Thank you for your interest in Ernest Vineyards.
Our current release wines are available for Allocation and Club Members, please join for access.
Please browse our selection of previously released wines below, available in limited quantities.
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Single Vineyard Rosé Edaphos
Single VineyardErnest Vineyards specializes in site-specific wines. Each of our wines comprises grapes from one vineyard and one vineyard only. For our Ernest labels, we use grapes from seven sites in all. Some sites are well-draining, some are on hillsides. Some face west, some are considered cold-climate. We work closely with growers and vineyard managers at each site to dial-in the farming to adhere to a style that maximizes flavor ripeness while keeping sugars down and acidity high. The result: Wines that are pure expressions of the sites from which they came.
Henry David Vineyard Aligoté 2018
Fallenleaf Vineyard Chardonnay 2017
Brilliant pale-yellow to white gold in color with mineral aromas leading to discreet floral notes, unripe peaches, nectarines, and a touch of sweet almonds. A lingering mélange of bright fruit, minerality and intense acidity provide a refreshing but weighty palate.
Cleary Ranch Chardonnay 2017
Romanini Vineyard Pinot Noir 2017
Cleary Ranch Pinot Noir 2017
Hues of crimson and garnet with roses, raspberries, summer cherries and crushed stones on the nose. Subtle and assertive on the palate with a persistent rhubarb and pomegranate juiciness married with soft tannins and balanced acidity.
Grand Vent Vineyard Pinot Noir 2017
Deep red and purple tones reveal ripe blackberries and black plums with hints of wild sage, thyme, and damp earth. An elegant oak frame contains concentrated flavors of black fruits, plum skin, and spicy herbs, an unbashful and powerful expression of Pinot Noir.
Rayhill Vineyard Pinot Noir 2017
RoséWe produce rosé under the Eugenia label; our current release, from the 2019 vintage, include two different wines. One—The Country Wife—is a rosé of cinsault, and is just like all of our other single-vineyard wines, made with grapes from one vineyard and one vineyard only. Another—The Motley—is a rosé of pinot noir, and is a blend from our very coldest pinot noir sites.
2019 Eugenia Rosé 6 PACK
Central Coast / Sonoma Coast
2019 Eugenia Rosé MIX CASE
Central Coast / Sonoma Coast
San Lucas Vineyard Rosé of Cinsault 2019
Rosé of Pinot Noir 2019
EdaphosIn addition to Ernest and Eugenia, we own and operate a third label: Edaphos (pronounced ee-dah-fos). It means “base,” “ground,” and “soil” in Greek; we felt it was a good expression of our attitude behind this winemaking. We consider this part of our business to be our “laboratory,” the place where we make small-lot wines that incorporate new and exciting approaches to winemaking with different styles and off-beat grape varietals. Sometimes we also call it our “sandbox.” The Edaphos strategy enables us to explore, experiment, and apply some of the lessons we learn to wines we make under our other labels. It also allows us to produce different wines whenever we feel like making them.
Concentrated canary gold in color leading to rich aromas of yellow apples, dehydrated pears, honeycomb with faint gardenias framed by mineral notes. Refreshing texture with lush flavors of lemon curd and dried apricot married with clean acidity.
Entirely destemmed and fermented in stainless steel. Gently pressed and moved to concrete Egg for slow malolactic fermentation. Racked after 9 months and moved to neutral puncheon for another 6 months. Bottled unfiltered with 30 ppm SO2.
2019 TrousseauThis wine is a textbook example of the best Trousseau out there with mixed aromas of sour red berries, pine resin and an indescribable suggestion of salinity to top it all. At only 12% alcohol it is actually pretty assertive and vibrant on the palate. The sourness of the red fruit is fully revealed and framed by sharp acidity and medium dry tannins.
The yield varies greatly due to being a favorite of the local bear population. In 2019, we got a whopping 1.33 tons. It had been our desire to make this wine using carbonic fermentation and this year we had enough to fill our Concrete Egg. Joseph bucketed, all 2,666 pounds into the Egg, and kept it sealed. It spent one month in the Egg without any opening. We shoveled it out, lightly pressed it in our basket press and combined the free run and press into neutral barrel and puncheon. The wine was racked before bottling unfined and unfiltered without the use of sulfur at any point of production. 77 cases made.