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 Our Estate Chardonnay is a massal planting (a field blend) of six different clonal selections naturally creating a wide diversity of flavor and nuance, and are from vines grown in a mixture of clay and diatomaceous soils. These oceanic fossils (diatoms) in our dirt provide a fascinating mineral and saline thread to the wine while also stressing the vines. When you add these growing conditions to our north-facing vines that receive less sunlight, you create ideal circumstances for growing and producing exceptional Chardonnay.

The Sta. Rita Hills region delivers some of the finest examples of Chardonnay in California because our climate is like “refrigerated-sunlight”. This results from the bright sunshine we enjoy throughout the growing season, competing again the cold winds coming from the Pacific Ocean. It is this dichotomy that creates beautiful Chardonnay that has a citrus freshness and richer flavor akin to something more decadent like a mix of Meyer Lemon, Yuzu and Lemon oil. During vinification, we approach the wine with a conservative yet strategic use of new French oak and no lees-stirring. Combined together, we feel our farming and cellar approach produces magical white wines that are profound, thought-provoking, age-worthy (5+ years), minerally and food-friendly. 100% wild yeast. Barrel fermented and aged in 25% new French oak puncheons for 16 months. Full ML and no bâtonnage. 392 cases. 13.4% alcohol. White gold color and explodes with aromatics of lemon pie, yellow pit fruit, cherimoya, French butter, olive oil, marzipan and sage. Nice medium weight on the palate. Vibrant, rich, salty and elegantly balanced in the mouth. Classic SRH Chardonnay.
$42.00 per Bottle
 This is our fourth bottling of ROSA, coming from only a 2.8 acre vineyard block, and demonstrates how enjoyable Chardonnay really can be when grown and approached correctly. To us, there is no argument for why Chardonnay often remains one of the most expensive and celebrated wines in the world. The fruit for ROSA always yields an exotic and highly aromatic wine due to its north-facing exposure (less sunlight), and planting on three different types of ocean based soils (Calcareous, Diatomaceous and Limestone), mixed in with our heavier clay. Because of the fruit’s striking intensity, our team feels this wine can benefit from more time, in more new oak, which only increases the wine’s fullness, richness and age-ability (7+ years). Barrel fermented in 100% new French 581 gallon Foudre (10 times the size of a normal barrel) with 16 months elevage. Full ML and no battonage. 475 cases. 13.5% alcohol. Yellow-gold color with aromas of exotic lime, yellow pit fruit, white chocolate and hay. A fresh and lively palate mixed with a rich, mouth-filling decadence and concentration. Long-lived.
$54.00 per Bottle
Our Estate Pinot Noir represents the heart of our organically farmed vineyards with grapes sourced from every block, with multiple row orientations, sun aspects and clonal selections, all of which are planted in rich clay soils. Having these unique soils, creates a fuller and deeper impression in the mouth much the way marbling in Wagyu beef produces a far more succulent dining experience. It is a classic example of Pinot Noir and is a great entry point into understanding our vineyard and reflects the essence of our terroir. Derived from a selection of our small blocks, this wine expresses the roundness derived from our rich clay soils, while also conveying the tension derived from the maritime influences that challenge our vines every day. Blending these blocks provides us the opportunity to produce wines that are immensely drinkable now, yet will also deliver great drinking for the next 3-5+ years. Native yeast fermented in concrete. 10 months in 20% new French oak. 20% whole-cluster fermented. 489 cases. 13.0% alcohol. Beautiful deep garnet red hue with bright red fruit notes of fresh raspberry and cherry mixed with nuances of orange tea, sandalwood, forest floor and tropical fruits. The palate is dense and velvety with a mouth-filling, deliciously satiating texture.
$42.00 per Bottle
 Now in its fifth year of production, our UNUM Estate Pinot Noir bottling has firmly established itself at the top of the pecking order within our Estate line-up of wines. Sourced from our oldest vines, which were planted in 2006, and encompassing only two acres of Dijonnaise Clone 667, this block enjoys a beautiful south sun-facing orientation on rich, dense clay, creating fruit
that always over-achieves qualitatively. We attribute the wine’s luxuriousness and roundness to its denser clay soils much like the way marbling in Rib-Eye steak increases the meat’s flavor and generosity versus less fatty and flavorful cuts of meat. The wine weighs more beautifully in the palate and is both broader, deeper and longer in its finish relative to our Estate Pinot Noir.
This extra architecture increases the concentration al-lowing the wine to be enjoyed now with more complex Pinot Noir friendly dishes while also assuring its age-worthiness for more than 5+ years. 100% native yeast. 20% whole- cluster fermented in concrete. Aged 14 months in 33% new French oak. 495 cases. 13.6% alcohol. Darker red in color than its sibling above with more intense fresh aromatics of red cherry and brambly red fruits. There is a fascinating mélange of white blossoms, rose petal, iron, leaf-litter and sandalwood. The palate is generous, richer, and creamier
$60.00 per Bottle
 Not only is the Sebastiano Vineyard an impressive site for growing exquisitely textured and minerally Chardonnay, it is also well-suited for producing beautiful cold-climate Syrah. Planted in 2007 for Sashi Moorman, this is the highest elevation Syrah vineyard in the Sta. Rita Hills and is therefore on nutrient deficient clay and limestone soils and entirely exposed to the brutal ocean winds. While very different from the Northern Rhône regions of Cornas and Crozes-Hermitage, the cold and windy climatic conditions are very similar.

When Syrah is grown in a cold extreme place like this, it becomes extremely aromatic with purple flowers, briary fruit, black pepper and black olive nuances. In our case, these gorgeous aromatics are further accentuated because the wine was fermented entirely as whole-cluster in a 4-ton concrete fermenter, and then aged for almost two years in a 581 gallon neutral Foudre – none of which are common practices in the U.S.

The results are serious with incredible complexity and yet the wine remains fresh, supple and delicious on the palate with at least a decade of life ahead of it. Syrah is going through a renaissance in California because it is finally being planted in the right places, farmed in the correct fashion and approached traditionally in the cellar by Winemakers like Sashi, who were weaned on the compelling wines from the Northern Rhône. 100% whole-cluster. Two years in foudre. 594 Cases. 13.5% alcohol. Dark purple hue with rich and intense aromas of wild blue and black fruits, violets, lilacs, Kalamata olive, peppercorn anise, asphalt and liquid smoke. On the palate, this complexity becomes cohesive and driven with fresh dark brambly fruits, kirschy suppleness and very concentrated flavors. Long-lived and a must decant if drunk in the next 1–3 years.
$56.00 per Bottle