2006 Ten–Goal — Sold Out

350 cases produced

Ten Goal actually qualifies as Cabernet Sauvignon as it comprises 90% of the blend, with the balance an even split of Cab Franc and Merlot, and here the black fruits are condensed and booming on the palate, thick and soft with hints of licorice adding to the dark and alluring flavor landscape. It's a blockbuster and it should age a minimum of 5 years and last for two decades although you will never regret opening a bottle. It is called TEN~GOAL as a polo player's skills are expressed in goals and range from minus two to ten, with ten being the best. There are only five ten-goal players in United States. BARRACK TEN~GOAL is the best wine from the estate.

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2005 Ten–Goal — Sold Out

350 cases produced

Ten–Goal is a blend of head trained steep hillside Block 8 Cabernet Sauvignon, selected barrels of Merlot, and a bit of Cabernet Franc. The aromatics of white chocolate, ink, violets, black bing cherries and hints of earth and toasted oak which gives a full–bodied, dense, and layered wine, with a sweet fruit. The sum is greater than the parts with the Cabernet Sauvignon bringing the strength and backbone, the Merlot the lush sweet middle palate, and the Cabernet Franc adding the spice and verve.

2004 Ten–Goal — Sold Out

125 cases produced

A polo player’s skills are expressed in goals and range from minus two to ten, with ten being the best. There are only five ten–goal players in United States. BARRACK Ten–Goal is the best wine, carefully blended, from grapes grown at Happy Canyon Vineyard. It is strikingly complex. Ten–Goal is a blend of 40% Block 8 Cabernet Sauvignon, 40% selected sections of Block 1 & 2 Merlot, and 20% Block 3 Cabernet Franc. The aromatics of white chocolate, ink, violets, Chambord liquor, with hints of earth under green grass and freshly shaved truffles lead to a full–bodied, dense, and layered wine, with a sweet fruit and clarity, massively intense flavors, and well integrated grape and oak tannins. The sum is greater than the parts with the Cabernet Sauvignon bringing the strength and backbone, the Merlot the lush sweet middle palate, and the Cabernet Franc adding the spice and verve. It’s a blockbuster and it should age a minimum of 5 years and last for two decades although you will never regret opening a bottle.

“The 2004 Barrack Ten Goal is a blend of 40% Cabernet Sauvignon, 40% Merlot, and 20% Cabernet Franc. This Pomerol—styled red exhibits a deep ruby/purple color as well as aromas of juicy black fruits, espresso roast, chocolate, cherries, and flowers. A sensational effort, it could easily compete with some of the 2005 Bordeaux barrel samples reviewed in issue #164. Fresh, delineated, juicy, and pure, with a lovely texture, full body, and a layered mouthfeel, this stunning red should be at its finest in 2-3 years, and last for 15 or more. This seriously endowed, inspirational offering is one of the finest Bordeaux–styled red that has been produced in the Santa Ynez Valley.” Rating: 91 Points — Robert Parker (Aug 2006)

2005 Brand — Sold Out

350 cases produced

Brand is mostly Merlot with dash of Cabernet Franc and a pinch of Cabernet Sauvignon. The Merlot vines are from two clones planted side by side at the very top of a high plateau which offers 360 degree views of the neighboring vineyards below. As dark and concentrated as the 2004 the 2005 offers an even more elegant expression of Merlot. The wine has a very fine nose with hints of blackberry, plum, oak wood, and currants. On the palate it is very diverse from front to back jammy fruit, hints of espresso, herbs, and tobacco. The wine caresses the mouth. The Merlot is blended with just enough stern Cabernet Sauvignon and spicy Cabernet Franc to make a wine that will improve in the short term but will be at it best in 7 to 10 years.

2004 Brand — Sold Out

125 cases produced

A Merlot based wine from the top section of this high plateau vineyard. It is a very dark deeply colored wine with a luscious velvety appearance in the glass. The super rich nose features notes of black plums, crème de cassis, licorice, dark earth, cola, toasty oak, and cedar smoke. The finish has a sweet and sexy complexity, richness of fruit, and incredible concentration. The tannins are very smooth and there is just bit acidity suggesting a wine to drink sooner but that will improve with four to five years of bottle age. I have tasted this wine from barrel for the last 14 months and it is the definitive silky merlot.

“The dark ruby/purple–colored 2004 Barrack Brand, a blend of primarily Merlot with small quantities of Cabernet Sauvignon, Cabernet Franc, and Syrah, is Santa Ynez’s version of a St. Emilion. Well–integrated, high quality French oak is accompanied by hints of mocha, raspberries, graphite, and blueberries. Medium-bodied and elegant with good underlying acidity, beautiful depth of fruit, and a firm, tannic edge, it may merit an even higher score after some additional bottle age.” Rating: 90 Points — Robert Parker (Aug 2006)

2008 RESERVE PIOCHO “Happy Canyon Vineyards®”, Santa Ynez Valley

As our vineyards mature we have increasing been able to get a reasonable crop from our steep hillside Cabernet Sauvignon plantings. A decision to make a reserve PIOCHO wine was the result of the quality we saw in the older vine Cabernet Sauvignon. The wine in the glass reveals extraordinary aromas of cherry fruits with hints of licorice and blackberry. The palate is dense and powerful with loads of dark berries, black raspberries and a tad of chocolate. There is a bit of the lovely oak we use with muted earth and dried cherries flavors in the mouth. The wine is matured in half new and half one year old Taransaud French oak barrels for 24 months, stirred in barrel and then racked three times before bottling. Although it already shows considerable lusciousness with appropriate foods (grilled fatty meats, braised meats, and game), we believe offer more with three to five years of additional bottle age from the winter 2010 release date.

2008 PIOCHO “Happy Canyon Vineyards®”, Santa Ynez Valley — Sold Out

PIOCHO is slowly over the years becoming more of a Merlot based wine. As our hillside vines mature we are finding the quality and finesse of the Merlot judiciously blended with our other Bordeaux varietals make the most approachable wine. There is a simple deliciousness to the wine; a deliciousness that has become a trademark for the PIOCHO wine. The wine is matured in all Taransaud French oak barrels for 24 months, stirred in barrel and racked three times before bottling. The bouquet leaps out of the glass with dark fruits, blackberries, cassis, toasty vanilla and an earthiness that develops nicely in the glass. The palate is all encompassing, defined rich and round with soft tannins and an appealing balance with a mouth-watering velvety finish. There are layers of fine wood and grape tannins that balance with the red and black fruit flavors and provide the framework for the long and intense finish.

2007 PIOCHO “Happy Canyon Vineyards®”, Santa Ynez Valley — Sold Out

780 cases produced

PIOCHO is the name of the ranch and, loosely translated, means “Where the two rivers meet and go to Heaven”. The blend is 50% Cabernet Franc, 35% Cabernet Sauvignon, 5% Merlot, 5% Petit Verdot, and 5% Malbec. PIOCHO is a selection of the finest barrels of Cabernet Franc from the gravelly loam shelf located between the Merlot and Cabernet Sauvignon vines. This is all estate fruit only from the best little sections of the vineyard. The production in 2007 was way down resulting in a denser, darker, wine — clearly the most powerful PIOCHO to date. The 2007 has higher extraction, integrated tannins and loads of cherry aromas, leather, and intense mouth feel. Perfect with grilled rib–eye.

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2006 PIOCHO “Happy Canyon Vineyards®”, Santa Ynez Valley — Sold Out

550 cases produced

PIOCHO is the name of the ranch and, loosely translated, means “Where the two rivers meet and go to Heaven”. The blend is 50% Cabernet Franc, 35% Cabernet Sauvignon, 5% Merlot, 5% Petit Verdot, and 5% Malbec. PIOCHO is a selection of the finest barrels of Cabernet Franc from the gravelly loam shelf located between the Merlot and Cabernet Sauvignon vines. This is all estate fruit only from the best little sections of the vineyard. The production in 2006 was way down resulting in a denser, darker, wine — clearly the most powerful PIOCHO to date. The 2006 has higher extraction, integrated tannins and loads of cherry aromas, leather, and intense mouth feel. Perfect with grilled rib–eye.

2005 PIOCHO “Happy Canyon Vineyards®”, Santa Ynez Valley — Sold Out

912 cases produced

The 2005 PIOCHO is a blend of 40% Cabernet Franc, 30% Cabernet Sauvignon, and 30% Merlot. Piocho is a selection of the finest barrels of Cabernet Franc form the gravelly loam shelf between the Merlot and Cabernet Sauvignon vines. All estate fruit only from the best little sections of the vineyard that are farmed for this special wine. The wine is all about the extraordinary quality of the Cabernet Franc in 2005. The stems were fully brown and the clusters were grocery store perfect and all exactly the same shape. The wine is dominated by Cabernet Franc which, when grown at this special place, is truly extraordinary. Certainly the best PIOCHO to date and as the vines mature we are giddy about the future with the gamble won. We fully expect this wine improve with age. The wine is aged 18 months in a combination of new and aged Tauransaud barrels from France.

2008 CHUKKER, Santa Ynez Valley — Sold Out

CHUKKER returns: coming around (as the name implies) each year as the perfect wine for the season.  Every spring the mood harkens for this stylish new (nouveaux) and novel wine.  CHUKKER is ideal for spring and her festivities, religious (Easter), pagan (a celebration of the fertility of the earth) and secular (CHUKKER rocks with Spring Equinox).  Spring lamb and CHUKKER is an ideal match. CHUKKER is inspired by the great Chinon and Bourgueil wine from the Loire Valley that are served cool and consumed mostly in Paris bistros.

This year’s CHUKKER is a blend of estate grown (mostly whole cluster) stainless steel fermented Cabernet Franc (40%), with estate grown, traditionally made, (in small open top fermenters) Cabernet Franc (15%), Merlot (15%), and Cabernet Sauvignon (30%) added in.