This wine keeps things light and bright, with traces of honey, peaches and apple with a citrusy tang of orange for a potent potable you can’t put down.

Rick used minimal-intervention winemaking to create your easy-drinking white, letting the grapes run their course from the vineyard into the bottle with tons of flavor intact and ready to show off.  

Filet fresh fish and throw it on the grill with a few halved lemons to bring out this white’s buzzy side. Just be sure to have an extra bottle on hand - chef’s gotta hydrate!

A tropical medley of pineapple and peach crosses paths with vanilla and a splash of lemon for some seriously refreshing sipping capped off by a long, smooth finish.

With state of the art farming, gentle processing and – most importantly – Angel funding, Rick took these grapes from the oldest vineyard in Santa Barbara County and turned them into a full, juicy summer white just for you.

Rick made this wine with immediate drinking in mind, but says aging it for a few years could also bring out a little more flavor depth. When the time is right, sipping alongside an extravagant dinner plate of surf and turf - like sizzling steak with buttery lobster - is a must.

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.