KAENA

2008 Hale (65% Syrah, 20% Cabernet Sauvignon, 15% Mourvedre) Santa Ynez Valley

"Hale" the Hawaiian word for house is the perfect red for the every day.

The new Hale is a complete turn around from the 2007 vintage with Syrah leading the way and not an ounce of Grenache in the mix. Trust me though, you will not be disappointed with this new vintage and will most likely be cracking the seal on a daily basis.

200 Cases produced
Retail $18

2009 Grenache Santa Ynez Valley

We are proud to bring back our SYV Grenache. This bottling is a blend of Grenache from both Tierra Alta and Larner vineyards with 5% Syrah and 5% Mourvedre for added complexity. Aged for 25 months in neutral French oak prior to bottling for superior drink ability.

150 Cases produced
Retail $28

2009 Grenache Larner Vineyard Santa Ynez Valley

The vintage of 2009 should go down as our areas best of the decade. 2009 brought perfect growing conditions with very even keeled weather throughout the season, which allowed for perfect balance between fruit, tannin and acidity. This wine is made from the highest and steepest section of Larner Vineyard and is planted in sandy soils to the lowest yielding clone of Grenache #362. Very low yields in 2009 allowed for amazing depth and concentration from this special site. Tasting Notes Aromas of ripe raspberry, grenadine and kirsch liqueur are elevated by lavender, sandalwood and bakers spice. Juicy flavors of pomegranate, raspberry and ripe cherry meld into a hedonistic core of dark chocolate, white pepper, cinnamon, leather and glycerin, finishing with plush tannins and well balanced acidity.

125 Cases produced
Retail $38

2008 Hapa Red (56% Syrah, 22% Grenache, 11% Cabernet Sauvignon, 11% Mourvedre.) Santa Ynez Valley

Syrah and Grenache for this special blend are both from Tierra Alta Vineyard, located on the eastern edge of Ballard Canyon on clay and limestone soils. The Cabernet Sauvignon is from the Happy Canyon area of Santa Ynez as well as the Mourvedre. I have always wanted to experiment with Cabernet in my Hapa as they do in Spain with there high end Grenache blends from regions such as Priorat. This year it really paid off and adds an element of tannin and complexity I have not yet seen and completely unique the 2008 vintage.

200 Cases produced
Retail $37
Mailing List $29.60

2009 Hapa Blanc (75% Grenache Blanc 25% Roussanne) Santa Ynez Valley

This years Hapa Blanc was barrel aged for 12 months to round out the Grenache Blanc's majority lead. Lees were stirred every two weeks for three months to give the wine its great textural element. The Grenache Blanc is from Camp Four in the eastern portion of the Santa Ynez Valley with the Roussanne hailing from one of the premiere vineyard sites in Ballard Canyon.

100 Cases produced
Retail $25

2010 Hapa Blanc (85% Grenache Blanc 15% Roussanne) Santa Ynez Valley

This years Hapa Blanc was barrel aged for 13 months to round out the Grenache Blanc's majority lead. Lees were stirred every two weeks for three months to give the wine its great textural element. The Grenache Blanc is from Camp Four in the eastern portion of the Santa Ynez Valley with the Roussanne hailing from one of the premiere vineyard sites in Ballard Canyon.

100 Cases produced
Retail $25

2010 Grenache Rosé Santa Ynez Valley

I skipped a vintage of rosé only to come back and do it better than I ever have. We did a thinning pick of Grenache from Tierra Alta Vineyard from the bottom half of my section where the clusters and vines grow a larger than the top section. I then destemmed and crushed the fruit prior to the 48 hour cold soak. The fruit was then pressed to tank for cold settling, then racked to stainless and neutral barrels for a long cold fermentation.

125 Cases produced
Retail $18

2010 Sauvignon Blanc, Tierra Alta Vineyard, Santa Ynez Valley - NEW RELEASE

I have wanted to make Sauvignon Blanc from this amazing vineyard for a long time and was fortunate in 2010 to get 2 tons of fruit. The site sits at the very top of the vineyard right next to the Grenache at about 1300ft with step limestone laden soils. Grapes were pressed whole cluster then racked to neutral barrels for fermentation. I used 3 different yeasts, VL-3(Bordeaux isolate), Cross Evolution (South African isolate) and RHST (Austrian isolate) to elevate complexity in the finished wine. The wine was barrel aged for 6 months prior to blending.

150 cases produced
Retail $22
Mailing List $17.60