark red cherries, mint and spices are some of the notes that emerge as the Julia's shows off its pedigree and pure class. There is a good juiciness and inner perfume, but this remains a finessed style of Pinot built on length and minerality. Anticipated maturity: 2012-2020.-A.G

Wine Enthusiast- 93 Points
This is classic Santa Maria Valley Pinot Noir, with its dark color, full body, ripe berry and currant flavors and, expecially, the array of exotic crushed brown spices. New French oak brings lots of smoky, buttery, toasty richness. Great to drink now with tuna, salmon, lamb and beef dishes.-S.H

2009 Pinot Noir, Julia's Vineyard
pdf product sheet

Production: 650 cases
Suggested Retail: $56
++SOLD OUT++

Wine Enthusiast: 93 Points
"A beautiful Pinot, authoritative and masculine, with firm tannins, hard acidity and a bone-dry finish. The core of black cherries, cola spices and sweet oak is irresistibly good. Compelling now right out of the bottle, and should develop over the next six years".-S.H

Wine Spectator: 90 Points
"Rich and full-bodied, boasting intense, concentrated ripe plum, blackberry and wild berry fruit. A touch of berry jam folds in on a minerally aftertaste. Drink now through 2017".-J.L

Appellation: Santa Maria Valley
Clone(s): 100% Pommard
Harvest: At night, by hand underlights; 8/31 thru 9/4, 2009
Yields: Under 3 tons per acre
Crush: 100 % whole berry destemmed, then gravitied into small, open top fermenters
Innoculum: Bourgogne rc212 after 4day cold maceration
Fermentation: 15 days active, with manual punchdowns 2 times daily
Barrel regime: 100% new Francois Freres French oak, 16 months elevage
Racking: Without O2, once spring 2010, and again before bottling March 2011
Bottling: March 7th, 2011

2008 Pinot Noir, Julia's Vineyard
pdf product sheet

Production: 670 cases (750ml)
Suggested Retail: $56
++SOLD OUT++

Appellation: Santa Maria Valley
Clone(s): Pommard
Harvest: Hand Picked by hand early morning Sept 15th
Yields: 2 1/2 tons per acre
Crush: 100 % whole berry destemmed, into small, open top fermenters
Innoculum: Assmanhausen and Bourgogne RC 212 after a 4 day cold maceration
Fermentation: 10-14 days active, with punch down 2x daily
Barrel regime: 100% Francois Freres, 50% new, for 16 months
Racking:Without pumping, once late winter 2009, then again prior to bottling late winter 2010
Bottling: Without fining or filtration, March 1, 1010

Robert Parker Jr-The Wine Advocate-August 2010
90 Points- The 2008 Pinot Noir Julia’s Vineyard is dark ruby, with a peppery, spicy nose of incense and red cherry fruit. A fleshy, medium to full-bodied wine with loads of berry fruit, earth, and spice, this is a distinctive Pinot Noir that cuts a broad swath across the palate, but remains elegant and pure. Drink it over the next 3-4 years.

Wine Spectator-August 31, 2010 issue
94 Points- Intense and vibrant, rich and layered, with pleasing aromatics of black cherry, plum and wild berry. Full-bodied, tight and focused, woven together on the palate and hanging onto a long, tantalizing finish. Drink now through 2016.—J.L.

Top 10 best wines of the week- Steve Heimoff, June 16, 2010
From this esteemed vineyard in thh hills of the northern Santa Maria Valley. Winemaker Bill Wathen, a true Pinot hero of Santa Barbara County, is at the top of his game. Juicy and fresh.

Wine Enthusiast-November 2010 issue
95 Points- A beautiful Pinot, showing the depth of fruit and structural balance this fine vineyard is famous for. It's a low-yield wine, aged in 50% new French oak that adds a rich, smoky vanilla coat to the raspberry and cherry jam, spice and mineral flavors. No stems were included in the fermentation, which accounts for the silky transparency. This compelling Pinot changes with every scent and sip. now- 2013.-S.H

2007 Pinot Noir, Julia’s Vineyard
Santa Maria Valley
pdf product sheet

Production: 450 cases (750ml)
Suggested Retail: $56
++SOLD OUT++

Appellation: Santa Maria Valley
Clone(s): Pommard
Harvest: Hand Harvested- Block B3 on September 6, 2007 and Block B4 on September 20, 2007
Yields: Around 2 TPA
Crush: 100 % whole berry destemmed. Gravitied to small top fermenters
Innoculum: RC 212 after 4-5 Day Cold Soak
Fermentation: 7-10 Days, with punchdowns 2 times daily
Barrel Regime: François Frères tight grain barrels, 65% new; 16 months elevage
Racking: Without oxygen (no pumping), once spring 2008 and again before bottling March 2009
Bottling: March 12, 2012
Production: 450 cases

Robert Parker-The Wine Advocate- Issue 184-September 2009
90 Points- 2007 Pinot Noir, Julia's Vineyard
The most seductive at present is the 2007 Pinot Noir, Julia's Vineyard, a dense ruby/purple tinged effort offering sweet aromas of kirsch, black fruits, and forest floor. It displays a broad, full-bodied, velvety mouthfeel as well as good underlying acidity that provides uplift and vibrancy, but the overall impression is one of a silk glove. Drink this beauty over the next 4-5 years.

Wine Enthusiast-October 2009 Issue
92 Points- 2007 Pinot Noir, Julia's Vineyard
Dark, full-bodied and rich. Defines a heavier, riper style that's almost like Grenache. Floods the mouth with black cherry pie filling, plum sauce, beef jerky, pepper, vanilla and sandalwood flavors. Good acidity provides vitality and zest. Could develop further complexities beyond 2009.-S.H

2006 Pinot Noir, Julia’s Vineyard
Santa Maria Valley
pdf product sheet

Production: 450 cases (750ml)
Suggested Retail: $54
++SOLD OUT++

Appellation: Santa Maria Valley
Clone(s): Pommard
Harvest: Hand Harvested Early Morning -September 19, 2005
Yields: 2 ¼ TPA
Crush: 100 % whole berry destemmed. Gravitied to small top fermenters
Innoculum: Bourgone RC 212
Barrel Regime: 16 months in Francois Freres barrels, 65% new.
Racking: Without oxygen (no pumping)
Bottling: March 5, 2007

Winemaker's Notes:
“The 2005 Vintage for Pinot Noir was perfect. Beautiful September days, not heat waves or thunderstorms. We picked ripe(not over-ripe)fruit at leisure. The wines were showy in barrel early on, and continue to be in bottle, definitely more down to earth than the '03 and '04 vintages. It displays a mouthful of cherries, black raspberries and hard spice(cinnamon, clove and cardamom), with a firm, sexy middle and creamy finish. This Julia's is so pretty you are not going to want to put it down.”
– Bill Wathen, winemaker

2004 Pinot Noir, Julia’s Vineyard
Santa Maria Valley
pdf product sheet

Production: 300 cases

2004 marks the ninth vintage that Foxen has sourced Pinot Noir from the Julia’s Vineyard on the Cambria Estate, in the heart of the Santa Maria Bench. This bottling is comprised of 100% Pommard Clone from our chosen section on the top of the historic Julia’s Vineyard B-4 Block.

Hand harvested early morning on September 8, 2004 with yields 2.54 per acre.
Crush: whole berry destemmed into small, open-top fermenters. Four day cold maceration.
Innoculation: Assmanhausen.
Fermentation: Punch-downs twice daily. 15-day maceration. Gravity free-run from fermenters to barrels. 66% new François Frères, medium toast, Allier Forest, sixteen months aging.
Racking: Without oxygen (no pumping). Bottling: March 13, 2006 – without fining or filtration.

• 92 Points – The Wine Advocate – Robert Parker, Jr
  “The 2004 Pinot Noir Julia’s Vineyard offers sweet black cherry and currant fruit, a broad, expansive palate, and tremendous opulence as well as length. It is a hedonistic, authentic tasting, full-bodied, velvety-textured Pinot to enjoy over the next 3-4 years. As the back label says, this wine was bottled “delicately ... without fining or filtration.” Bravo to proprietors and winemakers Bill Wathen and Dick Dore.”

2002 Pinot Noir, Julia’s Vineyard
Santa Maria Valley
pdf product sheet

Production: 240 cases

2002 marks the seventh vintage that Foxen has sourced Pinot Noir from the Julia’s Vineyard on the Cambria Estate, in the heart of the Santa Maria Bench.

Winemaker's Notes:
This wine displays rich notes of Cherries Jubilee, vanilla and sandlewood on the nose, with a creamy, juicy middle and a long, refined finish. The 2002 Julia’s Vineyard Pinot Noir, as with past vintages, is big, sexy and carries its weight well. Typical of this mature vineyard are subtle tones of earth and mushrooms, with distinctive sprinkles of clove and cinnamon spices. A long, relatively huge and fruity finish completes the picture.
– Bill Wathen, Winemaker

• 90 Points – The Wine Advocate – Robert Parker, Jr
  "The most open and hedonistic...An exuberant, flamboyant, broad, evolved bouquet of red and black fruits, underbrush, smoke, salty sea breeze, plums, and a hint vanilla is followed by a fleshy, medium to full-bodied, open-knit wine that offers a delightful combination of hedonistic and intellectual pleasures. Consume it now over the next 7-8 years."
  

2007 Pinot Noir, Sanford & Benedict Vineyard
Santa Rita Hills
pdf product sheet

Production: 75 cases (750ml)
Suggested Retail: $56
++SOLD OUT++

Appellation: Santa Rita Hills
Clone(s): Mt. Eden Selection
Harvest: October 1, 2007
Yields: 1.25 tons/acre
Crush: 100 % whole berry destemmed, then gravitied into small, open top fermenters
Innoculum: Assmanhausen afer a 4 day cold maceration
Fermentation: 12 days, with punch down 2x daily
Barrel regime: 65% new Francois Freres tight grain French oak, 19 months elevage
Racking: Without O2, once spring 2008, and again before bottling March 2009
Bottling: March 13, 2009 without fining or filtration

Wine Spectator-June 2009
89 Points-2007 Pinot Noir, Sanford & Benedict Vineyard
Rich, intense and deeply concentrated, showing loamy earth, wild berry and blackberry fruit, with touches of herb and anise. Shows depth and complexity. Drink now through 2013-J.L

Robert Parker-The Wine Advocate- Issue 184-September 2009
91 Points- 2007 Pinot Noir, Sanford & Benedict Vineyard
The 2007 Pinot Noir Sanford & Benedict Vineyard possesses a medium dark ruby color with less saturation than several of it's siblings, and a big, upfront, forward, spicy, smoky nose revealing notions of black fruits, flowers and earth. It cuts a broad savory swath across the palate, and along with the Julia's, is the most evolved and seductive for current drinking. Enjoy this hedonistic, sexy Pinot over the next 5-6 years.

2006 Pinot Noir, Sanford & Benedict Vineyard
Santa Rita Hills
pdf product sheet

Production: 148 cases (750ml)
Suggested Retail: $50
++SOLD OUT++
This wine has a 2 bottle limit.

Appellation: Santa Rita Hills
Clone(s): Mt. Eden Selection
Harvest: Hand harvested early morning, October 3rd
Yields: 1.9 tons/acre
Crush: 100 % whole berry destemmed
Innoculum: Bourgogne RC 212
Fermentation: 5 days Cold Soak, 14 day active fermentations-Punch down 2x daily
Barrel regime: 66% new Francois Freres, Allier Forest; Medium toast, aged for 16 months
Racking: Without oxygen(no pumping)
Bottling: March 3, 2008 without fining or filtration

Winemaker’s Notes:
"The Sanford & Benedict Vineyard is the “godfather” of the Santa
Rita Hills appellation. The 2006 is a revisit to our Foxen past, as we have not made a Pinot from this vineyard since 1998. The wine is 100% Pinot Noir, Mount Eden clone from our one-acre section. It has a beautiful, light ruby color, full of smoky cherry, spicy rhubarb aromas, and full flavors of red raspberry, tart cherry with creamy tannins. The Sanford & Benedict Vineyard is sacred ground to me, and offers me a distant look at the Sea Smoke Vineyard across the river—an opportunity to “read” the Sea Smoke blocks from a different perspective."
—Bill Wathen, winemaker

90 Points-**Cellar Selection**-Wine enthusiast Magazine, December 1, 2008
A young, complex Pinot that's not revealing much now, wrapped as it is in firm tannins. The flavors of primary fruit cherries and raspberries have a Life-saver candy sweetness, and acidity is crisp and savory. In predicting the future of this wine, you have to take into account its vineyard. Decades of experience prove that a young S&B Pinot Noir as balanced as this one needs a good 4-6 years to begin to come around.-S.H.

2010 Pinot Noir
Block 8 - Bien Nacido Vineyard
Santa Maria Valley
pdf product sheet

Production: 775
Suggested Retail: $58
++SOLD OUT++

The Wine Advocate- 94 Points
The 2010 Pinot Noir Bien Nacido Vineyard Block 8 is another super-impressive wine from Foxen. It combines some of the ethereal feel of the Julia's with the weight of the Sea Smoke. If that sounds appealing, believe me, it is. This is a marvelous Pinot loaded with class and finesse. The Bien Nacido Block 8 (along with the Julia's) is one of the least expensive of the 2010 Pinots, yet I find it the most compelling of the bunch. Anticipated maturity: 2013-2020 -A.G

WIne Spectator-91 Points
Tightly structured, with beam of spicy floral aromatics and firm blackberry and wild berry, spice and boysenberry flavors that linger, ending with crushed rock. Drink now through 2023. 775 cases made.-J.L

Wine Enthusiast- 92 Points
This is a big ripe, full-bodied Pinot Noir--as big as the variety gets in California. But it never loses balance, by virtue of the brisk acids, silkiness and dry finish. This wine always impresses for its sheer, Incredible Hulk volume. Drink now- 2015. -S.H

Wine & Spirits Magazine- 90 Points
Block 8 was planted specifically for Foxen in 1996 to a mix of heritage and Dijon clones. The steep south-facing slope ripened this 2010 toward dark aromas of plum and cola, resulting in a distinctly posh rendition of Bien Nacido fruit. Still, at around 1,000 feet of elevation, Block 8 also catches plenty of coastal wind-perhaps that's why, despite its ripeness, the wine feels firm; with air, the tannins grow intriguingly smoky, framing tangy fruit reminiscent of a perfectly-ripe black plum. It should gain stature over the next few years, providing a generous, exuberant pairing for roast duck.

2009 Pinot Noir, Block 8- Bien Nacido Vineyard
Santa Maria Valley
pdf product sheet

Production: 668 cases
Suggested Retail: $56
++SOLD OUT++

Wine Enthusiast: 92 Points
"Exceptionally rich, a Pinot Noir that tastes dramatic from the get go. It's full-bodied, dry and velvety, with complex flavors of berries, pomegranates, cherries, cola, currants, mushrooms and spices. The firm tannins and crisp acids suggest ageability over the next six years".-S.H

2008 Pinot Noir, Bien Nacido Vineyard-Block N
pdf product sheet

Production: 100 cases (750ml)
Suggsted Retail: $52
++SOLD OUT++

Appellation: Santa Maria Valley
Vineyard: Bien Nacido, Block N, old vines, planted 1972
Clone(s): Martini, a California Heritage Clone
Harvest: By hand, in the dark, under lights, early morning Oct 6
Yields: 1 1/2 tons/acre
Crush: 100 % whole berry into small, open top fermenters
Innoculum: ADY-Assmanshauson after a 4 day cold soak
Fermentation: 10 day active, with punchdowns 2 times daily
Barrel regime: 100% Francois Freres, 50% new, for 16 months
Racking: Without pumping, once late winter 2009, then prior to bottling late winter 2010
Bottling: Without fining or filtration, March 1, 2010

Robert Parker Jr-The Wine Advocate-August 2010
92 Points- The 2008 Pinot Noir Bien Nacido Block N is slightly lighter ruby-colored than the Sea Smoke, with loads of roasted herbs, berry fruit, cherries, and smoke in the aromatics. With medium to full-bodied flavors, this lush wine is undeniably seductive and rich, but it is not as concentrated as the Sea Smoke. Yet on the charm meter, it scores extremely high. This is Pinot Noir at its most endearing, and it should drink nicely for another 5-7 years where well-stored

2008 Pinot Noir, Bien Nacido Vineyard-Block 8
pdf product sheet

Production: 655 cases (750ml)
Suggested Retail: $56
++SOLD OUT++

Appellation: Santa Maria Valley
Clone(s): Dijon 113, Dijon 115, 2A, Mt. Eden, Pommard
Harvest: Individual sub-blocks night harvested 6 times between Sept 2 & Sept 30
Yields: 2 1/2 to 3 tons per acre(3 ppv)
Crush: 100 % whole berry destemmed, then gravitied into small, open top fermenters
Innoculum: Burgundy Rc212 after a 2-4 day cold maceration
Fermentation: 14 day active, with punch down 2x daily
Barrel regime: 60% new Francois Freres tight grain French oak, 16 months elevage
Racking: Without pumping, once winter 2009, and again before bottling late Feb 2010
Bottling: March 1st, 2010 without fining or filtration

Robert Parker Jr-The Wine Advocate-August 2010
93 Points- The 2008 Pinot Noir Vineyard Block 8 has a dark ruby/purple-tinged color and more black cherry, smoke, and earth in the aromatics. It is slightly broader and more savory, in a fuller-bodied, richer style than the Block N, but only marginally so. This is another big, deep wine, and in the portfolio of Foxen Pinots, the second biggest and richest wine of the 2008s. Impressively endowed, it should age nicely for 5-7 years. Bravo!

Wine Spectator-July 2010
91 Points
Serves up a complex mix of ripe, rich, high-toned fruit, with layers of black cherry, plum, wild berry and spice. Full-bodied and deep, yet maintains a sense of elegance and finesse. Ends with chewy tannins. Drink now though 2016.-JL

Wine Enthusiast-November 2010
91 Points- This tiny production (655 cases) Pinot from one of the most famous vineyards in Santa Barbara County is enormously rich in raspberries, cherries and sandalwood. It's not very subtle now but delicious, like a dessert pasty, although it's totally dry. Easy to like, although at this price, you might want a little more complexity. Try stashing it in a cellar for 2-3 years

2007 Pinot Noir, Bien NacidoVineyard Block 8
pdf product sheet

Production: 550 cases (750ml)
Suggested Retail: $54
++SOLD OUT++

Appellation: Santa Maria Valley
Clone(s): 2A(64%), Dijon 113(18%), Mt.Eden(18%)
Harvest: Hand Picked at night, 113 on September 18, Mt. Eden on September 24, and 2a on October 1st.
Yields: 2 1/2 to 3 tons per acre(3 1/2-4 ppv)
Crush: 100 % whole berry destemmed, then gravitied into small, open top fermenters
Innoculum: Assmanhausen and Bourgogne RC 212 after a 4-5 day cold maceration
Fermentation: 14-45 days, with punch down 2x daily
Barrel regime: 60% new Francois Freres tight grain French oak, 16 months elevage
Racking: Without O2, once spring 2008, and again before bottling March 2009
Bottling: March 12, 2009 without fining or filtration

Robert Parker-The Wine Advocate- Issue 184-September 2009
90+ Points- 2007 Pinot Noir, Bien NacidoVineyard Block 8
Slightly more challenging to evaluate, but loaded with potential is the 2007 Pinot Noir, Block 8, Bien Nacido Vineyard. A dark, ruby color is followed by a distinctive bouquet of earth, graphite, black cherries, and black currants. Medium to full bodied, and more tightly wound than the Julia's Vineyard with good acidity as well as an earthy, spicy character, it will benefit from another year of bottle age, and should drink well for 8-10 years.

Wine Enthusiast-October 2009 Issue
93 Points- Cellar Selection-2007 Pinot Noir, Bien Nacido Vineyard, Block 8
Very rich and complex. Shows the immaturity of a young wine, with primary fruit flavors of cherries, black raspberries, red currants, red licorice, teriaki beef and cinnamon, accented with crisp acidity. Very good, but needs time. Best 2010-2013.

2006 Pinot Noir, Bien Nacido Vineyard - Block 8, Santa Maria Valley
pdf product sheet

Production: 480 cases (750ml)
Suggested Retail: $54
SOLD OUT!!!

Appellation: Santa Maria Valley
Clone(s): Dijon 115- 20%, Wadensvil 2a-60%, Pommard- 20%
Harvest: Hand harvested at night, Sept 19th to Oct 3rd
Yields: 2 ½ to 3 tons/acre; around 4 pounds per vine
Crush: 100 % whole berry destemmed, gravitied into open top vessels
Innoculum: Assmanhauson, Bourgogne RC 212, some indigenous
Fermentation: 4-5 day Cold Soak, 10-14 day active fermentations-Punch down 2x daily. Partial lots extended maceration for 30 days
Barrel regime: François Frères, Allier Forest;
60% new, aged for 16 months
Racking: Without oxygen(no pumping)
Bottling: March 3, 2008 without fining or filtration
Production: 480 cases(750ml) 25 cases(1.5liters)

Bourghound.com, October 2008
91 Points- 2006 Pinot Noir- Bien Nacido Vineyard-Block 8
A notably ripe and seductively spicy nose that offers hints of Pinot Noir liqueur merges into rich and equally ripe big-bodied flavors that are utterly delicious and as long as the wine is kept at proper serving temperature, it carries its alcohol effortlessly. Note that there are moderately firm tannis that will permit this to age over the medium-term though it's awfully pretty right now. In sum, if you enjoy big-bodied pinots, this is a good choice because it doesn't lack for a certain elegance.

2004 Pinot Noir, Bien Nacido Vineyard - Block 8, Santa Maria Valley
pdf product sheet

Production: 425 cases (850 six-packs)

Bien Nacido’s Block Eight was planted for us in 1996 with clones 2A, Sanford & Benedict, 113, 115, and Pommard. Farmed exclusively for Foxen, “Block 8” is Bien Nacido Vineyard’s highest and steepest block. This particular bottling is comprised of clones 2A, Sanford & Benedict (originally Mt. Eden) and Pommard.

The 2004 Block Eight harvest began September 7 and was completed by September 15. Individual clonal lots were whole-berry de-stemmed, gravity fed to open-top fermenters. The lots were cold soaked three to five days and then inoculated. The fermentations lasted seven to fourteen days, with two punch-downs per day. The 2A clone macerated post-fermentation an additional 30 days. The lots were then racked and blended, without oxygen, in the spring of 2005. This wine aged an additional year in François Frères barrels (Allier, medium toast, 75% new).

Winemaker's Notes:
“This version of the “Ocho” displays red fruits (strawberries and raspberries) and classic Bien Nacido hard spices (cinnamon stick, clove, and cardamom). In the mouth exotic flavors of strawberry tart, raspberry, and cherry cola are beautifully balanced by a creamy mid-palate and lingering finish.”
– Bill Wathen, winemaker

• 92 Points – Wine Spectator – James Laube
  “Wonderful purity of flavor. Rich raspberry, wild berry, cedar and anise, with hints of tobacco that are dense and concentrated. Finishes with a firm burst of flavor and rich, loamy tannins. Best from 2007 through 2011.”
  

• 93 Points – The Wine Advocate – Robert Parker, Jr.
  “Dramatic is the stunning 2004 Pinot Noir Bien Nacido Vineyard Block Eight. One of the finest Bien Nacido examples I have ever tasted. Offering up notes of licorice, sweet black cherries, herbs, currants, and spice, this full-bodied, powerful yet delicate, intense yet finesse-filled beauty is stunningly rich, layered, and complex. It should drink well for 5-7 years… Bravo to proprietors and winemakers Bill Wathen and Dick Dore.”

2003 Pinot Noir, Bien Nacido Vineyard - Block 8, Santa Maria Valley

Production: 600 cases

Bien Nacido’s Block Eight that was planted for us in 1996 with clones 2A, Mt. Eden, 114, 115, and Pommard. Farmed exclusively for Foxen, “Block 8” is Bien Nacido’s highest and steepest vineyard. This particular bottling is comprised of Clones 2A (harvested September 25) and Mt. Eden and Pommard clones (harvested September 11-14). The average tonnage in 2003 was between 1.5 to 2.5 tons per acre.

Winemaker's Notes:
This wine displays aromas of red fruit (strawberries and raspberries) and classic Bien Nacido hard spices (cinnamon stick, clove, and cardamom). In the mouth exotic flavors of strawberry tart, raspberry, and cherrycola are beautifully balanced by a creamy mid-palate and lingering finish.
– Bill Wathen, Winemaker

• 91 Points – The Wine Advocate – Robert Parker, Jr
  "The opaque ruby/purple colored, looks more like a Syrah that a Pinot, but it offers a classic Pinot Noir bouquet of plums, sweet cherries, anise, earth, and a hint of sassafras. It is medium-full-bodied, with crisp, zesty acidity backing up its concentration and vibrancy. This is a big, uplifting Pinot to drink over the next 5-7 years."

2010 Pinot Noir
Melville Vineyard
Santa Rita Hills
pdf product sheet

Production: 247
Suggested Retail: $60
++SOLD OUT++

2010 Pinot Noir, John Sebastiano Vineyard
Santa Rita Hills
pdf product sheet

Production: 250 cases
Suggested Retail: $46
++SOLD OUT++

2009 Pinot Noir, La Encantada Vineyard
Santa Rita Hills
pdf product sheet

Production: 300 cases
Suggested Retail: $56
++SOLD OUT++

Wine Enthusiast: 92 Points, Cellar Selection
"With 50% new oak aging, the wood stands out now, showing caramelized and butterend toast flavors. under that is a dry, tannic wine filled with raspberries, cherries and spicy pomegranates. Complex and pedigreed, it wants some time in the cellar. Better after 2014"- S.H

Wine Spectator: 90 Points- "An elegant, graceful style, this full bodied wine features refined blueberry, plum and black cherry notes that are supple and detailed. Ends with a complex weave of berry and mineral flavors. Drink now through 2017".-J.L

2007 Pinot Noir, "Select Smoke"
Sea Smoke Vineyard
pdf product sheet

Production: 50 cases (750ml)
Suggested Retail: $125
++SOLD OUT++

Appellation: Santa. Rita Hills
Vineyard: Sea Smoke Vineyard, Block R
Clone(s): 115
Harvest: By hand, early morning September 28, 2007
Yields: Around 1 1/2 tons/acre
Crush: Whole berry destemmed, then gravitied into a small, French Oak upright fermenter
Innoculum: Bourgogne RC-212 after 4day cold maceration
Fermentation: In oak, 14 days with punchdowns 2 times daily
Barrel Regime: François Frère tight grain French oak barrels, 100% new
Racking: Without oxygen (no pumping), Spring 2008 and again before bottling March 2009
Bottling: March 13, 200, without fining or filtration

Wine Spectator-June 2009
96 Points-2007 Pinot Noir Sta. Rita Hills "Select Smoke"Sea Smoke Vineyard
Offers amazing purity of dark berry, plum, blueberry, and blackberry fruit. Full-bodied, complex and concentrated, yet the flavors dance on the palate, joined by a splash of spicy, toasty oak, with a superlong finish. Drink now through 2014.-JL

Robert Parker-The Wine Advocate- Issue 184-September 2009
93 Points-2007 Pinot Noir Sta. Rita Hills "Select Smoke"Sea Smoke Vineyard
The 2007 Pinot Noir Sea Smoke Vineyard "Select Smoke" reveals a similar dark ruby/purple-tinged color along with stunningly concentrated flavors that represent the essence of this varietal(forest floor, spice box, black cherry liquer, flowers and subtle smoke). A colossal beauty of elegance, complexity and power, with a gorgeously concentrated., multidimensional, textured, rich full-bodied style, it should age for a decade or more.

2010 Pinot Noir
Sea Smoke Vineyard
Santa Rita Hills
pdf product sheet

Production: 550
Suggested Retail: $85
++SOLD OUT++

The Wine Advocate-93 Points
One of the unquestioned highlights among these new releases, the 2010 Pinot Noir Sea Smoke Vineyard is beautifully layered from start to finish. Rich dark cherries, smoke, mocha, savory herbs and spices come to life in this multi-dimensional, stunning pinot. There is a level of depth in the Sea Smoke that is flat-out breathtaking. The integration offruit and oak is superb. Anticipated maturity: 2013-2020.

Wine Spectator-92 Points
Offers richness, depth purity and focus, with depth and a range of flavors built around dark berry fruit. The most complete of the new Foxens. Drink now through 2023. 525 cases made- J.L

Wine Enthusiast- 96 Points
This is the most expensive Pinot Noir Foxen has ever made, and guess what? It's also the winery's best. It bears rich flavors, offering tiers of smoky cherries, red currants, licorice candies, vanilla, sandalwood and spices. What's harder to describe is the sheer beauty of the texture and balance. Containing the explosive richness of a wine like this is a challenge, but winemaker Bill Wathen has managed to bring elegance to it's power. The wine is high in alcohol, and it's not advisable to age it beyond 3 or 4 years , but it is incredibly delicious.- S.H.

2009 Pinot Noir, Sea Smoke Vineyard
pdf product sheet

Production: 470 cases
Suggested Retail: $80
++SOLD OUT++

Wine Enthusiast: 90 Points
"Heavy and rich, as Pinots from this vineyard tend to be. Also exceptionally ripe, with massive cherry marmalade and smoky, sweet oak flavors. Feels young and direct and easly to drink, with a friuty sweetness".-S.H

Wine Spectator: 92 Points
"Firm, rich, intense and concentrated, with a tight beam of dark berry, plum, blueberry and raspberry flavors. Full-bodied, with a flinty minerality that gains weight and depth. Drink now through 2017"-J.L 07/06/2011

Appellation: Santa Rita hills
Vineyard: Sea Smoke, planted in 1999 and located in the "Pinot Bowl" of SRH appellation
Clone(s): Dijon 115, 667 and 777
Harvest: By hand, Dijon 115 on Sept 9, and Dijon 667 & 777 on Oct 6
Yields: 1 1/2- 2 tons per acre
Crush: 100 % whole berry destemmed into small, French oak fermenters
Innoculum: Bourgogne rc212 after a 4-5 day cold maceration
Fermentation: 10-20 day active, with manual punchdowns 2 times daily
Barrel regime:16 months in Francois Freres tight grain French oak; 65% new
Racking: Without pumping, once spring 2010, and again before bottling March 2011
Bottling: March 7th, 2011

2008 Pinot Noir, Sea Smoke Vineyard
pdf product sheet

Production: 470 cases (750ml)
Suggested Retail: $80
++SOLD OUT++

Appellation: Santa Rita Hills
Clone(s): Dijon 115, 667 &777
Harvest: By hand 10-2(115) 10-14(667) 10-20(777)
Yields: Under 2 tons per acre
Crush: 100 % whole berry destemmed, into small, open top fermenters
Innoculum: Burgundy Rc212 after a 2-5 day cold maceration
Fermentation: 14 day active, with punch down 2x daily
Barrel regime: 80% new Francois Freres tight grain French oak, 16 months
Racking: Without pumping, once winter 2009, and again before bottling late Feb 2010
Bottling: March 1st, 2010 without fining or filtration

Robert Parker Jr-The Wine Advocate-August 2010
94 Points-The 2008 Pinot Noir Sea Smoke Vineyard has a dense ruby/purple color that is much more saturated than the Julia’s Vineyard, with beautiful raspberry and boysenberry notes as well as some spring flowers in the background. A full-bodied, pedal-to-the-metal style of Pinot Noir, with beautiful fruit, texture, and length, this is a super, almost bigger-than-life Pinot to drink over the next 7-8 years.

Wine Spectator-August 31, 2010 issue
94 Points- Starting with wonderful aromatics of ripe berry, flowers and spice, this full-bodied, muscular and deep wine is rich and layered on the palate, with tiers of blackberry, blueberry, black licorice, mineral, spice, espresso bean and black tea, ending with a long, linger­ing finish that keeps pumping out the flavors. Drink now through 2016.—J.L.

2007 Pinot Noir, Sea Smoke Vineyard
pdf product sheet

Production: 475 cases(750ml)
Suggested Retail: $75
++SOLD OUT++

Appellation: Santa. Rita Hills
Clone(s): Dijon 777(60%), Dijon 667(40%)
Harvest: October 5th to October 16th, 2007, hand harvested.
Yields: Around 1 1/2 tons/acre
Crush: Whole berry destemmed, gravitied into small French oak fermenters
Innoculum: Assmanhausen and Bourgogne RC-212 after 4-5 day cold maceration
Fermentation: 12-15 days with punchdowns 2 times daily
Barrel Regime: François Frère tight grain French oak barrels, 80% new for 16 months
Racking: Without oxygen (no pumping)
Bottling: March 3, 2008, without fining or filtration

Wine Spectator-June 2009
94 Points-2007 Pinot Noir Sta. Rita Hills Sea Smoke Vineyard
Beautifully crafted, with pure, rich, supple and layered dark berry fruit built around blueberry, blackberry and huckleberry flavors that hold their focus, ending with a delicate, detailed finish. Drink now through 2014-J.L

Robert Parker-The Wine Advocate- Issue 184-September 2009
92 Points-2007 Pinot Noir Sta. Rita Hills, Sea Smoke Vineyard
The sensational 2007 Pinot Noir Sea Smoke Vineyard exhibits a creamy, concentrated smoky, black currant, and black cherry-scented perfume with notions of earth and spice in the background. It is a meaty, rich impressively concentrated, full bodied, elegant, complex wine that only hints at its ultimate potential. A beauty, it is another excellent example of the potential that exists in the Santa Rita Hills.

2006 Pinot Noir, Sea Smoke Vineyard
pdf product sheet

Production: 450 cases (750ml)
Suggested Retail: $75
++SOLD OUT++

Appellation: Santa. Rita Hills
Clone(s): Dijon 777(35%), Dijon 667(35%), Dijon 115(30%)
Harvest: October 12th to October 18th, 2006, hand harvested.
Yields: Around 2 tons/acre; around 2 pounds per vine
Crush: Whole berry destemmed, gravitied into fermenters
Innoculum: Assmanhausen and Bourgogne RC-212
Fermentation: Small open top fermenters; 20% in new French oak, 4-5 day
cold maceration, 10-14 day active fermentation. Punch down 2x daily.
Barrel Regime: François Frère barrels, 65% new for 16 months; Allier Forest-Medium toast.
Racking: Without oxygen (no pumping)
Bottling: March 3, 2008, without fining or filtration

90 Points-Wine Spectator- December 15, 2008 issue
Rich with smoky blackberry, currant and wild berry fruit that's intense and fleshy, touching on opulent and ending with a rich burst of fruit. Drink now through 2012.-J.L.

91 Points- Wine Enthusiast Magazine, December 1, 2008 issue
Winemaker Bill Wathen helped found this vineyard, and he understands it as well as anyone. The wine's alcohol is high, giving it a fat, glyceriney mouthfeel as well as a bit of heat. But there's no denying the opulence of the blackberry, cherry and currant flavors, and the finish is thoroughly dry. Drink this powerful wine with game, broiled steak or grilled lamb.-S.H

2005 Pinot Noir, Sea Smoke Vineyard
pdf product sheet

Production: 500 cases(750ml) 25 cases(1.5L)

Winemaker's Notes:
“Of all the Sea Smoke Pinot Noir’s, this vintage most resembles Burgundy. It is less 'over the top' than the 2004 vintage—much more focused and defined (less wild and crazy). Beautiful fruit meets designer barrels (Francois Freres, 75% new). It may be hard to extremely hard to cellar this, as it is so adjectively good right now!”
– Bill Wathen, winemaker

2004 Pinot Noir, Sea Smoke Vineyard
pdf product sheet

Production: 400 cases

The fourth vintage harvested from the Sea Smoke Vineyard—an exciting new south-facing, sloped vineyard in the Santa Rita Hills AVA—yielded a mere ½ tons per acre, or less than one pound per vine.

Appellation: Santa Rita Hills
Clones: Dijon 115; Dijon 667; Dijon 777 (one-third each)
Harvest: Hand harvested early morning of September 8 and 16th.
Yields: 1.25 tons per acre
Crush: Whole berry destemmed with some whole clusters retained.
Fermentation vessels included 100% new François Frères barrels. Five day cold maceration.
Innoculum: Bourgone yeast RC212; Bourgone yeast RA17
Fermentation: Punch down twice daily; 14-20 day maceration
Barrel regime: Gravity free-run from fermentors to barrels. 75% new François Frères barrels (medium-plus toast, Allier Forest)

Winemaker's Notes:
“This wine’s aromas and flavors are dense and dark—and generously packed with ripe black fruit and enhanced with spicy, earthy notes that are characteristic of Santa Rita Hills Pinot Noir. This special hillside vineyard has become one of my favorite sites to run with my dogs. ”
– Bill Wathen, winemaker

• 94 Points – Wine Spectator – James Laube
  “Vibrant blueberry and wild berry flavors are joined by rich toasty oak, making it a near perfect marriage of ripe fruit and wood. Supple, balanced and concentrated, this gains momentum, with a long, refreshing aftertaste. Drink now through 2009.”
  
• 96 Points – The Wine Advocate – Robert Parker, Jr
  “…ruby/purple color as well as its intense, glorious perfume of sweet kirsch, black currants, flowers, and underbrush suggest a wine built for the long haul. Tremendous opulence, richness, and intensity in addition to a dazzling finish with great flavor precision emerge from this riveting Pinot Noir. One of the finest Central Coast Pinots I have ever tasted, it can be consumed over the next decade…Bravo to proprietors and winemakers Bill Wathen and Dick Dore.”

2002 Pinot Noir, Sea Smoke Vineyard
pdf product sheet

Production: 230 cases

This is our very first vintage working with Pinot Noir from Sea Smoke, a meticulously-designed and carefully farmed hillside vineyard in the Santa Rita Hills appellation near Lompoc. This wine is made up of two Dijon Clones (667 and 115). De-stemmed whole berries were inoculated and fermented after a lengthy cold soak. We punch-downed the “cap” a few times daily. De-juiced into 70% new François Frères barrels, this wine spent 16 months aging prior to bottling, unfined and unfiltered. This wine is packed with lots of smooth black and red fruits, a crème brulée mid-palate, and with spicy, earthy overtones.

2007 Grenache, Williamson Dore' Vineyard
pdf product sheet

Production: 175 cases
Suggested Retail: $35
++SOLD OUT++

2010 Syrah
Estate Grown - Dry Farmed
Tinaquaic Vineyard
Santa Maria Valley
pdf product sheet

Production: 350 cases
Suggested Retail: $46
++SOLD OUT++

The Wine Advocate-Robert Parker: 95 Points
"The 2009 Syrah Tinaquaic Vineyard is a big, imposing wine yet it also possesses marvelous balance. It shows stunning inner perfume and generous dark fruit, all supported by big, powerful tannins. I would not be surprised to see this wine age gracefully into its second decade of life. It is simply fabulous. The Tinaquaic Vineyard was aged in French oak barrels, 80% new. Anticipated maturity: 2013-2024".-A.G 08/2011

Wine Enthusiast: 92 Points
"Lots of lush, mouthfilling blackberry, cherry and raspberry fruit in this drily delicious wine. There's even a taste of dark chocolate and savory spices. The tannins are lush and smooth. Sensitive tasters will experience some severity of acidity, but that makes food paring all the more important. Needs rich, fatty meats and cheeses to tame it."-S.H

Appellation: Santa Maria Valley
Varietals: 100% Syrah
Clone(s): Durrell Vineyard selection(Sonoma)
Harvest: By hand early morning on October 6, 2009
Yields: 11/2 tons per acre
Crush: Whole berry destemmed into open top fermenters
Innoculum: Rhone L2056 after a 4 day cold maceration
Fermentation: 12 days, with punch downs 2-3 times daily
Barrel Regime: 100% Saury French oak barrels, 80% new
Racking: Once spring 2010, then again prior to bottling
Bottling: March 8, 2011 without fining or filtration

Winemaker's Notes:
Enticing aromas of violets, white pepper & cassis, followed by a mouthful of allspice, almond skin & cherry tart flavors with generous tannins.-Bill Wathen

Appellation: Santa Maria Valley
Varietals: 100% Syrah
Clone(s): Durrell(Shiraz)
Harvest: By hand early morning on October 10, 2007
Yields: 1 ton per acre
Crush: 100% destemmed into small open top
Innoculum: ADY-Rhone L2226
Fermentation: 14 days, with punch downs 2-3 times daily
Barrel Regime: Saury French oak barrels, 2/3 new, 1/3 second fill
Racking: Once April 2008, then again prior to bottling late June 2009
Bottling: June 22, 2009 without fining or filtration

89 Points-WIne Spectator, December 15, 2009
Notably earthy, intense and concentrated, with a potent mix of dried currant, graphite, pebble, sage and underbrush. Very tightly wound now, firm and vibrant, this needs decanting or cellar time. Best from 2010 through 2016.

Appellation: Santa Maria Valley
Varietals: 100% Syrah
Clone(s): Durrell
Harvest: By hand early morning on October 30, 2006
Yields: 2 ½ Tons per acre(3 ½ Tons per vine)
Crush: Whole berry destemmed, 5 day cold soak
Innoculum: ADY-Rockpile(VQ15)
Fermentation: In open top fermenters for 14 days, with punch downs 2 times daily
Barrel Regime: French oak from Tonnellerie Saury, 50% new. Aged for 15 months
Racking: Early Spring 2007, then early Spring 2008 before bottling
Bottling: March 3, 2008 without fining or filtration

Winemaker's Notes:
"Winemaker’s Notes: Aromas of camphor, smoked herbs, bacon fat and crème de cassis. Broad, rich, flavorful & deep." -Bill Wathen

2010 Syrah
Toasted Rope
Santa Ynez Valley
pdf product sheet

Production: 320 cases
Suggested Retail: $44
++SOLD OUT++

The Wine Advocate- 92 Points
There is plenty to like about Foxen's 2010 Syrah Toasted Rope, the most successful of the 2010 Syrahs. A gorgeous, expressive bouquet leads to dark red cherries, plums, mint, roses and tobacco as this gracious wine opens up in the glass. The addition of 16% Viognier gives the Toasted Rope a georgeous upper register of aromatics that completes the wine nicely. Anticipated maturity: 2012-2020

Wine Spectator- 93 Points
Presents a complex, intriguing beef stew mix, with plum and berry flavors, offering black licorice and hot brick nuances that add to the delight. Smooths out on a long, plush finish. Drink now-2022.-J.L

Wine Enthusiast- 94 Points
Do not pop the cork and drink this right away as it’s currently tight and tannic. But as it warms up and breathes, it releases its considerable charms. With 16% Viognier blended in, it’s fantastically
rich and concentrated in black-pepper-accented raspberry and sweet-smoke flavors. Acidity adds balance to the richness. You can enjoy this wine now, after an hour in the decanter, or cellar it for at least six years. —S.H.

Appellation: Santa Ynez Valley
Varietals: 84% Syrah/ 16% Viognier
Clone(s): Clone 08/Clone R1
Harvest: By hand early morning on October 1, 2008
Yields: Syrah at 2 1/3 tons per acre/ Viognier at 2 tons per acre
Crush: Whole berry destemmed together; gravitied into open top fermenter
Innoculum:Rhone L-2226 after a 4 day cold maceration
Fermentation: 14 day active, with punch downs 3 times daily
Barrel Regime: 16 months in 500 liter Hungarian oak puncheons, 50% new w/medium toast
Racking: Once late winter 2009, then again prior to bottling late February 2010
Bottling: March 2, 2010

91 Points-Wine Spectator
Complex, firm and spicy, with ripe plum, cedar, tobacco, sage and mineral folding together. Full-bodied, with the sum being greater than the parts. Drink now through 2020. 430 cases made-JL

Appellation: Santa Ynez Valley
Varietals: 86% Syrah/ 14% Viognier
Clone(s): Estrella(Syrah) 86%/ R1(Viognier) 14%
Harvest: By hand early morning on October 26, 2007
Yields: Syrah 1 ton per acre/ Viognier 2 1/2 tons per acre
Crush: Whole berry destemmed together into a small, open top fermenter
Innoculum: Rhone L-2226 after a 5 day cold maceration
Fermentation: Co Fermented 14 days with punchdowns 3 times daily
Barrel Regime: French oak barrels, 1 & 2 years old for 14 months
Racking: March 2008 and then prior to bottling March 2009
Bottling: March 12, 2009

91 Points-Wine Spectator, December 15, 2009
Rich and full blown, intense and firmly concentrated, offering complex cola, dried berry, roasted meat, mineral, sage and cedary oak. Closed and in need of aeration, but with lots to offer. Best from 2010 through 2016. 140 cases made.-JL

Appellation: Santa Ynez Valley
Varietals: 85% Syrah/15% Viognier
Clone(s): Syrah: Estrella/ Viognier: R1
Harvest: By hand, early morning October 31, 2006
Yields: 2 tons/acre
Crush: Whole berry destemmed into small, open top fermenters,
Pre-fermentation, cold soak for 4 days
Innoculum: ADY-L2226
Fermentation: 20 days, with punchdowns 2 times daily
Barrel Regime: Francois Freres French Oak, 40% new, aged for 15 months
Racking: Early spring 2007, then early spring 2008 before bottling
Bottling: March 3, 2008 without fining or filtration

**95 Points: Wine Advocate, June 2008, Robert Parker:
"Even more brilliant is the Cote Rotie look-alike, the 2006 Syrah Toasted Rope. A blend of 85% Syrah and a whopping 15% Viognier (an hommage to Guigal's Cote Rotie La Mouline?), it reveals exotic lychee nut and honeysuckle characteristics interwoven with notions of sweet cassis, kirsch, and licorice. Medium to full-bodied with fabulous concentration, a velvety, voluptuous texture, and superb length, this is an amazing effort from the Santa Ynez Valley. Anticipated maturity: now-2015. 95 Points" -Robert Parker, June 2008, Wine Advocate.

2 1/2 Stars: San Francisco Chronicle, December 19, 2008
Lively floral, high-toned, herbal nose with berry underpinnings. Savory herbal notes contine on the palate, whcih shows good structure and mouthfeel. A lighter style that brought roast lamb with rosemaary to the mind of one panelist. With 15% Viognier.

The Wine Advocate: Robert Parker: 94 Points
" The 2009 Syrah Williamson Dore Vineyard(includes 5% Viognier) sweeps across the palate with layers of beautifully delineated dark fruit. White flowers, licorice and blueberries come together in this graceful, restrained wine. The supple, silky finish is quite attractive, yet this comes across as needing at least another year in bottle for all of the elements to fully harmonize. The Williamson-Dore spent 16 months in 500 liter Hungarian oak barrels, 50% new. Anticipated maturity: 2013-2021"-A.G 08/2011

Wine Enthusiast: 93 Points
"Ripe and decadent as usual, maybe even more so in blackberry tart, melted dark chocolate and spicy plum flavors with a touch of funky bacon. You can't help but be impressed by the richness. Saved from being a mere fruit bomb by acidity and lush, smooth tannins. Drink now."-S.H

Wine Spectator: 91 Points
"Dried berry, herb, underbrush and sage give this a dry, cedary edge. Full-bodied, ending somewhat simpler. Grenach, Syrah and Mourvedre. Drink now through 2018. 325 cases made".

Appellation: Santa Ynez Valley
Varietals: 100% Syrah
Clone(s): 65% Entav 174; 30% Enfav 877; 5% Viognier
Harvest: By hand, September 29, 2009
Yields: 1 1/2 tons per acre (2.2 ppv)
Crush: Whole berry destemmed into small, open top fermenters
Innoculum: Rhone L-2226 after 6 days of cold maceration
Fermentation: 15 day active, with punchdowns 3 times daily
Barrel Regime: 16 months in 500 litre Hungarian oak casks, 50% new
Bottling: March 8, 2011 without fining or filtration

Appellation: Santa Ynez Valley
Varietals: 100% Syrah
Clone(s): 66% Clone 174, 34% Clone 877
Harvest: By hand on October 8 & 9, 2007
Yields: Between 1-2 tons per acre
Crush: Whole berry destemmed, open top fermenters
Innoculum: Rhone L2226 and rockpile selection after 4 day cold maceration
Fermentation: 14 days with punch downs 3 times daily
Barrel Regime: Hungarian oak tight grain puncheons(450l), 40% new
Racking: Once Spring 2008, then again prior to bottling March 2009
Bottling: March 13, 2009 without fining or filtration
Production: 250 cases

92 Points-Wine Spectator, December 15, 2009
Ultrarich and concentrated, with pure, ripe, structured blackberry, wild berry, pepper, cedar, tobacco leaf and spice. Full-bodied, gaining depth and richness and holding onto its tight focus. Drink now through 2017. 250 cases made.-JL

Appellation: Santa Ynez Valley
Varietals: 100% Syrah
Clone(s): 70% Clone 174, 30% Clone 877
Harvest: By hand Clone 877 on October 24, Clone 174 on November 1st
Yields: Between 2 and 3 tons per acre: around 3 ½ -4 pounds per vine
Crush: Whole berry destemmed, 5 day cold soak
Innoculum: ADY-L2226, ADY-Rockpile(VQ15)
Fermentation: In Open top fermenters for 10-14 days. Punch downs 3 times daily.
Barrel Regime: Tonnellorie Demptos French Oak Hogsheads(350 litres).
40% new,aged for 15 months.
Racking: Early Spring 2007. then early Spring 2008 prior to bottling.
Bottling: March 4, 2008 without fining or filtration
Production: 550 cases

93 Points-Wine Advocate, June 2008-Robert Parker "The 2006 Syrah Williamson-Dore Vineyard is reminiscent of a northern Rhone Hermitage. Aromas of black olives, crushed rocks, creme de cassis, and graphite are present in this full-bodied, dense, chewy, concentrated Syrah. With excellent acidity, sweet tannin, and a stunning finish, it should provide immense pleasure over the next 7-8 years.

2 1/2 Stars: San Francisco Chronicle, December 19th, 2008
A wonderful meld of fruit and earthy complexity in this rich, intense bottling, which speaks even more eloquently on its well-fruited palate. Pencil lead, dark berry and balanced. Full bodied and opulent enough for barbeque ribs and well behaved enough to use a napkin.

2004 Syrah, Williamson Dore' Vineyard
Santa Ynez Valley
pdf product sheet

Production: 425 cases

Planted in 1999 by Dick and Jenny, the Williamson Doré Vineyard is a family affair. This seven-acre vineyard is located in the eastern portion of the Santa Ynez Valley, near Happy Canyon, where they make their home. The vineyard consists of four acres of Syrah.

Yields for Clone 174 were 2.4 tons per acre; Clone 877 were 1.9 tons per acre. The fruit was whole-berry de-stemmed into small open-top fermenters, and spent 10-15 days undergoing gentle extraction by “punch-downs”. It was dejuiced by gravity into 100% François Frères barrels (40% new) where it then aged 16 months before being bottled, unfined and unfiltered on March 13, 2006.

• 92 Points – The Wine Advocate – Robert Parker, Jr
  "The inky/blue/purple-hued 2004 Syrah Williamson Dore Vineyard boasts classic southern France-like notes of roasted herbs, sweet and sour cherries, blackberries, loamy soil, pepper, and incense. It is full-bodied and superbly concentrated, with great intensity, moderately high tannin, and enough glycerin, flavor, and fruit to back up its impressive structure. It should drink well for a decade or more."
  Vineyard Composition
  60% - Clone 174; 40% - Clone 877

2003 Syrah, Williamson Dore' Vineyard
Santa Ynez Valley
pdf product sheet

Production: 450 cases

Planted in 1999 by Dick and Jenny, the Williamson Doré Vineyard is a family affair. This seven-acre vineyard is located in the eastern portion of the Santa Ynez Valley, near Happy Canyon, where they make their home. The vineyard consists of four acres of Syrah (“Kaitlin’s Block”- Clone 174, and “Drew’s Block” - Clone 877).

Vineyard Compostion:
60% - Clone 174, Kaitlin’s Block
40% - Clone 877, Drew’s Block

• 92 Points – Wine Spectator – James Laube
  “Ultrarich, almost syrupy, with dense, plush, smoky currant, blackberry, wild berry and exotic spices and game meat scents. Tightly focused, with a long, deep, rich finish and ripe, supple tannins, ending with a dash of cola. Drink now through 2009.”
  

2002 Syrah, Williamson Dore' Vineyard
Santa Ynez Valley
pdf product sheet

Production: 430 cases

Planted in 1999 by Dick and Jenny, the Williamson Doré Vineyard is a family affair. This seven-acre vineyard is located in the eastern portion of the Santa Ynez Valley, near Happy Canyon, where they make their home. The vineyard consists of four acres of Syrah (Kaitlin’s Block, Clone 174 and Drew’s Block, Clone 877).

This bottling consists of 35% of Clone 877 (harvested September 30) and 65% of Clone 174 (harvested October 1). The grapes were 100% destemmed. Primary fermentation lasted for ten days in, small, open top fermenters. We manually punched down 2-3 times per day. The wine was then gravity racked to François Frères barrels (20% new). It was bottled, unfined and unfiltered, in the spring of 2004.

Vineyard Compostion:
60% - Clone 174, Kaitlin’s Block
40% - Clone 877, Drew’s Block

• 93 Points – Wine Enthusiast - Steve Heimoff
  “A wow! wine. Starts with a stupendous aroma that perfectly integrates toasty, caramelly oak with rich Indian pudding, gingerbread, sweet plum, cherry and spicy clove. The tannins are rich and ripe.”
  
• 89 Points – The Wine Advocate – Robert Parker, Jr
  “…reveals more oak than its siblings alsong with a complex, creamy black fruit nose with herbs; vanilla, chocolate and pepper in the background. Medium to full-bodied, nicely textured, and rich, it is an impressively made Syrah to consume over the next 5-7 years.”
  

2008 Syrah, Hampton Family Vineyard
pdf product sheet

Production: 75 cases (750ml)
Suggested Retail: $36.00
++SOLD OUT++

Appellation: Santa Ynez Valley
Vineyard: Hampton Family, owned by Dale Hampton, the Godfather of S.B County Viticulture
Clone(s): California Selection 6
Harvest: By hand, September 8, 2008
Yields: Moderate at 4 tons per acre
Crush: 100 % whole berry destemmed, into small, open top fermenters
Innoculum: Rhone L2226 after a short (2day) cold maceration
Fermentation: 12 day active, with punchdowns 3times daily
Barrel regime: Francois Freres French oak, 1/3 new, for 16 months
Racking: Once Winter 2009, then again prior to bottling late February 2010
Bottling: Without fining or filtration, March , 2010

Winemaker's Notes:
Aromas of rare beef steak, red peppercorn and Chinese five spice. Lots of minerality, red pluots and spice on the finish.- Bill Wathen

The Wine Advocate-Robert Parker: 94 Points
"The estate's 2009 Cuvée Jeanne Marie is a blend of 54% Grenache, 23% Syrah and 23% Mourvedre that spent 16 months in French oak barrels ranging from 2-4 years of age. It is a deceptiveily medium bodied wine laced with crushed flowers, licorice, leather, wild herbs and cherries. The Jeanne Marie is exciting, yet understated, with dazzling purity and a long, seamless finish. Anticipated maturity: 2013-2022".- A.G 08/2011

Appellation: Santa Ynez Valley
Varietals: 54% Grenache/ 23% Syrah/ 23% Mourvedre
Clone(s): Tablas(Grenache), Entar 174 & 877(Syrah), Tablas(Mourvedre)
Harvest: By hand early morning on Sept 26, Sept 29 & October 5
Yields: 1 1/2 to 2 tons per acre
Crush: Whole berry destemmed as individual lots into open top fermenters
Innoculum: After 3-5 day cold maceration
Fermentation: 14-20 day active, with manual punchdowns 2-3 tims daily
Barrel Regime: 16 months in 2, 3 and 4 year old French oak barrels
Racking:Grenache and Mourvedre racked to blend late winter 2010; Syrah winter 2011
Bottling: March 8, 2011 without fining or filtration

Appellation: Santa Ynez Valley
Varietals: Grenache 60%, Syrah 25%, Mourvedre 15%
Clone(s): Grenache-Tablas B, Mourvedre-Tablas B, Syrah-174 & 877
Harvest: Hand Harvested on October 24 & Nov 1 (Syrah), October 31 (Grenache and Mourvedre)
Yields: Typical of Williamson-Doré Vineyard, 2 to 3½ tons per acre
Crush: Whole Berry destemmed; 3-4 day pre fermentation cold maceration
Innoculum: Rhone-L2226, Rhone-GRN
Fermentation: As separate lots in small, open top tanks. Punch down 2 times daily;
10-14 day macerations
Barrel Regime: 100% French oak barrels, 10% new. 16 months aging
Racking: 2 times prior to bottling
Bottling: March 4, 2007 without fining or filtration

92 Points- Wine Advocate, June 2008- -Robert Parker "The stunning, sexy 2006 Cuvee Jeanne Marie (a blend of 60% Grenache, 25% Syrah, and 15% Mourvedre) offers up gorgeous aromas of roasted Provencal herbs, ground pepper, sweet, smoky game and meat, and copious quantities of black cherries and black currants. The expressive aromatics are followed by a pure, lush, succulent, hedonistic, medium to full-bodied red with considerable complexity, purity, and depth. Drink this beauty over the next 4-5 years.

92 Points- Wine Enthusiast Magazine, December1, 2008 issue
Tasted in May, this Grenache-based Rhone blend was still overwhelmingly vibrant and fresh in grapey, primary fruit raspberry, cherry and blackberry flavors. It's appealing, but really needs some time to settle down and mellow, so the fruit and oak can mesh together. By the summer of 2009, it should be a wonderful wine, retaining its balanced lushness through at least 2012.-S.H

2004 Cuvee Jeanne Marie, Santa Ynez Valley
pdf product sheet

Production: 390 cases

Planted in 1999 by Dick and Jenny, the Williamson-Doré Vineyard is located in the eastern portion of the Santa Ynez Valley. This could actually be labeled as Grenache since it makes up 80% of the blend, but then my mom’s name wouldn’t be on the label. There are plenty of bright red-fruit (pomegranate and watermelon) notes that make it easily accessible now. Yet there is some deeper, dark “stuff” hanging around out back that will bode well for some aging.

• 90 Points – The Wine Advocate, Robert Parker, Jr . “The most forward and lush offering here is the 2004 Cuvee Jeanne Marie, a blend of 80% Grenache and 20% Mourvedre. Sweet dark cherries interwoven with notes of white chocolate, earth, and pepper emerge from this full-bodied wine. Exhibiting outstanding purity of fruit as well as sweet tannin and a broad, savory, nicely textured and nuanced mid-palate and finish, this long, authoritative red can be drunk now and over the next 5-6 years.”

2003 Cuvee Jeanne Marie, Santa Ynez Valley
pdf product sheet

Production: 525 cases

Named in honor of Bill’s mother, the 2003 Cuvée Jeanne Marie is Foxen’s Rhône-style blend. This wine is comprised of Syrah, Grenache, Mourvedre and a small amount of Viognier. The Viognier was co-fermented with the Syrah. The wine lots were blended in the spring of 2003 and the wine then aged an additional year in François Frères barrels, of which 25% were new. It was bottled unfined and unfiltered.

Winemaker's Notes:
Notes of white pepper, plum and Bing cherries are nicely balanced by a plush, yet richly-textured, mid-palate. This would be an outstanding accompaniment with barbequed pork, lamb or steak. Also, this would be outstanding with a lamb stew!
– Bill Wathen, winemaker

• 89 Points – Wine Spectator– Jim Laube
  "Floral, white pepper and bay leaf flavors join ripe berry, plum and cola notes in this tightly wound Syrah. It opens up on the finish and, despite its tannic strength, keeps offering mineral, spice and berry flavors. Syrah, Grenache, Mourvèdre and Viognier. Drink now through 2009."
  

2002 Cuvee Jeanne Marie, Santa Ynez Valley
pdf product sheet

Production: 540 cases

Named in honor of Bill's mother, the 2002 Cuvée Jeanne Marie is Foxen's Rhône-style blend. This wine is comprised of Syrah (Carhartt, Morehouse and Vogelzang vineyards), Mourvedre (Vogelzang Vineyard), and a small amount of Viognier (Vogelzang Vineyard.)

Winemaker's Notes:
Notes of white pepper, plum and Bing cherries are nicely balanced by a plush, yet richly-textured, mid-palate. This would be an outstanding accompaniment with barbequed pork, lamb or steak. Also, this would be outstanding with a lamb stew!
– Bill Wathen, Winemaker

• 91 Points – The Wine Advocate – Robert Parker, Jr
  “The intriguing 2002 Cuvée Jeanne Marie, a blend of 71% Syrah, 27% Mourvedre, and 2% Viognier, reveals a perfumed, exotic style with broad, dense, yet supple-textured flavors of black cherries, herbs, lychee nuts, mushrooms, and earth. It offers a beautiful texture, nice flavor definition, and a long, spicy finish with no new oak. Drink over the next 3-4 years.”
  

2001 Syrah, Morehouse Vineyard
Santa Ynez Valley
pdf product sheet

Production: 350 cases

The two-acre Morehouse Vineyard sits on a south facing slope near Solvang that experiences a wide fluctuation of temperatures throughout the year. It is a relatively mature vineyard, and its fruit consistently expresses notes of plum, blackberry, tar, and a unique mineral-like quality. Farmed by FOXEN since 1984, 2001 marks our last vintage from this little hillside vineyard. The fruit was fermented in small open-topped vessels, then de-juiced and pressed into François Frères barrels (100% new) where the wine aged for 20 months prior to bottling (unfined and unfiltered).

Winemaker's Notes:
2001 was an outstanding vintage, and the best Syrah I've made from this little vineyard. There is an excellent balance between the acid and tannin structure that enhances and complements the white pepper, ripe plum and black fruit flavors of the Morehouse Vineyard Syrah. Its distinctive minerality gives this wine an almost muscular feel and texture. This is not a Syrah for the meek.

2000 Syrah, Santa Barbara County
pdf product sheet

Production: 1000 cases

This wine is a blend of 86% Syrah from the Morehouse, Carhartt, Vogelzang, Tinaquaic, and Colson Vineyards combined with 14% Mourvedre from Rothberg and Vogelzang Vineyards. Both, Rothberg and Morehouse Vineyards are farmed by Foxen. The Tinaquaic Vineyard is Foxens’ estate vineyard, which is dry farmed.

Winemaker's Notes:
This wine shows red and black fruit, roasted coffee, cocoa, white pepper, and smoky bacon fat. This wine displays earthy gamey characteristics on the palate.

2011 Rosé of Mourvedre
Santa Ynez Valley
pdf product sheet

Production: 227 Cases
Suggested Retail: $25
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Appellation: Santa Ynez Valley
Varietals: 100% Mourvedrè
Vineyard: Vogelzang and WIlliamson Doré
Harvest: By hand early morning on October 24, 2008
Yields: 2.25 tons per acre
Crush: Whole cluster crushed, then macerated 24 hours before light pressing
Innoculum: Bandol m83
Fermentation: In neutral french oak barrels for roundness
Barrel Regime: 4 months sur lies
Bottling: March 12, 2008 after filtration

Winemaker's Notes:
Aromas of Rose Petals, Santa Rosa Plum skin and Watermelon Rind. Followed by Raspberry, Watermelon and Pistachio Honey flavors. Pour yourself a slice of Watermelon.- Bill Wathen

2009 Cabernet Sauvignon,
Grassini Family Vineyard
Happy Canyon of Santa Barbara
pdf product sheet

Production: 255 Cases (750ml)
Suggested Retail: $42
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2008 Cabernet Sauvignon,
Grassini Family Vineyard
pdf product sheet

Production: 225 Cases (750ml)
Suggested Retail: $40
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2007 Cabernet Sauvignon,
Grassini Family Vineyard
Happy Canyon of Santa Barbara
pdf product sheet

Production: 190 Cases (750ml)
Suggested Retail: $36
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2006 Cabernet Sauvignon, Grassini Family Vineyard, Happy Canyon of Santa Barbara
pdf product sheet

Production: 200cases
Suggested Retail: $36
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2009 Cabernet Sauvignon
Vogelzang Vineyard
Happy Canyon of Santa Barbara
pdf product sheet

Production: 345 Cases (750ml)
Suggested Retail: $50
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The Wine Advocate- 93 Points
On the other hand, the 2009 Cabernet Sauvignon Vogelzang Vineyard is gorgeous. Dark cherries, plums, menthol, graphite, grilled herbs and spices explode from the glass as this boisterous, deeply expressive Cabernet Sauvignon shows off its personality and sheer class. The 2009 boasts fabulous richness and depth from start to finish. i imagine this exciting, viscerally thrilling Cabernet Sauvignon will drink beautifully for a number of years. Anticipated maturity: 2012-2019- A.G.

2008 Cabernet Sauvignon,
Vogelzang Vineyard
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Production: 75 cases
Suggested Retail: $50
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2007 Cabernet Sauvignon,
Vogelzang Vineyard
Happy Canyon of Santa Barbara
pdf product sheet

Production: 120 Cases (750ml)
Suggested Retail: $50
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Appellation: Happy Canyon
Varietals/Clones:100% Pauillac-clone 337
Harvest: By hand early morning October 26th
Yields: 1 ton per acre
Crush: 100% Whole berry destemmed into small, open top fermenters
Innoculum: ADY-Bordeaux after a 5 day cold maceration
Fermentation: 27 day active, with pumpovers 2 times daily
Barrel Regime: 100% French Taransaud barrels, 100% new
Bottling: August 3, 2009 without fining or filtration

2006 Cabernet Sauvignon,
Vogelzang Vineyard
Happy Canyon of Santa Barbara
pdf product sheet

Production: 160 Cases (750ml)
Suggested Retail: $50
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Appellation: Happy Canyon of Santa Barbara
Varietals/Clones: 88% Cabernet Sauvignon, 12% Merlot
Harvest: Cabernet Sauvignon on November 8, 2006/Merlot on October 26th.
Yields: 1 1/2 tons per acre
Crush: 100% Whole berry destemmed into small, open top fermenters and cold soaked for 4 days
Innoculum: Bordeaux
Fermentation: 22 days, with pumpovers 2 times daily
Barrel Regime: 100% French Taransaud barrels, 100% new
Bottling: September 5, 2007 without fining or filtration

Winemaker's Notes:
"Notes of plum blossom, cigar box, chocolate and pencil lead on the nose leads into a narrow beam of firm brambleberry fruit tannins, hardspice and vanilla on the finish. This wine will open up nicely with decanting and will age beautifully over the next 7-8 years.-Bill Wathen, winemaker

2005 Cabernet Sauvignon, Vogelzang Vineyard
Happy Canyon of Santa Barbara
pdf product sheet

Production: 270 Cases (750ml)
Suggested Retail: $50
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Appellation: Happy Canyon
Varietals/Clones: 100% Cabernet Sauvignon, 100% Clone 337 (Pauillac)
Harvest: Hand harvested early morning on October 16, 2005
Yields: Less then 2 tons per acre, (around 4 pounds per plant)
Crush: 100% Whole berry destemmed into small, open top fermenters
Innoculum: ADY-Bordeaux
Fermentation: 4 Day cold maceration; 21 day active fermentation with pumpovers
2 times daily, 20 day post fermentation maceration.
Barrel Regime: 22 Months in 100% French Taransaud barrels, 100% new
Racking: Racking with O2 March 2006 and August 2007 prior to bottling.
Bottling: August 6, 2007 without fining or filtration

Winemaker's Notes:
"Blackberry, cherry and cigar box aromas. With generous flavors
of berry, barrel spice, espresso and mocha." -Bill Wathen, winemaker

2009 Range 30 West
Happy Canyon or Santa Barbara
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Production: 240 Cases (750ml)
Suggested Retail: $36
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2008 Range 30 West,
Santa Ynez Valley
Happy Canyon of Santa Barbara
pdf product sheet

Production: 190 Cases (750ml)
Suggested Retail: $35
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Appellation:Happy Canyon
Vineyard: Vogelzang
Harvest: Merlot October 9th, Cabernet Sauvignon on November 6th
Yields:Merlot 2.5tons per acre(5 1/2 ppv),
Cabernet Sauvignon 0.75 tons per acre
Crush: Whole berry destemmed, and sorted, into small open top fermenter-4 to 5 day cold maceration
Innoculum: ady-Bordeaux
Fermentation:15 days with pumpovers 2 times daily
Barrel Regime: Taranasaud French oak 22 liter barrels, 80% new, for 22 months
Bottling: August 9, 2010

Winemaker's Notes:
The 2008 is a blend of 62% Merlot and 38% Cabernet Sauvignon. Aromas of cherries, cedar and graphite, with flavors of raspberries and cherry with firm tannins rounding out the finish.

2007 Range 30 West
Santa Ynez Valley
Happy Canyon of Santa Barbara
pdf product sheet

Production: 290 Cases (750ml)
Suggested Retail: $35
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2006 Range 30 West
Santa Ynez Valley
Happy Canyon of Santa Barbara
pdf product sheet

Production: 480 Cases (750ml)
Suggested Retail: $35
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2005 Range 30 West
Santa Ynez Valley (Happy Canyon)
pdf product sheet

Production: 550 Cases (750ml)
Suggested Retail: $35
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2002 Foothills Reserve, Santa Ynez Valley
pdf product sheet

Production: 490 cases

The 2002 Foothills Reserve is our fourth vintage and the finest effort to date of this Bordeaux-style blend. The Cabernet Franc and Merlot were sourced from the exciting new Happy Canyon region (located in the eastern portion of the Santa Ynez foothills, at the base of the San Raphael Wilderness) and the Cabernet Sauvignon was sourced from Ballard Canyon in the heart of the Santa Ynez Valley.

The 2002 version of our Foothills Reserve adds Cabernet Sauvignon (for the first time) to our blend. Individual lots of Cabernet Franc, Cabernet Sauvignon and Merlot were aged 22 months in French Taransaud oak barrels (of which 75% were new). The lots were then blended prior to bottling, unfined and unfiltered.

Winemaker's Notes:
“This wine shows exotic aromas of spice, dark fruit, cigar box and graphite, followed by flavors of currant, plum and Bing cherries with a silky texture and striking balance. Drink now or cellar 6-8 years.”
– Bill Wathen, winemaker

Vineyard Composition:
Cabernet Franc (44%): Vogelzang Vineyard (Happy Canyon) Clone 341
Merlot (41%): Westerly Vineyard (Happy Canyon) Clone 3,Vogelzang Vineyard (Happy Canyon) Clone 181
Cabernet Sauvignon (15%): Stolpman Vineyard ( Ballard Canyon)

2001 Foothills Reserve, Santa Ynez Valley
pdf product sheet

Production: 1400 cases

The 2001 Foothills Reserve is our third vintage, and finest effort to date, of this Bordeaux-style blend. The fruit is sourced from the exciting new Happy Canyon region (located in the eastern portion of the Santa Ynez foothills, at the base of the San Raphael Wilderness), and from the mesas of the Alamo Pintado corridor, in the heart of the Santa Ynez Valley.

Vineyard Composition:
Merlot (72%):
– Carhartt Vineyard ( Alamo Pintado) Clone 8
– Westerly Vineyard (Happy Canyon) Clone 3 Palms
– Vogelzang Vineyard (Happy Canyon) Clone 181
Cabernet Franc (28%):
– Westerly Vineyard (Happy Canyon) Clone 341
– Vogelzang Vineyard (Happy Canyon) Clone 341

• 89 Points – The Wine Advocate – Robert Parker, Jr
  “European-style red offering a dense, ruby/purple color as well as a big, sweet nose of white chocolate, blackcherries, currants, cedar and high class French oak. A rich, multidimensional, well-textured, medium to full bodied, long red with supple tannin, it should drink well for 7-8 years. A superlative effort.”
  

2000 Foothills Reserve, Santa Ynez Valley
pdf product sheet

Production: 1300 six-packs

We are proud to introduce the 2000 Foothills Reserve—Foxen’s answer to Cheval Blanc. Due to the overwhelming reception for the inaugural (and extremely limited) 1999 Foothills Reserve, we decided to make this special wine an integral part of the Foxen family. The fruit is sourced from the exciting new Happy Canyon viticultural area (located in the eastern portion of the Santa Ynez foothills, at the base of the Los Padres National Forest), and from a hillside vineyard (overlooking the Alamo Pintado corridor in the heart of the Santa Ynez Valley).

In 2000, the Happy Canyon fruit ripened the 3rd week of September, while the Merlot from Carhartt Vineyard ripened a full month later in late October. De-stemmed whole berries were fermented in small open top tanks for 2-3 weeks. Once pressed into oak barrels (60% new Taransaud) the wine aged for 22 months before it was delicately bottled without fining or filtration.

Vineyard Composition:
70% Merlot, 30% Cabernet Franc

• 91 Points– Wine & Spirits
  "Cool and firm in its structure, this blend of merlot (70 percent) and cabernet franc is richly fruited yet tense and fragrant, suited to lobster in the same seaside logic as an austere Bordeaux. An oceanic red."

2010 Little Bird
Happy Canyon of Santa Barbara
pdf product sheet

Production: 250 Cases (750ml)
Suggested Retail: $42
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2010 Merlot
Vogelzang Vineyard
Happy Canyon of Santa Barbara
pdf product sheet

Production: 100 Cases (750ml)
Suggested Retail: $42
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2006 Merlot,
Vogelzang Vineyard
pdf product sheet

Production: 340 Cases
Suggested Retail: $32
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Appellation:Santa Ynez Valley(Happy Canyon)
Vineyard: Vogelzang Vineyard
Varietals/Clones: 100% Merlot, clone 181
Harvest: By hand, on October 26, 2006
Yields: 4 tons per acre
Crush: Whole berry destemmed into open top fermenters, cold soaked for 5 days
Innoculum: Bordeaux and Languedoc MT
Fermentation:14 days with pumpovers 2 times daily
Barrel Regime: 100% French Taransaud, 60% new
Bottling: September 4, 2008

2007 Cabernet Sauvignon,
Santa Ynez Valley
pdf product sheet

Production: 148 Cases (750ml)
Suggested Retail: $34
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2006 Cabernet Sauvignon,
Santa Ynez Valley
pdf product sheet

Production: 380 Cases
Suggested Retail: $34
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Appellation:Happy Canyon(proposed appellation)
Vineyard: Vogelzang Vineyard -Cabernet Sauvignon Blocks U & V and Merlot, Clone 181
Varietals/Clones:75% Cabernet Sauvignon, clones 08 and 341 and 25% Merlot, clone 181
Harvest: By hand, Merlot on October 26, 2006 and Cab Sauv on November 8, 2006
Yields:Cabernet Sauvignon 2.8 tons per acre/ Merlot 4.3 tons per acre
Crush: Whole berry destemmed into open top fermenters
Innoculum: ady-bdx and ady-mt
Fermentation:14-18 days with pumpovers 2 times daily
Barrel Regime: 100% Taransaud French Oak; 80% new; aged for 22 months
Bottling: September 4, 2008

Winemaker's Notes:
"Aromoas of Cola, Cherry, spice, cigar box and cedar. Not an extreme heavyweight so you can enjoy it with a wide variety of foods.”
– Bill Wathen, winemaker

2005 Cabernet Sauvignon,
Santa Ynez Valley
pdf product sheet

Production: 190 Cases
Suggested Retail: $34
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Appellation: Happy Canyon (proposed appellation)
Vineyard: Vogelzang Vineyard (non hillside section)
Varietals/Clones: 45% Cabernet Sauvignon, Clone 8/ 43% Cabernet
Sauvignon, Clone 141/ Merlot , Clone 181
Harvest: By hand, Cab Sauv on November 4/ Merlot on October 14
Yields: Around 3 Tons/acre (~6 pounds per vine)
Crush: Destemmed whole berries into small, open top fermenters
Innoculum: ADY- Bordeaux
Fermentation: Pumpovers 2 times daily for 3 weeks. Gravity drained into barrels
Barrel Regime: Taransaud French Oak; 75% new; aged for 22 months
Racking: 3 times during Elevage
Bottling: August 8, 2007

Winemaker's Notes:
"Cherry, spice, cigar box, cedar. Not a heavy weight, so very food friendly.”
– Bill Wathen, winemaker

2009 Cabernet Franc,
Rock Hollow Vineyard
Santa Ynez Valley
pdf product sheet

Production: 300 Cases (750ml)
Suggested Retail: $42
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2008 Cabernet Franc,
Rock Hollow Vineyard
pdf product sheet

Production: 350 Cases (750ml)
Suggested Retail: $40
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2010 Cabernet Franc
Dry Farmed - Tinaquaic Vineyard
Santa Maria Valley
pdf product sheet

Production: 128 Cases (750ml)
Suggested Retail: $48
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2009 Cabernet Franc,Tinaquaic Vineyard
pdf product sheet

Production: 150 Cases (750ml)
Suggested Retail: $44
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2008 Cabernet Franc,
Tinaquaic Vineyard
pdf product sheet

Production: 75 Cases (750ml)
Suggested Retail: $40
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2007 Cabernet Franc,
TInaquaic Vineyard
pdf product sheet

Production: 100 Cases (750ml)
Suggested Retail: $40
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2006 Cabernet Franc, Tinaquaic Vineyard
(Dry Farmed), Santa Maria Valley
pdf product sheet

Production: 258 cases
Suggested Retail: $40
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Appellation: Santa Maria Valley
Clone(s): An old selection from the Christian Brothers
Harvest: Hand Harvested on September 27 th, 2004
Yields: 1.65 Tons Per Acre (2.4ppv)
Crush: Whole berry destemmed into open top fermenters
Innoculum: ADY-CSM
Fermentation: Pumpovers 2 times daily for 2 weeks
Barrel Regime: Gravity free run from fermenter to barrels; 60% new Saury French oak barrels for 22 months
Racking: 2 Times prior to bottling
Bottling: August 8, 2006 without fining or filtration

Winemaker's Notes:
“Aromas of dense, dark cherries, blackberries, black currants and green and black peppercorns greet the nose, while lush flavors and scents of black fruit, leather and tobacco fill the mouth of this outstanding vintage of Foxen’s estate Tinaquaic Vineyard Cabernet Franc.”
– Bill Wathen, winemaker

2009 Sangiovese, Guillermo Grosso,
Santa Maria Valley
pdf product sheet

Production: 280 cases
Suggested Retail: $32.00
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Winemaker's Notes:
Bright garnet and ruby hues, with aromatics of Asian Five-Spice, mulberry and plum. Flavors of Bing cherry and sassafras with a clean, smooth finish. This wine will make simple Italian fare shine-Bill Wathen

Appellation: Santa Ynez Valley
Harvest: By hand on October 16, 2006
Yields: 3 1/3 tons per acre; 5-6lbs per vine
Crush: Whole berry destemmed into small, open top fermenters
Innoculum: ADY-BM45(Brunello de Montalcino)
Fermentation: 14 days, with pumpovers 2 times daily
Barrel Regime: 22 months in 2 year old Bordeaux Barrels
Bottling: September 5, 2006

Winemaker's Notes:
Aromas of rose petal and light cherry cream, with a mouthful of black currant gummi bears, and most important with Sangiovese- a dry finish. This is an easy drinking work horse for the Tuscan table-dishes of pasta, pizza or plenta.. - Bill Wathen

Appellation: Santa Ynez Valley
Varietals: 100% Sangiovese,
Harvest: Hand Harvested morning of October 11, 2005
Yields: Around 3 tons per acre
Crush: Whole berry destemmed into small, open top fermenters
Innoculum: Brunello di Montalcino 45
Fermentation: 22 days, with pumpovers 2 times daily
Barrel Regime: 22 months in Taransaud French oak, 25% new
Bottling: August 7, 2007 without fining or filtration

Winemaker's Notes:
"This is a special offering from Jenny and Dick’s little vineyard in eastern Santa Ynez Valley. I was in Italy this past summer and took the opportunity to immerse myself in the Tuscan culture—meaning, I drank a lot of Chianti. Well, this wine has an old world charm that puts it right up there with Chianti Classicos . It displays incredible structure, firm and assertive, with a dry, robust finish—making it a perfect food wine. I aged it for 22 months (with 25% new French oak) because the fruit could handle it. With my newly inspired Italian-style home cooking, this wine is my new kitchen fave." - Bill Wathen

2004 Sangiovese Dominique, Williamson-Dore’ Vineyard, Santa Ynez Valley

Production: 100 cases

Appellation: Santa Ynez Valley
Varietals: 81% Sangiovese/ 19% Merlot
Harvest: By hand, Williamson Dore' on Sept 6/Faith on October 6/Vogelzang on Oct 12
Yields: Sangiovese 2-3 tons per acre/Merlot 3 tons per acre
Crush: Whole berry destemmed into small, open top fermenters
Innoculum: Sangiovese ADY-Brunello and Merlot ADY-BDX and ADY-MT
Fermentation: 15-25 day active, with pumpovers 2 times daily
Barrel Regime: 2 year old French oak barrels, aged for 22 months
Bottling: August 3, 2009 after blending--without fining or filtration

2006 Sangiovese Volpino,
Santa Ynez Valley
pdf product sheet

Production: 850 cases
Suggested Retail: $30.00
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Appellation: Santa Ynez Valley
Varietals: 72% Sangiovese from Faith Vineyard, clone R24
25% Merlot from Vogelzang Vineyard, clone 181
Harvest: Hand Harvested Sangiovese on Oct 16 and Merlot on October 26, 2006
Yields: Above average yields in 2006 of very healthy fruit
Crush: Whole berry destemmed into small, open top fermenters
Innoculum: Sangiovese ADY-BM45 and Merlot ADY-BDX and ADY-MT
Fermentation: 10-15 days, with pumpovers 2 times daily
Barrel Regime: Taransaud and Saury French oak barrels, 2 & 3 years old
Bottling: September 4, 2007 without fining or filtration

Winemaker's Notes:
Aromas of rose petal, bing cherries, strawberry and dried herbs. Soft leather, red fruit and fine tannins on the palate. A multi-tasker of a food wine. - Bill Wathen

2004 Sangiovese Volpino, Santa Ynez Valley

Production: 200 cases

Appellation: Santa Ynez Valley
Varietals: 75% -- Sangiovese, Faith Vineyard, Clone Rodino (Toscana);
25% -- Merlot, Plam Vineyard, Clone 181 (Pomerol)
Harvest: By hand; Sangiovese - September 20, Merlot - September 27
Yields: Sangiovese - 1.15 TPA, Merlot - 2.4 TPA
Crush: Whole berry de-stemmed
Innoculum: Yeast - Brunello de Montalcino 45
Fermentation: Pump-overs 2x daily; gravity-free run to barrel after 14 days.
Barrel Regime: 22 months in one and two-year old Taransaud (Cognac region) barrels
Bottling: August 8, 2006 - without fining or filtration

Winemaker's Notes:
"This wine drinks deliciously with anything from burgers to pasta to pizza. It displays aromas of rose petals, earth and raspberry liqueur-with sweet cherry flavors and texture of well worn leather." - Bill Wathen

2008 Zinfandel, Lockshaw Vineyard
pdf product sheet

Production: 206 cases
Suggested Retail: $28.00
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2007 Zinfandel, Lockshaw Vineyard
pdf product sheet

Production: 175 Cases
Suggested Retail: $28
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Appellation: Paso Robles(Westside)
Harvest: By hand on September 6, 2007
Yields: 3 1/2 tons per acre
Crush: Whole berry destemmed and lightly crushed
Innoculum: Rhone D-80 after a 4 day cold soak maceration
Fermentation: 7 days without punchdowns 2 times daily
Barrel Regime: 20% new American and 80% used French for 14 months in barrel
Bottling: September 4, 2007 without fining or filtration

Winemaker's Notes:
This wine is a literal yule log of aromas-incense cedar, pomegranate, dried cranberry, clove and bay leaf. In the mouth, flavors of wild berry and meaty Santa Rosa Plum dominate, and the wine finishes smooth, silky and very cinnamony. The texture has a little fat to it, but not too heavy.. - Bill Wathen

2006 Zinfandel
Lockshaw Vineyard,
Paso Robles
pdf product sheet

Production: 200 Cases
Suggested Retail: $28
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2006 Mission Accomplished
Rancho Tepusquet Vineyard, Santa Maria Valley
pdf product sheet

Production: 100 Cases (375ml)
Suggested Retail: $30
++SOLD OUT++

The Mission Grape dates back to the 16th Century in California, when the Spanish
padres brought cuttings along to plant around their missions. It is a pink/red thin
skinned grape with large, loose clusters. The grapes for this “Port- styled” wine come
from vines planted at the original Rancho Tepusquet in Northern Santa Barbara
County during the 1950’s. The fermentation was arrested with 170 proof grape
brandy, leaving a residual sugar at 8.5% and 18% alcohol. This is a petite, delicate
dessert wine to pair with summer red fruits and/or milk chocolate.

Winemaker's Notes:
A delicious, delicate dessert wine, light bodied(not clingy) and full of raspberry
liqueur(framboise) and milk chocolate. This may even be a good summertime aperitif, poured over crushed ice. Also a great cigar wine.
- Bill Wathen

2007 Mission
Rancho Tepusquet Vineyard, Santa Maria Valley
pdf product sheet

Production: 100 Cases (375ml)
Suggested Retail: $30
++SOLD OUT++