A working reference for members, staff, and anyone drinking the wine. Tasting notes, food pairings, harvest data, and winemaker commentary for every bottle we've released since 2008.
Plum skin, tobacco leaf, black cherry on the nose. The mid-palate is all high-desert tension — ripe but never sweet. Tannins are fine and present. Finish is long, savory, turns slightly smoky on the second pour. A wine that wants food.
Pair with: grilled lamb, braised short rib, hard sheep's milk cheeses, anything from a woodfire.
Cooler vintage, leaner frame. Black pepper, iron, dark blueberry, a touch of green olive. Less fruit-forward than the '22, but the length and lift are better. Built for aging but drinking well now with a decant.
Pair with: duck confit, mushroom risotto, smoked brisket, aged manchego.
Our smallest block, west-facing. Peach pit, white flowers, saline, a thread of lime zest. Fermented in stainless and old puncheons, no malo. Bright and linear — the kind of white that keeps you thirsty in the best way.
Pair with: oysters on the half shell, green chile stew, grilled trout, fresh goat cheese.
Four barrels only. Deep violet, inky. Graphite, cassis, dried rose petal, and a wild thyme note that we've never quite replicated. The most structured wine we make — needs air and time. Not for the impatient.
Pair with: dry-aged ribeye, oxtail, braised short rib with chile colorado.
Honeysuckle, white peach, pear skin, a whisper of orange blossom. Fermented in neutral puncheons with twice-weekly lees stirring for the first three months. Texture over weight — think silk, not cream.
Pair with: roast chicken with lemon, corn chowder, sea bass, Thai basil dishes.
A barrel-selection blend — whatever made us raise our eyebrows at the barrel tasting. '22 is 55% Tempranillo, 30% Graciano, 15% Syrah. A bigger, darker, more serious wine than any of its components alone. The bottle you open when people are paying attention.
Pair with: special-occasion red meat, rack of lamb, pulled lamb tacos, aged cheese board.
Cañón Rojo sits at 5,800 feet on volcanic soil. We irrigate minimally and only during establishment years or extreme drought. Canopy management and cover crops do most of the work. We certified organic in 2017 and are in the third year of a Regenerative Organic trial on the Tempranillo block.
Picks are by hand, early morning, into small lugs. Everything sorts twice — once in the field, once on the sorting table at the cellar. Native yeast ferments on the reds; cultured for most whites.
Library members see every vintage back to 2008, winemaker voice memos from pick day, and bottle-by-bottle cellar tracking.
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