Curious what you'll get as part of the club? Here's a peek inside our previous club shipments. We ship out Bottle Club twice a year, and Can Club four times a year. Everything you need to know is on our signup page!

We put a lot of thought and care into each of these shipments. We're all about awesome wine with none of the pretension, and each shipment mixes up our single-vineyard bottles and other blends — plus you can pick if you want red, white or a good mix of both.

Winter 2018

  • 2017 Blanc de Franc Paso Robles: One of our FRANC vineyards has seemed to have perfect chemistry to make a sparkling wine for the past few years — and this harvest, we decided to go for it. The final wine has some fresh pink grapefruit and early-season strawberry characteristics, with touches of mandarin and marzipan. It’s the perfect pair to any holiday meal.
  • 2017 Dry Hop Pet Nat: The smash hit of the 2016 holiday season. We took this one to the next level. Made with Chardonnay from a 25-year-old west Paso Robles vineyard, we co-fermented the wine with a generous amount of Nelson Sauvin hops. Once the fermentation started to slow, we doubled down and racked the wine over to another helping of fresh Nelson Sauvin hops. Then as the sugar reached the right level, we jumped on the opportunity to bottle it up.
  • 2016 Spanish Springs Chardonnay: The best 6 barrels of Chardonnay we make each year. Tropical notes of mango and papaya with hints of lemon and salted caramel on the palate.
  • 2016 Derbyshire Pinot Noir: For the first time in 2016, we got 12 barrels off of our 8-acre block at Derbyshire in San Simeon. Yields from this vineyard are always low, but this year’s larger crop, still only a half-ton per acre overall, really helped balance things out in the vineyard leading to an increase in overall quality. Six of the barrels stood out to us as exceptional, so we kept those by themselves to bottle. Medium body and notes of Rainier cherry, forest floor with a touch of white pepper on the palate.

Spring 2018

  • 2017 Blanc de Franc Paso Robles: One of our FRANC vineyards has seemed to have perfect chemistry to make a sparkling wine for the past few years — and this harvest, we decided to go for it. The final wine has some fresh pink grapefruit and early-season strawberry characteristics, with touches of mandarin and marzipan. It’s the perfect pair to any holiday meal.
  • 2017 Dry Hop Pet Nat: The smash hit of the 2016 holiday season. We took this one to the next level. Made with Chardonnay from a 25-year-old west Paso Robles vineyard, we co-fermented the wine with a generous amount of Nelson Sauvin hops. Once the fermentation started to slow, we doubled down and racked the wine over to another helping of fresh Nelson Sauvin hops. Then as the sugar reached the right level, we jumped on the opportunity to bottle it up.
  • 2016 Spanish Springs Chardonnay: The best 6 barrels of Chardonnay we make each year. Tropical notes of mango and papaya with hints of lemon and salted caramel on the palate.
  • 2016 Derbyshire Pinot Noir: For the first time in 2016, we got 12 barrels off of our 8-acre block at Derbyshire in San Simeon. Yields from this vineyard are always low, but this year’s larger crop, still only a half-ton per acre overall, really helped balance things out in the vineyard leading to an increase in overall quality. Six of the barrels stood out to us as exceptional, so we kept those by themselves to bottle. Medium body and notes of Rainier cherry, forest floor with a touch of white pepper on the palate.

Can Club - December 2018

  • 2017 Blanc de Franc Paso Robles: One of our FRANC vineyards has seemed to have perfect chemistry to make a sparkling wine for the past few years — and this harvest, we decided to go for it. The final wine has some fresh pink grapefruit and early-season strawberry characteristics, with touches of mandarin and marzipan. It’s the perfect pair to any holiday meal.
  • 2017 Dry Hop Pet Nat: The smash hit of the 2016 holiday season. We took this one to the next level. Made with Chardonnay from a 25-year-old west Paso Robles vineyard, we co-fermented the wine with a generous amount of Nelson Sauvin hops. Once the fermentation started to slow, we doubled down and racked the wine over to another helping of fresh Nelson Sauvin hops. Then as the sugar reached the right level, we jumped on the opportunity to bottle it up.
  • 2016 Spanish Springs Chardonnay: The best 6 barrels of Chardonnay we make each year. Tropical notes of mango and papaya with hints of lemon and salted caramel on the palate.
  • 2016 Derbyshire Pinot Noir: For the first time in 2016, we got 12 barrels off of our 8-acre block at Derbyshire in San Simeon. Yields from this vineyard are always low, but this year’s larger crop, still only a half-ton per acre overall, really helped balance things out in the vineyard leading to an increase in overall quality. Six of the barrels stood out to us as exceptional, so we kept those by themselves to bottle. Medium body and notes of Rainier cherry, forest floor with a touch of white pepper on the palate.

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