Offers an expressive mix of aromas of pear, lychee, and honeysuckle, with hints of toasted hazelnuts. Rich and creamy mouthfeel up front, and then an explosion of bright acidity of yellow grapefruit and tangerine, which finishes with wonderful integrated notes of riverbed stones and salinity, fairly dry on the finish.

The 2023 Monterey Pinot Grigio is a dynamic wine that feels like a spicy candy from your childhood. Immediately upon opening the wine is saffron, cantaloupe and sticky mango rice with a round palate of shortbread biscuit and marshmallow. There is a kiss of texture on the mid-palate that grips the sides of your mouth and quickly shifts to a silky finish. Given the vibrant profile of the wine, the 2023 Pinot Grigio would be delicious alongside ceviche, grilled rockfish, or sweet potato tacos!

This classic expression of Riesling from Arroyo Seco blossoms in the glass with aromas of pool toys, freshly baked bread, and yuzu oil. The wine wraps around your mouth with a soft coating of viscosity and transitions to delicate acid with a clean and tense finish of sunflowers and shortbread. As time passes, the wine opens even more and rounds out the palate to a soft, inviting expression of Riesling. For food pairings I would explore soft cheeses with whole grain crackers, quiche, and asparagus with soft boiled
egg. Drink now – 2028.

The 2019 Late Harvest Riesling is straw in color with a brilliant translucent rim. Medium-bodied and semi-sweet without feeling weighty, with aromas of candied citrus, fresh jasmine, hints of lychee and quince, with flavors of ripe apricot, orange blossom honey, essence of ginger and rosemary. This wine has balanced acidity.

The 2021 vintage of the Basor Terrace Viognier shows great varietal expression while also captivating the benefit of cool climates, such as the Santa Cruz Mountains. The wine has a warm aromatic profile of sunflowers, pollen, rye spice, mango, and warm beach sand. The palate has a bright front palate and fades seamlessly to an oily mid palate with notes of cantaloupe and salted sourdough bread. These warm and generous aromatics of viognier lend themselves well as a compliment to spicy foods; think curries, shrimp Pad Thai, mole, and other energetic dishes. Drink now – 2028, serve in all-purpose stemware, and serve slightly above refrigeration temperature.