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!
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 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.
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.
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 and with buttery lobster - is a must.
- Oscar and Claudia’s refreshingly crisp Alvarinho is full of juicy citrus and tropical fruits that’ll transport you to the sun-soaked valleys of Portugal.
- This cool, crisp white comes from a super-small and exclusive Portuguese wine region where warm days, cool nights and stretches of rain grow super-juicy grapes (perfect for mouth-watering whites).
- Bring out this zippy, fresh white with a platter of jumbo prawns that have been marinated in garlic and kissed by the grill. Al fresco feasting will never be the same again.
- With its vibrant citrussy backbone and bright refreshing finish, Karen’s Lodi Sauv is the mesmerizing white you need for sun-soaked weekends on the deck.
- All the fresh flavors inside are thanks to Karen picking grapes at just the right time - in the middle of the night, when the air is crisp and cold and all the juice is locked inside. Thank goodness this passionate winemaker is willing to start work at 3 AM!
- Karen’s Sauv slips down famously with Baja style fish tacos – load them up with creamy avocado and fresh lime, then sit back and dream of la playa.
- An aromatic white brimming with zesty lemon and bright juicy peach. David’s cool California Sauv is a warm-weather essential.
- Your funding allowed David a long, cool fermentation so he could coax out all the delicate aromatics from the fruit. The result is a deliciously complex white that you get for a song.
- Sip on this citrusy Sauvignon Blanc while nibbling on crackers topped with goat cheese, smashed garden peas, and if you're feelin' fancy, a sprig of mint.
- Yowza – this is an intense splash of citrus and lime, guaranteed to make you mad for Marlborough Sauv Blanc.
- Mike used your funding to work with five different cool-climate vineyards that span the upper and lower Wairau Valley – we're calling it the land of refreshment.
- If you're a fan of New Zealand wine, Mike is a master and this is the proof. Especially when it's paired with buttery scallops! If that pairing sounds good, make sure you have a few of these in your next order.
- Sam snuck in all the lip-smacking flavors like summer-ripe peaches, apricots and a fresh squeeze of citrus. It's Australian sunshine in a bottle!
- And it's made from a top-tier estate Viognier vineyard in the Gourburn River Valley – thanks to you. "I'm gobsmacked we got access to this terrific fruit," he says. "And thanks to Angels, at a great price."
- Best food to pair with this versatile white? "Scallops, hands-down," Sam says. “Season some butter in a pan, sear each side for a minute or two, then enjoy with a chugalug of Viognier!” Not sure what chugalug means... but we're translating that to mean at least two bottles.
- Bustling with fresh citrus and juicy summer nectarines, Gerd’s perfectly-balanced Pinot Gris will make you want to sink into a sun-warmed adirondack chair and stay put for hours.
- Gerd tended to his vineyards around the clock, treating your grapes with plenty of care – then gave the wine plenty of time on the lees to add brilliant texture and body to this refreshing Pinot Gris.
- Gerd recommends sipping on this dry white alongside a light and savory dish, like grilled fish with a creamy, lemony sauce... but we also think it’s simply divine with fish tacos or fried chicken.