2005 Tinaquaic Vineyard Chardonnay, Santa Maria Valley
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Production: 900 cases

Our ten-acre estate vineyard lies above Foxen Canyon within the historic Rancho Tinaquaic on a south-eastern facing slope above the winery. Personally planted in 1989 by Dick Doré and Bill Wathen, the Tinaquaic Vineyard is dry-farmed, which results in extremely low yielding vines and intensely-flavored fruit. Five acres of this vineyard is planted with Wente Clone Chardonnay that produces exceptionally small clusters resulting in intense, minerally flavors. Another two acres is planted with the classic Clone 4, producing slightly larger berries with flavors more typical of classic Santa Maria Valley Chardonnay.

Winemaker's Notes:
"Notes of citrus and orange blossoms greet the nose are followed by distinctive Tinaquaic Vineyard minerality and ripe citrus flavors in the mouth. A full mouth feel is beautifully balanced by excellent acidity—making for an exceptionally expansive finish."
– Bill Wathen, winemaker

Vineyard Composition:
Clones: 60% Wente ; 40% Clone 4

2004 Tinaquaic Vineyard Chardonnay, Santa Maria Valley

Production: 570 cases

Our ten-acre estate vineyard lies above Foxen Canyon within the historic Rancho Tinaquaic on a south-eastern facing slope above the winery. Personally planted in 1987 by Dick Doré and Bill Wathen, the Tinaquaic Vineyard is dry-farmed, which results in extremely low yielding vines and intensely-flavored fruit. Five acres of this vineyard is planted with Wente Clone Chardonnay that produces exceptionally small clusters resulting in intense flavors.

Winemaker's Notes:
This wine shows exotic aromas of spice, dark fruit, cigar box and graphite, followed by flavors of currant, plum and Bing cherries with a silky texture and striking balance. Drink now or cellar 6-8 years.
– Bill Wathen, winemaker

2003 Tinaquiac Vineyard Chardonnay
pdf product sheet

Production: 550 cases

Our ten-acre estate vineyard lies above Foxen Canyon within the historic Rancho Tinaquaic on a southeastern facing slope above the winery. Personally planted in 1987 by Dick Doré and Bill Wathen, the Tinaquaic Vineyard is dry-farmed, which results in extremely low yielding vines and intensely-flavored fruit. Five acres of this vineyard is planted with Wente Clone Chardonnay that produces exceptionally small clusters resulting in intensely-flavored. 2003 was an excellent vintage, Tinaquaic Vineyard Chardonnay—with the Wente Clone averaging only one ton per acre, and the Davis 4 Clone averaging 2.2 tons per acre. Two years into a three year drought insured another particularly low yield vintage from our estate vineyard. In 2003 we yielded a mere 22 barrels of Chardonnay from our seven acres of vineyard.

Winemaker's Notes:
This wine displays wonderful aromas and flavors of pineapple, grapefruit, honeysuckle, and lime peel, with distinctive minerality characteristic of Chardonnay from our estate Tinaquaic Vineyard.

2002 Tinaquiac Vineyard Chardonnay
pdf product sheet

Production: 550 cases

Our ten-acre estate vineyard lies above Foxen Canyon within the historic Rancho Tinaquaic on a southeastern facing slope above the winery. Personally planted in 1987 by Dick Doré and Bill Wathen, the Tinaquaic Vineyard is dry-farmed, which results in extremely low yielding vines and intensely-flavored fruit. Five acres of this vineyard is planted with Wente Clone Chardonnay that produces exceptionally small clusters resulting in intensely-flavored.

Winemaker's Notes:
Montrachet-like in style, this Chardonnay displays aromas of pineapple, honeysuckle, vanilla and lemon that is layered with complex mineral notes. Full and round in the mouth—with notes of spice, leeched nuts, hazelnut—it is beautifully balanced by cleansing acidity and a long finish.

2003 Ernesto Wickenden Chenin Blanc “Old Vine”, Santa Maria Valley

Production: 900 cases

Chenin Blanc is a signature wine for Foxen. Barrel-fermented and completely dry, this is more French in style – and certainly not a typical California-style Chenin Blanc. Currently farmed by Bill and the Foxen vineyard crew since 2003, the Ernesto Wickenden Vineyard was planted by Dick’s great uncle in 1966—so our Chenin Blanc is a complete Foxen Family affair these days.

The 2004 Ernesto Wickenden Vineyard “Old Vine” Chenin Blanc was whole cluster pressed on a gentle cycle, then barrel fermented with partial malo-lactic fermentation. The wine was aged nine months in older French oak barrels.

Winemaker's Notes:
Aromas of Anise, Kumquat and Meyer lemons are followed by flavors of citrus, and it's all framed by great natural acidity. This Loire-style Chenin Blanc is the perfect accompaniment to raw oysters, grilled scallops or just about any sea food.

2002 Chenin Blanc, Santa Barbara County

Production: 684 cases

Chenin Blanc is a signature wine for Foxen. Barrel-fermented and completely dry, this is more French in style – and certainly not a typical California-style Chenin Blanc.

Winemaker's Notes:
Aromas of anise, honeysuckle and talc arise greet the nose, while flavors of pippin apple and honey fill the mouth. A full rich creamy mid-palate is balanced by great acidity providing a clean, crisp finish. This is a great shellfish wine!

Vineyard Composition:
Lewellyn & Lucas Vineyard – Los Alamos Valley
Jurassic Park Vineyard – Santa Ynez Valley

2001 Chenin Blanc, Santa Barbara County

Production: 700 cases

Our Chenin Blanc is a signature wine for Foxen. Barrel-fermented and completely dry, this is more French in style and certainly not your typical California-style Chenin Blanc. The fruit was harvested at relatively high sugars in order to achieve fuller and more complex flavors. As in previous vintages, our Chenin Blanc is fermented in 100% new Taransaud barrels (from the Cognac region) and aged sur-lees in neutral François Frères barrels for eight months. This wine has undergone 100% malo-lactic fermentation. This wine has undergone 100% malo-lactic fermentation.

Winemaker's Notes:
This wine conveys complex notes of anise, honeysuckle, pear and apple flavors, with hints of banana. A full rich creamy mid-palate is balanced by great acidity providing a clean, crisp finish.

Vineyard Composition:
60% Lewellyn & Lucas Vineyard – Los Alamos Valley
40% Jurassic Park Vineyard – Santa Ynez Valley

2005 Late Harvest Viognier 375ml

Production: 880 cases

This vintage represents Foxen's fifth year of making a late-harvest Viognier from the Vogelzang Vineyard in Happy Canyon. In just the few years that we've been making this precious and rare wine it has become an integral part of our line up.

Winemaker's Notes:
Beautiful aromas of honey and apricot combine with nuances of toasted nuts greet you and a rich, full pallet of honeyed pears and apricots are beautifully balanced by cleansing acidity.

2005 Santa Maria Valley Pinot Noir
pdf product sheet

Production: 2400 cases

Vineyard: Block 8 – Bien Nacido Vineyard
Clones: Pommard (70%); Dijon (20%); 2A (10%)
Yields: 3.5-4.5 tons per acre
Crush: Whole-berry destemmed into small, open-top fermenters;Two to four-day cold maceration
Innoculation: Assmanhausen; and Bourgone yeasts RC212 and RA17
Barrel Regime: Gravity free-run from fermenters to barrels;100% François Frères; 10 months ageing
Racking: Without oxygen (no pumping)
Bottling: August 7, 2006
Release Date: October 1, 2006

Winemaker's Notes:
“This wine shows distinctive “Pinot candy” and spice (Cola nut, cinnamon, cardamom) beautifully layered with notes of strawberry, cherry and sassafras. Supple and velvety in the mouth, this is an elegant wine. Typical of our Santa Maria Valley Pinot Noir, this wine displays up front fruit—yet serious and complex at the same time.”
– Bill Wathen, winemaker

2004 Pinot Noir, Santa Maria Valley
pdf product sheet

Production: 2600 cases

The dominate portion of the 2004 Santa Maria Valley Pinot Noir comes from Foxen’s own eleven-acre Block Eight of the Bien Nacido Vineyard that was planted for us in 1996. This bottling is comprised primarily of Pommard Clone from Block Eight’s steep north face. Pommard Clone from the Julia’s Vineyard makes up approximately 10% of this blend.

Winemaker's Notes:
“This wine is very fruit forward in style, full of “Pinot candy” and spice (Cola nut, cinnamon, cardamom) displaying notes of strawberry, cherry and sassafras. Supple and velvety in the mouth, this is an elegant wine. Typical of our Santa Maria Valley Pinot Noir, this wine displays up front fruit—yet serious and complex at the same time."
–Bill Wathen, winemaker

Vineyard Composition:
60% Lewellyn & Lucas Vineyard – Los Alamos Valley
40% Jurassic Park Vineyard – Santa Ynez Valley

2003 Pinot Noir, Santa Maria Valley
pdf product sheet

Production: 1190 cases

The dominate portion of the 2003 Santa Maria Valley Pinot Noir comes from Foxen’s own eleven-acre Block Eight of the Bien Nacido Vineyard that was planted for us in 1996. This bottling is comprised primarily of Pommard Clone from Block Eight’s steep north face. Pommard Clone from the Julia’s Vineyard makes up approximately 15% of this blend.

Winemaker's Notes:
This wine is very fruit forward in style, full of “Pinot candy” and spice (Cola nut, cinnamon, cardamom) displaying notes of strawberry, cherry and sassafras. Supple and velvety in the mouth, this is an elegant wine.

Vineyard Composition:
60% Lewellyn & Lucas Vineyard – Los Alamos Valley
40% Jurassic Park Vineyard – Santa Ynez Valley

2006 Pinot Noir, Julia’s Vineyard
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Production: 450 cases (750ml)
Suggested Retail: $54
++SOLD OUT++

Appellation: Santa Maria Valley
Clone(s): Pommard
Harvest: Hand Harvested Early Morning -September 19, 2005
Yields: 2 ¼ TPA
Crush: 100 % whole berry destemmed. Gravitied to small top fermenters
Innoculum: Bourgone RC 212
Barrel Regime: 16 months in Francois Freres barrels, 65% new.
Racking: Without oxygen (no pumping)
Bottling: March 5, 2007

Winemaker's Notes:
“The 2005 Vintage for Pinot Noir was perfect. Beautiful September days, not heat waves or thunderstorms. We picked ripe(not over-ripe)fruit at leisure. The wines were showy in barrel early on, and continue to be in bottle, definitely more down to earth than the '03 and '04 vintages. It displays a mouthful of cherries, black raspberries and hard spice(cinnamon, clove and cardamom), with a firm, sexy middle and creamy finish. This Julia's is so pretty you are not going to want to put it down.”
– Bill Wathen, winemaker

2004 Julia’s Vineyard Pinot Noir, Santa Maria Valley
pdf product sheet

Production: 300 cases

2004 marks the ninth vintage that Foxen has sourced Pinot Noir from the Julia’s Vineyard on the Cambria Estate, in the heart of the Santa Maria Bench. This bottling is comprised of 100% Pommard Clone from our chosen section on the top of the historic Julia’s Vineyard B-4 Block.

Hand harvested early morning on September 8, 2004 with yields 2.54 per acre.
Crush: whole berry destemmed into small, open-top fermenters. Four day cold maceration.
Innoculation: Assmanhausen.
Fermentation: Punch-downs twice daily. 15-day maceration. Gravity free-run from fermenters to barrels. 66% new François Frères, medium toast, Allier Forest, sixteen months aging.
Racking: Without oxygen (no pumping). Bottling: March 13, 2006 – without fining or filtration.

• 92 Points – The Wine Advocate – Robert Parker, Jr
  “The 2004 Pinot Noir Julia’s Vineyard offers sweet black cherry and currant fruit, a broad, expansive palate, and tremendous opulence as well as length. It is a hedonistic, authentic tasting, full-bodied, velvety-textured Pinot to enjoy over the next 3-4 years. As the back label says, this wine was bottled “delicately ... without fining or filtration.” Bravo to proprietors and winemakers Bill Wathen and Dick Dore.”

2002 Julia's Vineyard Pinot Noir, Santa Maria Valley
pdf product sheet

Production: 240 cases

2002 marks the seventh vintage that Foxen has sourced Pinot Noir from the Julia’s Vineyard on the Cambria Estate, in the heart of the Santa Maria Bench.

Winemaker's Notes:
This wine displays rich notes of Cherries Jubilee, vanilla and sandlewood on the nose, with a creamy, juicy middle and a long, refined finish. The 2002 Julia’s Vineyard Pinot Noir, as with past vintages, is big, sexy and carries its weight well. Typical of this mature vineyard are subtle tones of earth and mushrooms, with distinctive sprinkles of clove and cinnamon spices. A long, relatively huge and fruity finish completes the picture.
– Bill Wathen, Winemaker

• 90 Points – The Wine Advocate – Robert Parker, Jr
  "The most open and hedonistic...An exuberant, flamboyant, broad, evolved bouquet of red and black fruits, underbrush, smoke, salty sea breeze, plums, and a hint vanilla is followed by a fleshy, medium to full-bodied, open-knit wine that offers a delightful combination of hedonistic and intellectual pleasures. Consume it now over the next 7-8 years."
  

2006 Pinot Noir, Sanford & Benedict Vineyard
Santa Rita Hills -
pdf product sheet

Production: 148 cases (750ml)
Suggested Retail: $50
++SOLD OUT++
This wine has a 2 bottle limit.

Appellation: Santa Rita Hills
Clone(s): Mt. Eden Selection
Harvest: Hand harvested early morning, October 3rd
Yields: 1.9 tons/acre
Crush: 100 % whole berry destemmed
Innoculum: Bourgogne RC 212
Fermentation: 5 days Cold Soak, 14 day active fermentations-Punch down 2x daily
Barrel regime: 66% new Francois Freres, Allier Forest; Medium toast, aged for 16 months
Racking: Without oxygen(no pumping)
Bottling: March 3, 2008 without fining or filtration

Winemaker’s Notes:
"The Sanford & Benedict Vineyard is the “godfather” of the Santa
Rita Hills appellation. The 2006 is a revisit to our Foxen past, as we have not made a Pinot from this vineyard since 1998. The wine is 100% Pinot Noir, Mount Eden clone from our one-acre section. It has a beautiful, light ruby color, full of smoky cherry, spicy rhubarb aromas, and full flavors of red raspberry, tart cherry with creamy tannins. The Sanford & Benedict Vineyard is sacred ground to me, and offers me a distant look at the Sea Smoke Vineyard across the river—an opportunity to “read” the Sea Smoke blocks from a different perspective."
—Bill Wathen, winemaker

90 Points-**Cellar Selection**-Wine enthusiast Magazine, December 1, 2008
A young, complex Pinot that's not revealing much now, wrapped as it is in firm tannins. The flavors of primary fruit cherries and raspberries have a Life-saver candy sweetness, and acidity is crisp and savory. In predicting the future of this wine, you have to take into account its vineyard. Decades of experience prove that a young S&B Pinot Noir as balanced as this one needs a good 4-6 years to begin to come around.-S.H.

2004 Bien Nacido Vineyard Pinot Noir, Block Eight, Santa Maria Valley
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Production: 425 cases (850 six-packs)

Bien Nacido’s Block Eight was planted for us in 1996 with clones 2A, Sanford & Benedict, 113, 115, and Pommard. Farmed exclusively for Foxen, “Block 8” is Bien Nacido Vineyard’s highest and steepest block. This particular bottling is comprised of clones 2A, Sanford & Benedict (originally Mt. Eden) and Pommard.

The 2004 Block Eight harvest began September 7 and was completed by September 15. Individual clonal lots were whole-berry de-stemmed, gravity fed to open-top fermenters. The lots were cold soaked three to five days and then inoculated. The fermentations lasted seven to fourteen days, with two punch-downs per day. The 2A clone macerated post-fermentation an additional 30 days. The lots were then racked and blended, without oxygen, in the spring of 2005. This wine aged an additional year in François Frères barrels (Allier, medium toast, 75% new).

Winemaker's Notes:
“This version of the “Ocho” displays red fruits (strawberries and raspberries) and classic Bien Nacido hard spices (cinnamon stick, clove, and cardamom). In the mouth exotic flavors of strawberry tart, raspberry, and cherry cola are beautifully balanced by a creamy mid-palate and lingering finish.”
– Bill Wathen, winemaker

• 92 Points – Wine Spectator – James Laube
  “Wonderful purity of flavor. Rich raspberry, wild berry, cedar and anise, with hints of tobacco that are dense and concentrated. Finishes with a firm burst of flavor and rich, loamy tannins. Best from 2007 through 2011.”
  

• 93 Points – The Wine Advocate – Robert Parker, Jr.
  “Dramatic is the stunning 2004 Pinot Noir Bien Nacido Vineyard Block Eight. One of the finest Bien Nacido examples I have ever tasted. Offering up notes of licorice, sweet black cherries, herbs, currants, and spice, this full-bodied, powerful yet delicate, intense yet finesse-filled beauty is stunningly rich, layered, and complex. It should drink well for 5-7 years… Bravo to proprietors and winemakers Bill Wathen and Dick Dore.”

2003 Bien Nacido Vineyard Pinot Noir - Block Eight, Santa Maria Valley

Production: 600 cases

Bien Nacido’s Block Eight that was planted for us in 1996 with clones 2A, Mt. Eden, 114, 115, and Pommard. Farmed exclusively for Foxen, “Block 8” is Bien Nacido’s highest and steepest vineyard. This particular bottling is comprised of Clones 2A (harvested September 25) and Mt. Eden and Pommard clones (harvested September 11-14). The average tonnage in 2003 was between 1.5 to 2.5 tons per acre.

Winemaker's Notes:
This wine displays aromas of red fruit (strawberries and raspberries) and classic Bien Nacido hard spices (cinnamon stick, clove, and cardamom). In the mouth exotic flavors of strawberry tart, raspberry, and cherrycola are beautifully balanced by a creamy mid-palate and lingering finish.
– Bill Wathen, Winemaker

• 91 Points – The Wine Advocate – Robert Parker, Jr
  "The opaque ruby/purple colored, looks more like a Syrah that a Pinot, but it offers a classic Pinot Noir bouquet of plums, sweet cherries, anise, earth, and a hint of sassafras. It is medium-full-bodied, with crisp, zesty acidity backing up its concentration and vibrancy. This is a big, uplifting Pinot to drink over the next 5-7 years."
  

2006 Pinot Noir, Sea Smoke Vineyard
pdf product sheet

Production: 450 cases (750ml)
Suggested Retail: $75
++SOLD OUT++

Appellation: Santa. Rita Hills
Clone(s): Dijon 777(35%), Dijon 667(35%), Dijon 115(30%)
Harvest: October 12th to October 18th, 2006, hand harvested.
Yields: Around 2 tons/acre; around 2 pounds per vine
Crush: Whole berry destemmed, gravitied into fermenters
Innoculum: Assmanhausen and Bourgogne RC-212
Fermentation: Small open top fermenters; 20% in new French oak, 4-5 day
cold maceration, 10-14 day active fermentation. Punch down 2x daily.
Barrel Regime: François Frère barrels, 65% new for 16 months; Allier Forest-Medium toast.
Racking: Without oxygen (no pumping)
Bottling: March 3, 2008, without fining or filtration

90 Points-Wine Spectator- December 15, 2008 issue
Rich with smoky blackberry, currant and wild berry fruit that's intense and fleshy, touching on opulent and ending with a rich burst of fruit. Drink now through 2012.-J.L.

91 Points- Wine Enthusiast Magazine, December 1, 2008 issue
Winemaker Bill Wathen helped found this vineyard, and he understands it as well as anyone. The wine's alcohol is high, giving it a fat, glyceriney mouthfeel as well as a bit of heat. But there's no denying the opulence of the blackberry, cherry and currant flavors, and the finish is thoroughly dry. Drink this powerful wine with game, broiled steak or grilled lamb.-S.H

2005 Sea Smoke Vineyard Pinot Noir
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Production: 500 cases(750ml) 25 cases(1.5L)

Winemaker's Notes:
“Of all the Sea Smoke Pinot Noir’s, this vintage most resembles Burgundy. It is less 'over the top' than the 2004 vintage—much more focused and defined (less wild and crazy). Beautiful fruit meets designer barrels (Francois Freres, 75% new). It may be hard to extremely hard to cellar this, as it is so adjectively good right now!”
– Bill Wathen, winemaker

2004 Sea Smoke Vineyard Pinot Noir
pdf product sheet

Production: 400 cases

The fourth vintage harvested from the Sea Smoke Vineyard—an exciting new south-facing, sloped vineyard in the Santa Rita Hills AVA—yielded a mere ½ tons per acre, or less than one pound per vine.

Appellation: Santa Rita Hills
Clones: Dijon 115; Dijon 667; Dijon 777 (one-third each)
Harvest: Hand harvested early morning of September 8 and 16th.
Yields: 1.25 tons per acre
Crush: Whole berry destemmed with some whole clusters retained.
Fermentation vessels included 100% new François Frères barrels. Five day cold maceration.
Innoculum: Bourgone yeast RC212; Bourgone yeast RA17
Fermentation: Punch down twice daily; 14-20 day maceration
Barrel regime: Gravity free-run from fermentors to barrels. 75% new François Frères barrels (medium-plus toast, Allier Forest)

Winemaker's Notes:
“This wine’s aromas and flavors are dense and dark—and generously packed with ripe black fruit and enhanced with spicy, earthy notes that are characteristic of Santa Rita Hills Pinot Noir. This special hillside vineyard has become one of my favorite sites to run with my dogs. ”
– Bill Wathen, winemaker

• 94 Points – Wine Spectator – James Laube
  “Vibrant blueberry and wild berry flavors are joined by rich toasty oak, making it a near perfect marriage of ripe fruit and wood. Supple, balanced and concentrated, this gains momentum, with a long, refreshing aftertaste. Drink now through 2009.”
  
• 96 Points – The Wine Advocate – Robert Parker, Jr
  “…ruby/purple color as well as its intense, glorious perfume of sweet kirsch, black currants, flowers, and underbrush suggest a wine built for the long haul. Tremendous opulence, richness, and intensity in addition to a dazzling finish with great flavor precision emerge from this riveting Pinot Noir. One of the finest Central Coast Pinots I have ever tasted, it can be consumed over the next decade…Bravo to proprietors and winemakers Bill Wathen and Dick Dore.”

2002 Sea Smoke Vineyard Pinot Noir
pdf product sheet

Production: 230 cases

This is our very first vintage working with Pinot Noir from Sea Smoke, a meticulously-designed and carefully farmed hillside vineyard in the Santa Rita Hills appellation near Lompoc. This wine is made up of two Dijon Clones (667 and 115). De-stemmed whole berries were inoculated and fermented after a lengthy cold soak. We punch-downed the “cap” a few times daily. De-juiced into 70% new François Frères barrels, this wine spent 16 months aging prior to bottling, unfined and unfiltered. This wine is packed with lots of smooth black and red fruits, a crème brulée mid-palate, and with spicy, earthy overtones.

2006 Syrah, Toasted Rope
Santa Ynez Valley
pdf product sheet

Production: 350 cases
Suggested Retail: $40
++SOLD OUT++

Appellation: Santa Ynez Valley
Varietals: 85% Syrah/15% Viognier
Clone(s): Syrah: Estrella/ Viognier: R1
Harvest: By hand, early morning October 31, 2006
Yields: 2 tons/acre
Crush: Whole berry destemmed into small, open top fermenters,
Pre-fermentation, cold soak for 4 days
Innoculum: ADY-L2226
Fermentation: 20 days, with punchdowns 2 times daily
Barrel Regime: Francois Freres French Oak, 40% new, aged for 15 months
Racking: Early spring 2007, then early spring 2008 before bottling
Bottling: March 3, 2008 without fining or filtration

**95 Points: Wine Advocate, June 2008, Robert Parker:
"Even more brilliant is the Cote Rotie look-alike, the 2006 Syrah Toasted Rope. A blend of 85% Syrah and a whopping 15% Viognier (an hommage to Guigal's Cote Rotie La Mouline?), it reveals exotic lychee nut and honeysuckle characteristics interwoven with notions of sweet cassis, kirsch, and licorice. Medium to full-bodied with fabulous concentration, a velvety, voluptuous texture, and superb length, this is an amazing effort from the Santa Ynez Valley. Anticipated maturity: now-2015. 95 Points" -Robert Parker, June 2008, Wine Advocate.

2 1/2 Stars: San Francisco Chronicle, December 19, 2008
Lively floral, high-toned, herbal nose with berry underpinnings. Savory herbal notes contine on the palate, whcih shows good structure and mouthfeel. A lighter style that brought roast lamb with rosemaary to the mind of one panelist. With 15% Viognier.

2004 Williamson Doré Syrah, Santa Ynez Valley
pdf product sheet

Production: 425 cases

Planted in 1999 by Dick and Jenny, the Williamson Doré Vineyard is a family affair. This seven-acre vineyard is located in the eastern portion of the Santa Ynez Valley, near Happy Canyon, where they make their home. The vineyard consists of four acres of Syrah.

Yields for Clone 174 were 2.4 tons per acre; Clone 877 were 1.9 tons per acre. The fruit was whole-berry de-stemmed into small open-top fermenters, and spent 10-15 days undergoing gentle extraction by “punch-downs”. It was dejuiced by gravity into 100% François Frères barrels (40% new) where it then aged 16 months before being bottled, unfined and unfiltered on March 13, 2006.

• 92 Points – The Wine Advocate – Robert Parker, Jr
  "The inky/blue/purple-hued 2004 Syrah Williamson Dore Vineyard boasts classic southern France-like notes of roasted herbs, sweet and sour cherries, blackberries, loamy soil, pepper, and incense. It is full-bodied and superbly concentrated, with great intensity, moderately high tannin, and enough glycerin, flavor, and fruit to back up its impressive structure. It should drink well for a decade or more."
  Vineyard Composition
  60% - Clone 174; 40% - Clone 877

2003 Williamson Doré Syrah, Santa Ynez Valley
pdf product sheet

Production: 450 cases

Planted in 1999 by Dick and Jenny, the Williamson Doré Vineyard is a family affair. This seven-acre vineyard is located in the eastern portion of the Santa Ynez Valley, near Happy Canyon, where they make their home. The vineyard consists of four acres of Syrah (“Kaitlin’s Block”- Clone 174, and “Drew’s Block” - Clone 877).

Vineyard Compostion:
60% - Clone 174, Kaitlin’s Block
40% - Clone 877, Drew’s Block

• 92 Points – Wine Spectator – James Laube
  “Ultrarich, almost syrupy, with dense, plush, smoky currant, blackberry, wild berry and exotic spices and game meat scents. Tightly focused, with a long, deep, rich finish and ripe, supple tannins, ending with a dash of cola. Drink now through 2009.”
  

2002 Williamson Doré Syrah, Santa Ynez Valley
pdf product sheet

Production: 430 cases

Planted in 1999 by Dick and Jenny, the Williamson Doré Vineyard is a family affair. This seven-acre vineyard is located in the eastern portion of the Santa Ynez Valley, near Happy Canyon, where they make their home. The vineyard consists of four acres of Syrah (Kaitlin’s Block, Clone 174 and Drew’s Block, Clone 877).

This bottling consists of 35% of Clone 877 (harvested September 30) and 65% of Clone 174 (harvested October 1). The grapes were 100% destemmed. Primary fermentation lasted for ten days in, small, open top fermenters. We manually punched down 2-3 times per day. The wine was then gravity racked to François Frères barrels (20% new). It was bottled, unfined and unfiltered, in the spring of 2004.

Vineyard Compostion:
60% - Clone 174, Kaitlin’s Block
40% - Clone 877, Drew’s Block

• 93 Points – Wine Enthusiast - Steve Heimoff
  “A wow! wine. Starts with a stupendous aroma that perfectly integrates toasty, caramelly oak with rich Indian pudding, gingerbread, sweet plum, cherry and spicy clove. The tannins are rich and ripe.”
  
• 89 Points – The Wine Advocate – Robert Parker, Jr
  “…reveals more oak than its siblings alsong with a complex, creamy black fruit nose with herbs; vanilla, chocolate and pepper in the background. Medium to full-bodied, nicely textured, and rich, it is an impressively made Syrah to consume over the next 5-7 years.”
  

2005 Cuvée Jeanne Marie, Williamson Doré Vineyard, Santa Ynez Valley
pdf product sheet

Production: 525 cases
Suggested Retail: $30
++ SOLD OUT++

2004 Cuvee Jeanne Marie, Santa Ynez Valley
pdf product sheet

Production: 390 cases

Planted in 1999 by Dick and Jenny, the Williamson-Doré Vineyard is located in the eastern portion of the Santa Ynez Valley. This could actually be labeled as Grenache since it makes up 80% of the blend, but then my mom’s name wouldn’t be on the label. There are plenty of bright red-fruit (pomegranate and watermelon) notes that make it easily accessible now. Yet there is some deeper, dark “stuff” hanging around out back that will bode well for some aging.

• 90 Points – The Wine Advocate, Robert Parker, Jr . “The most forward and lush offering here is the 2004 Cuvee Jeanne Marie, a blend of 80% Grenache and 20% Mourvedre. Sweet dark cherries interwoven with notes of white chocolate, earth, and pepper emerge from this full-bodied wine. Exhibiting outstanding purity of fruit as well as sweet tannin and a broad, savory, nicely textured and nuanced mid-palate and finish, this long, authoritative red can be drunk now and over the next 5-6 years.”

2003 Cuvee Jeanne Marie, Santa Ynez Valley
pdf product sheet

Production: 525 cases

Named in honor of Bill’s mother, the 2003 Cuvée Jeanne Marie is Foxen’s Rhône-style blend. This wine is comprised of Syrah, Grenache, Mourvedre and a small amount of Viognier. The Viognier was co-fermented with the Syrah. The wine lots were blended in the spring of 2003 and the wine then aged an additional year in François Frères barrels, of which 25% were new. It was bottled unfined and unfiltered.

Winemaker's Notes:
Notes of white pepper, plum and Bing cherries are nicely balanced by a plush, yet richly-textured, mid-palate. This would be an outstanding accompaniment with barbequed pork, lamb or steak. Also, this would be outstanding with a lamb stew!
– Bill Wathen, winemaker

• 89 Points – Wine Spectator– Jim Laube
  "Floral, white pepper and bay leaf flavors join ripe berry, plum and cola notes in this tightly wound Syrah. It opens up on the finish and, despite its tannic strength, keeps offering mineral, spice and berry flavors. Syrah, Grenache, Mourvèdre and Viognier. Drink now through 2009."
  

2002 Cuvee Jeanne Marie
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Production: 540 cases

Named in honor of Bill's mother, the 2002 Cuvée Jeanne Marie is Foxen's Rhône-style blend. This wine is comprised of Syrah (Carhartt, Morehouse and Vogelzang vineyards), Mourvedre (Vogelzang Vineyard), and a small amount of Viognier (Vogelzang Vineyard.)

Winemaker's Notes:
Notes of white pepper, plum and Bing cherries are nicely balanced by a plush, yet richly-textured, mid-palate. This would be an outstanding accompaniment with barbequed pork, lamb or steak. Also, this would be outstanding with a lamb stew!
– Bill Wathen, Winemaker

• 91 Points – The Wine Advocate – Robert Parker, Jr
  “The intriguing 2002 Cuvée Jeanne Marie, a blend of 71% Syrah, 27% Mourvedre, and 2% Viognier, reveals a perfumed, exotic style with broad, dense, yet supple-textured flavors of black cherries, herbs, lychee nuts, mushrooms, and earth. It offers a beautiful texture, nice flavor definition, and a long, spicy finish with no new oak. Drink over the next 3-4 years.”
  

2001 Morehouse Vineyard Syrah
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Production: 350 cases

The two-acre Morehouse Vineyard sits on a south facing slope near Solvang that experiences a wide fluctuation of temperatures throughout the year. It is a relatively mature vineyard, and its fruit consistently expresses notes of plum, blackberry, tar, and a unique mineral-like quality. Farmed by FOXEN since 1984, 2001 marks our last vintage from this little hillside vineyard. The fruit was fermented in small open-topped vessels, then de-juiced and pressed into François Frères barrels (100% new) where the wine aged for 20 months prior to bottling (unfined and unfiltered).

Winemaker's Notes:
2001 was an outstanding vintage, and the best Syrah I've made from this little vineyard. There is an excellent balance between the acid and tannin structure that enhances and complements the white pepper, ripe plum and black fruit flavors of the Morehouse Vineyard Syrah. Its distinctive minerality gives this wine an almost muscular feel and texture. This is not a Syrah for the meek.

2000 Santa Barbara County Syrah
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Production: 1000 cases

This wine is a blend of 86% Syrah from the Morehouse, Carhartt, Vogelzang, Tinaquaic, and Colson Vineyards combined with 14% Mourvedre from Rothberg and Vogelzang Vineyards. Both, Rothberg and Morehouse Vineyards are farmed by Foxen. The Tinaquaic Vineyard is Foxens’ estate vineyard, which is dry farmed.

Winemaker's Notes:
This wine shows red and black fruit, roasted coffee, cocoa, white pepper, and smoky bacon fat. This wine displays earthy gamey characteristics on the palate.

2005 Range 30 West
Santa Ynez Valley (Happy Canyon)
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Production: 550 Cases (750ml)
Suggested Retail: $35
++ SOLD OUT++

2002 Foothills Reserve, Santa Ynez Valley
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Production: 490 cases

The 2002 Foothills Reserve is our fourth vintage and the finest effort to date of this Bordeaux-style blend. The Cabernet Franc and Merlot were sourced from the exciting new Happy Canyon region (located in the eastern portion of the Santa Ynez foothills, at the base of the San Raphael Wilderness) and the Cabernet Sauvignon was sourced from Ballard Canyon in the heart of the Santa Ynez Valley.

The 2002 version of our Foothills Reserve adds Cabernet Sauvignon (for the first time) to our blend. Individual lots of Cabernet Franc, Cabernet Sauvignon and Merlot were aged 22 months in French Taransaud oak barrels (of which 75% were new). The lots were then blended prior to bottling, unfined and unfiltered.

Winemaker's Notes:
“This wine shows exotic aromas of spice, dark fruit, cigar box and graphite, followed by flavors of currant, plum and Bing cherries with a silky texture and striking balance. Drink now or cellar 6-8 years.”
– Bill Wathen, winemaker

Vineyard Composition:
Cabernet Franc (44%): Vogelzang Vineyard (Happy Canyon) Clone 341
Merlot (41%): Westerly Vineyard (Happy Canyon) Clone 3,Vogelzang Vineyard (Happy Canyon) Clone 181
Cabernet Sauvignon (15%): Stolpman Vineyard ( Ballard Canyon)

2001 Foothills Reserve
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Production: 1400 cases

The 2001 Foothills Reserve is our third vintage, and finest effort to date, of this Bordeaux-style blend. The fruit is sourced from the exciting new Happy Canyon region (located in the eastern portion of the Santa Ynez foothills, at the base of the San Raphael Wilderness), and from the mesas of the Alamo Pintado corridor, in the heart of the Santa Ynez Valley.

Vineyard Composition:
Merlot (72%):
– Carhartt Vineyard ( Alamo Pintado) Clone 8
– Westerly Vineyard (Happy Canyon) Clone 3 Palms
– Vogelzang Vineyard (Happy Canyon) Clone 181
Cabernet Franc (28%):
– Westerly Vineyard (Happy Canyon) Clone 341
– Vogelzang Vineyard (Happy Canyon) Clone 341

• 89 Points – The Wine Advocate – Robert Parker, Jr
  “European-style red offering a dense, ruby/purple color as well as a big, sweet nose of white chocolate, blackcherries, currants, cedar and high class French oak. A rich, multidimensional, well-textured, medium to full bodied, long red with supple tannin, it should drink well for 7-8 years. A superlative effort.”
  

2000 Foothills Reserve
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Production: 1300 six-packs

We are proud to introduce the 2000 Foothills Reserve—Foxen’s answer to Cheval Blanc. Due to the overwhelming reception for the inaugural (and extremely limited) 1999 Foothills Reserve, we decided to make this special wine an integral part of the Foxen family. The fruit is sourced from the exciting new Happy Canyon viticultural area (located in the eastern portion of the Santa Ynez foothills, at the base of the Los Padres National Forest), and from a hillside vineyard (overlooking the Alamo Pintado corridor in the heart of the Santa Ynez Valley).

In 2000, the Happy Canyon fruit ripened the 3rd week of September, while the Merlot from Carhartt Vineyard ripened a full month later in late October. De-stemmed whole berries were fermented in small open top tanks for 2-3 weeks. Once pressed into oak barrels (60% new Taransaud) the wine aged for 22 months before it was delicately bottled without fining or filtration.

Vineyard Composition:
70% Merlot, 30% Cabernet Franc

• 91 Points– Wine & Spirits
  "Cool and firm in its structure, this blend of merlot (70 percent) and cabernet franc is richly fruited yet tense and fragrant, suited to lobster in the same seaside logic as an austere Bordeaux. An oceanic red."

2005 Cabernet Sauvignon,
Santa Ynez Valley
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Production: 190 Cases
Suggested Retail: $34
++SOLD OUT++

Appellation: Happy Canyon (proposed appellation)
Vineyard: Vogelzang Vineyard (non hillside section)
Varietals/Clones: 45% Cabernet Sauvignon, Clone 8/ 43% Cabernet
Sauvignon, Clone 141/ Merlot , Clone 181
Harvest: By hand, Cab Sauv on November 4/ Merlot on October 14
Yields: Around 3 Tons/acre (~6 pounds per vine)
Crush: Destemmed whole berries into small, open top fermenters
Innoculum: ADY- Bordeaux
Fermentation: Pumpovers 2 times daily for 3 weeks. Gravity drained into barrels
Barrel Regime: Taransaud French Oak; 75% new; aged for 22 months
Racking: 3 times during Elevage
Bottling: August 8, 2007

Winemaker's Notes:
"Cherry, spice, cigar box, cedar. Not a heavy weight, so very food friendly.”
– Bill Wathen, winemaker

Appellation: Santa Maria Valley
Clone(s): An old selection from the Christian Brothers
Harvest: Hand Harvested on September 27 th, 2004
Yields: 1.65 Tons Per Acre (2.4ppv)
Crush: Whole berry destemmed into open top fermenters
Innoculum: ADY-CSM
Fermentation: Pumpovers 2 times daily for 2 weeks
Barrel Regime: Gravity free run from fermenter to barrels; 60% new Saury French oak barrels for 22 months
Racking: 2 Times prior to bottling
Bottling: August 8, 2006 without fining or filtration

Winemaker's Notes:
“Aromas of dense, dark cherries, blackberries, black currants and green and black peppercorns greet the nose, while lush flavors and scents of black fruit, leather and tobacco fill the mouth of this outstanding vintage of Foxen’s estate Tinaquaic Vineyard Cabernet Franc.”
– Bill Wathen, winemaker

2005 Sangiovese Williamson Dore Vineyard,
Santa Ynez Valley
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Production: 200 cases
Suggested Retail: $40
++SOLD OUT++

Appellation: Santa Ynez Valley
Varietals: 100% Sangiovese,
Harvest: Hand Harvested morning of October 11, 2005
Yields: Around 3 tons per acre
Crush: Whole berry destemmed into small, open top fermenters
Innoculum: Brunello di Montalcino 45
Fermentation: 22 days, with pumpovers 2 times daily
Barrel Regime: 22 months in Taransaud French oak, 25% new
Bottling: August 7, 2007 without fining or filtration

Winemaker's Notes:
"This is a special offering from Jenny and Dick’s little vineyard in eastern Santa Ynez Valley. I was in Italy this past summer and took the opportunity to immerse myself in the Tuscan culture—meaning, I drank a lot of Chianti. Well, this wine has an old world charm that puts it right up there with Chianti Classicos . It displays incredible structure, firm and assertive, with a dry, robust finish—making it a perfect food wine. I aged it for 22 months (with 25% new French oak) because the fruit could handle it. With my newly inspired Italian-style home cooking, this wine is my new kitchen fave." - Bill Wathen

2004 Sangiovese Dominique, Williamson-Dore’ Vineyard, Santa Ynez Valley

Production: 100 cases

Only 100 cases of this 100% Sangiovese was produced off Dick and Jenny’s Vineyard in 2004. This wine is rapidly becoming a cult Cal-Ital around the area, and rightly so. A nose full of ripe cherries, strawberries and rose petals, followed by strawberry-cherry flavors in the mouth, with firm tannins and ample acidity, indicative of a good future. This wine will stand up to spicy pizza or pasta (think hot Italian sausage, or Chorizo), as well as roasted garlic chicken or pork.

2004 Sangiovese Volpino, Santa Ynez Valley

Production: 200 cases

Appellation: Santa Ynez Valley
Varietals: 75% -- Sangiovese, Faith Vineyard, Clone Rodino (Toscana);
25% -- Merlot, Plam Vineyard, Clone 181 (Pomerol)
Harvest: By hand; Sangiovese - September 20, Merlot - September 27
Yields: Sangiovese - 1.15 TPA, Merlot - 2.4 TPA
Crush: Whole berry de-stemmed
Innoculum: Yeast - Brunello de Montalcino 45
Fermentation: Pump-overs 2x daily; gravity-free run to barrel after 14 days.
Barrel Regime: 22 months in one and two-year old Taransaud (Cognac region) barrels
Bottling: August 8, 2006 - without fining or filtration

Winemaker's Notes:
"This wine drinks deliciously with anything from burgers to pasta to pizza. It displays aromas of rose petals, earth and raspberry liqueur-with sweet cherry flavors and texture of well worn leather." - Bill Wathen