Rick’s latest Central Coast white is a cool-climate thirst-quencher loaded with fruity flavors like apple and white peach, backed by a layer of toasty vanilla and coconut from a special bit of oak aging.
Made with grapes from the cool, rolling hills of southern Monterey County, Rick’s Chardonnay packs a smooth, round mouthfeel and scrumptiously long finish.
Whether you age it a few years or pop the cork on arrival, for best results just make sure you sip it beside a heap of mouthwatering, buttery Dungeness crab or hearty, grilled sea bass. Yum!
- The kind of dark and toasty red that belongs in a log cabin – full of cozy winter flavors like plums, cocoa and woodsy barrel-age.
- ...made by your Santa Barbara savant, Rick! He's a winemaking guru when it comes to cool-climate creations like this savory Syrah, with 30+ years of coastal winemaking experience. Just one sip of this treasure from Rick and you'll see where your Angel funding went!
- Serve with juicy pork ribs, slathered in a spicy-sweet marinade. It might be the messiest meal ever... but worth it? 100%.
- Smooth, sumptuous and rich old-vine Pinot Noir, harvested from the breezy oceanside hills of Santa Barbara County.
- Rick let nature do its best work and made your elegant Central Coast red with minimal intervention – after harvest, he gathered up all of his grapes into oak barrels, and let every delicate fruit flavor build to a crescendo of smoky dark cherries. Mmmm.
- This is a rich, complex Pinot (and a gold medal winner!) – so silky, lush and round, it'll wrap you in warmth like a winter sweater. If you're hankering for perfect holiday wine, you've found it.
Tend to turn your nose up to buttery Chardonnay? Give Rick’s a try – his unique, unoaked white is overflowing with fresh fruit flavors like ripe nectarines, tropical fruit and a touch of golden honey.
With Angel support, Rick gathered grapes from a cool hillside vineyard off California’s Central Coast, fermented them cold for vibrant flavor and aged the wine on lees to give your crisp Chardonnay the perfect amount of creaminess.
Only a winemaker with 30+ years of experience could bring you a luxurious white like this – and Rick’s thankful that you let him! Pour a frosty glass of this refreshing Chardonnay with fresh-grilled lemon cod, kick your feet up… and call it a day
Rick’s deeply delicious red is chock full of heavenly, hearty dark fruit flavors from ripe raspberry to lush plum, all topped off by a warm, spicy finish. It’s a wine full of Santa Barbara soul like only a winemaking master such as Rick could pull off.
In Rick’s 30 years of winemaking, this is easily one of the most decadent and elegant single-vineyard Syrahs he’s ever made - with premium fruit from the oldest appellation of Santa Barbara wine country.
Rick’s built a name for himself making top-rated Syrahs – but this dream wine was his favorite to make thus far! This is one wine you want to have this holiday – but so do most Angels. Make sure you take home your share while it lasts!
Drenched in ripe bananas, baked apples and sweet peaches, this fresh, fruity white is your refreshing answer to those long, hot summer days ahead.
Rick lets these grapes from the Santa Ynez Valley's famous Camp 4 Vineyard speak for themselves - with minimal handling, these grapes can grow wild (and develop rich flavors to match). His philosophy? Make the grapes do the work! “Don't screw it up and you can't go wrong,” he says.
Rick made this ready to drink now, but says you can also age it for up to 5 years to transform some of the flavors. Serve up with grilled pork chops and roasted butternut squash drizzled with honey for full effect.
Full of light, citrusy fruit and packing a lush, juicy mouthfeel, this white wine is dripping with ripe peach and honeysuckle that sticks around for a refreshingly lazy finish.
Rick blended up Santa Barbara’s most sought-after Grenache Blanc, Roussanne and Viognier grapes for this wine – some from the county’s oldest vines, a few from famous vineyards and all just plain delicious.
Sip this white upon arrival or let it age for a few years. Either way, when the time comes, make sure a summery plate of clam linguini – splashed with fresh lemon and garden-fresh olive oil – is involved.