This one of our local vineyards we’ve given a lot of exposure at the Morro Bay Wine Seller, both in the Wine Club and on the wine bar. The wines express a great sense of purity, concentration and balance. The estate vineyard is located on their beautiful 900-acre ranch on Adelaida Road on the west side of Paso Robles. The vineyard was initiated in 1996 and has since been expanded and now occupies 250 acres.

The Halter Ranch vineyard is planted to 19 different grape varieties, both Bordeaux and Rhone-style, plus Zinfandel, Tannat and Tempranillo. The vines are planted on steep, south-facing slopes reaching 1800 feet in elevation and boasting soils rich in limestone, a feature of many of the world’s finest vineyards. High-density plantings, multiple clones and rootstocks, and low yields enable them to

The vineyards of Quincy are located in the center of France, in the Cher département. It is part of the large network of Loire valley vineyards, found in the eastern area not far from the vineyards of Sancerre, Reuilly, Menetou-Salon and Pouilly-Fumé. The vineyards of Domaine Jean-Claude Roux were established in 1994. The property is planted to 16 acres of Sauvignon Blanc. In addition to grape vines, the estate also produces wheat, livestock and other produce such as strawberries.

Quincy has a very long history. In fact it was the first wine growing region in central France to obtain its appellation status. The Cher River runs through the appellation and divided the occupied and unoccupied sides of France during World War II. Centuries earlier, a Benedictine monastery was located on the right side of the river. Consequently the majority of vines were planted on this side. Since that time, the majority of plantings have been on the left bank of the Cher.

One of the big fears in Quincy is the spring frosts, which in 1991 wiped out a large part of the eventual harvest. In 2000, large windmills were installed throughout the vineyards of Quincy that spray warm steam in the air to prevent frost and damage to the vines.

Soils in Quincy have much less limestone than those of Sancerre and much less flint than those of Pouilly-Fumé. Quincy's terroir is primarily sand intermingled with gravel. This soil provides earlier budding and maturation, and the Quincy harvest precedes that of Sancerre by about a week. Sandy soil also gives Sauvignon Blanc, which is the only varietal permitted, a bit more acidity and a bit less aging potential. The result is a racy white with an abundance of citrus and herbal flavors, balanced with an underlying minerality and crisp acidity. Fermentations are carried out at very low temperatures to preserve the maximum of flavors bringing the richness and the aromatic complexity of the wines.

Mount Eden Vineyards is a small historic wine estate located on a 2,000 foot peak in the Santa Cruz Mountain Appellation about 15 miles from the Pacific Ocean. Founded in 1945, it is recognized as one of the original “boutique” California Winery properties, focusing on small lots of Pinot Noir, Chardonnay, and Cabernet Sauvignon. Mount Eden's lineage of estate bottled Chardonnay and Pinot Noir is the longest in California. Planted in austere, infertile Franciscan shale on a cool, exposed mountaintop, the low-yielding estate vineyards have consistently produced world class wines for over a half century.

This is a collection of six amazing sites, all within the small envelope of the Santa Cruz Mountain Appellation. Mount Eden’s first Cuvée was in 1999, and it has evolved with their patient and dedicated family of vineyard owners to its present level. The concept here is a Santa Cruz Mountain Cabernet, specifically mid-appellation (Saratoga-Los Gatos). The soils are generally heavier than at Mount Eden yet well-drained with moderate fertility. Crop levels are kept low (2 tons per acre) and the maturity is slow due to the elevation and proximity to the San Francisco Bay and Pacific Ocean. Fermented in small one-ton fermentors with native yeasts, the natural expression of each site is kept intact until blending after the first year.

The 2006 vintage is a blend of 75% Cabernet Sauvignon, 11% Cabernet Franc, 10% Merlot, 2% Syrah, 1% Malbec and 1% Petit Verdot. The growing season was cool and easy; these late-season grapes ripened slowly and evenly, gaining character and complexity. The wine was aged in 50% new French and American oak for twenty-four months. With a subtle nose of earth, cassis and plum, this Cuvée has a blend of blackberry, loamy earth, mineral and cassis on the palate. Built to age, the hallmark of Santa Cruz Mountain wines, yet structured for near term drinking.