CLASSIC CLUB
Red 1- 2019 Zaca mesa Z Cuvee – Santa Ynez Valley Estate Vineyard, Santa Barbara County
(57% Mourvèdre, 29% Grenache, 11% Syrah, 3% Cinsault) This Mourvèdre-dominant blend balances rustic charm with refined elegance. The nose is immediately inviting, with vivid aromas of red currant, white pepper, cinnamon shavings, and a hint of anise. These spice and fruit notes lay the foundation for a wine that is both expressive and approachable.
Pair it with - This wine is a natural partner for dishes seasoned with Mediterranean herbs like rosemary, thyme, oregano, and sage. Its medium body and smooth tannins make it an excellent complement to smoked Gouda, spiced or dry-rubbed pork ribs, or a comforting lentil stew with smoked paprika.
Drink or Hold: With its current age it should sing right out the bottle and will continue to evolve through 2030. Serve at 60–65°F. Decanting will only reward your palate!
Red 2 - 2020 Koehler Rebel Red Wine – Santa Ynez Valley Santa Barbara County, California
This 60% Syrah and 40% Cabernet Sauvignon blend is relatively light, starting with pleasant aromas of strawberry, caramel, asphalt and anise on the nose. Tannins introduce the palate, framing the easygoing and refreshing strawberry, pomegranate and cinnamon flavors.
Pair it with roasted root vegetables, leg of lamb, or wild mushroom risotto. It's a great Winter red to curl up in front of the fireplace with!
Drink or Hold: Excellent now for freshness and vibrancy, with potential to 2027. Serve at 62-65°F. A short aeration of 15-30 min will help expand the aromatics.
White 1 – 2020 Zaca Mesa Z Cuvee Blanc – Santa Ynez Valley Estate Vineyards, Santa Barbara County
(88% Grenache Blanc, 8% Viognier, 4% Roussanne) This wine offers a captivating aromatic experience, unveiling a rich interplay of beeswax, unripe mango, and delicate white flowers, all accented by a hint of exotic cumin. On the palate, it commands attention with its dry, assertively acidic profile. The captivating fusion of minerality and salinity dances mid-palate while flavors of succulent white peach, vibrant Meyer lemon, and a gentle hint of almond intertwine elegantly.
Pair it with - indulge in its charm alongside hummus and freshly baked pitas, let its acidity enhance the flavors of calamari, or enjoy its bold character with the diverse toppings of a BBQ chicken pizza.
Drink or Hold: This wine is ready to enjoy and is at its best potential now and can age several more years. Serve at 48–55°F. No decanting necessary.
White 2- 2023 Koehler Picpoul Blanc Nolan Ranch Vineyard, Alisos Canyon, California
A curiously unique yet expressive fruit core radiating with hints of orange peel, bruised yellow apple, loquat, and peach fuzz highlights a delightfully layered and intriguing attack pleasantly complicated by nutty impressions of raw almond and Brazil nut. Subtle wafts of honeysuckle and sunflower softly contribute understated floral character interlaced with charming lightly vegetal suggestions of hops, dried straw, and cherry tomato.
Pair it with roast chicken, seafood paella, or creamy cheeses like Brie and Triple Cream.
Drink or Hold: Delicious now, with potential through 2028. Serve at 50–55°F. A quick swirl in the glass enhances aromatics; decanting not necessary.
COLLECTORS CLUB
Red 1 – 2019 Zaca Mesa Inceptive Santa Ynez Valley Estate Vineyard, Santa Barbara County
(56% Syrah, 27% Mourvèdre, 17% Grenache) Inceptive is aged in Italian concrete & neutral French oak, emphasizing classically-styled bold & bright fruit, savory depth, and polished structure. Vibrant notes of straight-from-the-vine blackberries, crushed rock, and violet flowers are rounded out by silky tannins and a mineral-driven finish.
Pair it with Syrah-based blends always pairs beautifully with braised or grilled meats and vegetables. Try with braised lamb, pork chops, or clay pot chicken.
Drink or Hold: Showing well now with a 30 minute to 1-hour decant; will age well through 2030 for tertiary depth. Serve at 60–65°F.
Red 2 - 2022 Gro Nebbiolo Russian River Valley – Sonoma County, California
It is quite rare to find a domestic Nebbiolo and for it to be grown in such a prestigious area as Russian River seems to be a special treat. Only 50 cases of this wine were made and we are very happy to support the project. Flavors of ripe strawberry, raspberry, tangerine peel and clove. This is very varietally correct even though it is grown in a completely different environment. Taste more cherries, tar and roses, and of course, firm acid and tannins.
Pair it with roast duck, cedar-plank salmon, wild mushroom risotto, roasted root vegetables. Such a fabulous Winter wine!!
Drink or Hold: Excellent now for freshness and vibrancy, with potential to 2035. Serve at 58–65°F. A 30-minute aeration will help expand the aromatics.
White 1 – 2021 Zaca Mesa Rousanne Santa Ynez Valley Estate Vineyard, Santa Barbara County, California
Baked russet apple, citrus blossoms, and honeycomb flavors intertwine with notes of lemon shortbread and crisp persimmon. Aromas of Meyer lemon, with a crisp, mouthwatering finish.
Pair it with Roussanne pairs exceptionally well with seafood dishes. Its natural acidity and full-bodied profile match well with lighter proteins. oysters, chèvre salad, sushi, or lemon-herb chicken. Or even better, grab some shrimp tacos to go from Tacos El Goloso on Pier Avenue in Hermosa Beach and enjoy a delicious pairing.
Drink or Hold: Best through 2027. Serve at 48–50°F. No decanting necessary.
PINOT CLUB
Pinot 1 – 2022 Koehler Pinot Noir – Santa Rita Hills, Santa Barbara County, California
From the well-known Zotovich Vineyard. This wine shows nicely coiled energy at the center of its core with dark cherry, raspberry and pomegranate aromas are spiced by sandalwood and oregano on the complex, juicy nose of this bottling. The palate is also quite ripe and spicy, pairing cherry, nutmeg, clove and hickory elements.
Pair it with roasted duck, cedar-plank salmon, or mushroom ravioli in sage butter. Pinot Noir is one of the most versatile wines with food and it's ideal with medium savory dish!
Drink or Hold: Enjoy now or hold through 2030. Serve at 58–60°F. Decant for 30 minutes to highlight fruit purity. Please do not serve at room temperature!
Pinot 2 – 2024 Koehler Pinot Noir, Santa Barbara County, California
Dried currants dominate the nose with hints of cinnamon, graphite, and light toast; perky red fruit is elevated by balanced acidity; darker pie cherry and cola with soft, long tannins in the finish.
Pair it with coq au vin, charcuterie, roasted chicken, or Gruyère tart with baked apples or pears..
Drink or Hold: Lovely now, Serve at 55–60°F. Decanting is not required, but a slight chill is definitely preferable.
ORGANIC CLUB
Red 1 – 2023 Koehler Gamay Noir, Santa Barbara County, California
Crafted in the Beaujolais style, is bright, fresh, and irresistibly drinkable. Picked early to preserve its natural acidity and highlight Gamay’s unique character, this wine maintains a lower alcohol while delivering expressive flavors of pomegranate, white pepper, and floral undertones. Effortlessly enjoyable and perfect for pairing or sharing with friends. Enjoy now!
Pair it with - Ideal with foods showcasing an earthy, savory, or slightly acidic note - try roasted chicken, stuffed mushrooms, or seared tuna.
Drink or Hold: Showing nice now; no aging needed but will through 2030. Serve at 60–65°F.
Red 2 – 2021 Koehler Sangiovese, Santa Ynez Valley, Santa Barbara County, California
Slightly spicy black plum, nutmeg, and boysenberry enveloped in a medium body with a touch of silky tannin backbone. Grown on the estate from a 6-acre block of own-rooted vines planted in 1978. 100% destemmed, fermented in stainless steel. Free-run and press fractions separated. Aged in French oak barrels for 20 months. Bottled without fining or filtration.
Pair it with Turkey Sausage & Vegetable Soup. Slow-Cooker Beef and Barley Soup. Braised Lamb Shanks with White Beans. Zane's Cioppino. Pork Tenderloin with Spicy Soy Glaze
Drink or Hold: Meant for freshness, best now through 2030. Serve at 58-65°F. No decanting necessary.
White 1- 2023 Koehler Picpoul Blanc Nolan Ranch Vineyard, Alisos Canyon, California
A curiously unique yet expressive fruit core radiating with hints of orange peel, bruised yellow apple, loquat, and peach fuzz highlights a delightfully layered and intriguing attack pleasantly complicated by nutty impressions of raw almond and Brazil nut. Subtle wafts of honeysuckle and sunflower softly contribute understated floral character interlaced with charming lightly vegetal suggestions of hops, dried straw, and cherry tomato.
Pair it with roast chicken, seafood paella, or creamy cheeses like Brie and Triple Cream.
Drink or Hold: Delicious now, with potential through 2028. Serve at 50–55°F. A quick swirl in the glass enhances aromatics; decanting not necessary.
BUBBLES CLUB
Bubbles 1 – Champagne Paul Laurent Cuvee du Fondateur Brut, Bethon, France
Perhaps better known in the United States for their winery in New Mexico, Champagne Paul Laurent is the original estate of the Gruet family first founded in 1952 and renamed in 1993. A blend of 75% Pinot Noir, 20% Chardonnay, and 5% Pinot Meunier from vineyards around the village of Bethon make for an enticing experience. After vinification, the wine is aged first in stainless steel then at least 15 months en tirage for a total of 18-24 months before release. Hints of pear, citrus, and baguette in the nose draw you into a full-bodied mouthfeel with lively bubbles and a clean finish.
Pair it with oysters, sushi, risotto with Parmesan, or Taleggio cheese. However, some of our favorite pairing is fried chicken with crispy fries.
Drink or Hold: Perfect now, with 3–5 years of cellaring potential for added nutty complexity. Serve chilled at 47–50°F. No decanting. And please ALWAYS pour it in a nice wine glass and abandon the champagne flutes here -- It will taste better, we promise!
Bubbles 2 –
NP SOMM CLUB
Red 1 – 2022 Domaine de Saje Marquis Anselme Mathieu Chateauneuf-du-Pape, Rhone Valley, France
A dense, complex bouquet of spices, licorice, dark berries, lilac, garrigue and plum. Medium to fullbodied, charming and enveloping, it has a fleshy core of fruit, velvety tannins, a sappy texture and a long, fresh and harmonious finish. Crafted from vines planted on red sandstone and brown soils, this is a blend of Grenache Noir, Syrah, Mourvèdre, Cinsault, Terret Noir, Picardan, Picpoul Blanc, Muscardin, Bourboulenc, Vaccarèse, Roussanne, Counoise and Clairette in unknown proportions, all matured for 12 months in foudres or wooden tanks. Produced at only 3,500 bottles!
Pair it with Moroccan lamb tagine, braised short ribs, or truffled mushroom dishes. Also with hard aged cheese and cured meats.
Drink or Hold: Superb now with 1–2 hours decant; age through 2035. Serve at 60–65°F.
Red 2 – 2020 Mas D'Amile Montpeyroux, Languedoc-Montpeyroux, France
Ruby color. The nose is medium intense, with notes of red currant, plum, black currant, cherry, some herbal notes, oak, cigar box, leather, licorice and chocolate. Dry, light, full bodied, medium plus acidity, strong tannins. The mouth is fresh, still young with a rounded mouthfeel, medium-plus acidity, grippy tannins and a long lasting spicy and minty finish
Pair it with cassoulet, grilled lamb chops with rosemary, or aged Gouda. Perfect for many Winter fare for dinner!
Drink or Hold: Delicious now or with a 45-minute decant; cellars through 2030. Serve at 60–65°F or even slightly cooler.
White – 2021 Domaine de la Roche Bleue Jasnieres Sec, La Roche Marcon, Loire Valley, France
Late-ripening Chenin Blanc, almost Arctic conditions, and its cultivation is only possible thanks to south-facing slopes and tough-minded growers. Great Jasnières is France’s riposte to Germany’s classical Saar Rieslings. These are, in other words, piano-wire wines out on the far edge of ripeness. Their apple and grapefruit flavours can have a shocking, jangling intensity; the juices seem drawn from a cold stone well rather than from vines on a sun-warm hillside.
Pair it with tataki sushi, seared scallops, crab cakes, roasted chicken, or soft-ripened cheeses.
Drink or Hold: Enjoy now for freshness or cellar through 2030. Serve at 50–52°F. No decanting.