This is the ultimate gift for yourself—your family—or for the wine enthusiasts in your life. You will choose from a selection of our estate grape varieties, then join our winemaking team as one barrel of wine is made exclusively for you. Throughout the aging process, you will enjoy periodic barrel tastings to follow the maturation of your wine. Finally, your wine—a total of approximately 25 cases—will be bottled with a personalized label for you to share with family and friends. You will also take home an engraved barrel head as a treasured memento to display at home. This is the next best thing to being a winemaker, and a gift that will keep on giving.
• Prices will vary based on selection - $10,000-$15,000
• Includes bottles, labels and corks
• Does not include label printing or tax
Yields 12- 14
This is a perfect pairing for your holiday table! Enjoy this delicious Beef Rib Roast paired with the smooth yet complex flavor profile of our 2016 Cabernet Franc.
In a small bowl, combine the rosemary with the 3 tablespoons of black pepper and the vegetable oil and rub all over the roast. Cover and refrigerate overnight
Put a large roasting pan in the middle of the oven and preheat to 375°. Let the rib roast stand at room temperature for 30 minutes.
Season the roast with salt and put it in the hot roasting pan, fat side down. Roast for 30 minutes. Turn the roast over and cook at 350° for about 3 hours, rotating the pan 2 or 3 times. The roast is done when an instant-read thermometer inserted in the thickest part of the meat registers 130° for medium-rare. Transfer the roast to a carving board to rest for at least 20 minutes.
Meanwhile, in a saucepan, melt the butter. Add the shallot and garlic and cook over moderate heat until lightly browned, 5 minutes. Add the wine and boil for 2 minutes. Add the stock, vinegar and thyme and bring to a boil. Simmer over moderate heat until reduced to 2 1/2 cups, about 20 minutes. Strain the sauce and return it to the saucepan. Whisk in the porcini powder and simmer for 1 minute. Cover, remove from the heat and let stand for 5 minutes. Season with salt and pepper. Carve the roast and serve with the porcini jus.
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Choose from our hand-picked wine gift selections, stocking stuffers and exclusive Brick Barn experiences for everyone on your list. Just click on any of the gift sets or stocking stuffers to order online!
We are here to help save you time and make your holiday shopping fun.Let us know what is on your list and we will do the rest!
From appetizers to dessert, we have hand-selected delicous wines that will make this Thanskgiving one to remember.
4 BOTTLE PACK
$108.75 per package | Retail: $145
2016 Grenache Rose
2016 Pinot Noir 828
• East Coast Delivery - November 13th
• Mid-West Delivery - November 15th
• West Coast Delivery - November 16th
Winemaking may be rooted in Old World traditions, but it is also driven by innovation. The wineries of today look nothing like they did 50 years ago, as countless new technologies have been created in the pursuit of making better wine.
This same innovative spirit can be found in the vineyard as well. Case in point: the PELLENC 640 Selectiv grape harvester that is helping usher in a new era in mechanical grape harvesting.
We are one of only a handful of Central Coast wineries to use this cutting-edge harvester. Historically, mechanical harvesting has been viewed as inferior to hand harvesting, as the machines of old were rough on the vines and grapes.
However, the PELLENC 640 Selectiv is a game changer. It is nothing short of a technological marvel that receives the clusters, eliminates debris, destems the fruit and sorts the grapes with a success rate of 99 percent intact berries. In other words, it is even more precise and effective than the human hand at delivering perfect fruit.
“It’s really an amazing technology—the fruit comes out almost perfectly clean, like little marbles, with virtually no leaf or stem matter,” says Tom O’Higgins, our general manager. “That’s exactly what you want when you are making high quality wines.”
PELLENC is a French company that was founded in 1973 with a mission of “constant innovation” in the field of agricultural equipment. Needless to say, they have lived up to their billing by delivering some of the wine industry’s most advanced harvesting and sorting equipment.
The PELLENC 640 Selectiv’s benefits are not just limited to harvesting. This is a multi-function machine that operates throughout the year—pruning, hedging and pulling leaves.
“It is efficient and cost effective, and most of all, it helps us make the highest-quality wine,” Tom says.
A delicious and time-saving version of the traditional French fair, Coq au Vin. Pairs perfectly with our 2016 Syrah for the perfect Fall meal.
In a very large, deep skillet, cook the bacon over moderately high heat, stirring frequently, until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate.
Pat the chicken dry and season generously with salt and pepper. Add the chicken to the skillet skin side down in a single layer and cook over moderately high heat, turning once, until browned all over, about 10 minutes. Transfer the chicken to a plate and pour off all but 2 tablespoons of the fat in the skillet.
Add the garlic, onion and carrots to the pan. Cover and cook over moderate heat, stirring occasionally, until barely softened, about 2 minutes. Uncover and cook until nearly tender, 3 minutes. Add the wine and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes. Add the stock, bouquet garni and bacon and bring to a simmer. Nestle the chicken in the broth, cover partially and simmer over moderately low heat until the chicken is white throughout, about 45 minutes.
In a large skillet, melt the butter in the olive oil over high heat. When the foam subsides, add the mushrooms and season with salt and pepper. Cook over moderate heat, stirring occasionally, until browned and tender, 7 to 8 minutes. Add the mushrooms to the chicken and simmer for 5 minutes. Discard the bouquet garni. Garnish the coq au vin with the parsley and serve.
Inspired by Food & Wine
The creamy burrata and the flavorful mushrooms work together perfectly on a bruschetta and it pairs wonderfully with our 2016 Pinot Noir. Share with your friends and family at a wine pairing party or Summer BBQ!
Toss the mushrooms with the garlic, rosemary, lemon zest and the 1/2 cup of olive oil and let marinate for about 1 hour.
While grill is heating, spread the mushrooms on a lightly oiled perforated grill tray and season with salt and pepper. Grill over moderately high heat, stirring occasionally, until browned, about 8 minutes. Brush the bread with oil and grill, turning once, until toasted.
Top the toasts with the mushrooms and a slice of burrata and serve.
Inspired by Food & Wine
Rob DaFoe is a local to the core—born in Santa Barbara, raised in Goleta and now a winemaker in the Santa Ynez Valley. But it was when he was young professional snowboarder, traveling around the world, that he first began thinking of a life in wine. When his sporting career was cut short by injuries, he returned home and embarked on a new path into the heart of the wine industry. He paid his dues at local wineries and made wines that were hailed by the Wine Spectator’s James Laube for “making impressive gains with Cabernet Sauvignon grown in the eastern reaches of Santa Barbara County.” Along the way, Laube named Rob DaFoe as one of four “rising stars in California Cabernet.” Now, at Brick Barn Wine Estate, Rob brings his brand of intuitive winemaking to the western edge of the Santa Ynez Valley.
Between working in the vineyard and preparing for bottling, Rob can be a hard man to pin down right now. Nevertheless, we caught up with him in a spare moment to learn more about his journey—and about what he finds motivating here at the estate:
What drew you to Brick Barn?
For me, the honor of working for an estate in my home area of Santa Barbara was a huge draw. When you see this property and the upper hills, you are immediately engulfed in the energy and potential of this ground.
What stands out to you about the estate vineyard—and what is the vibe you get from it?
The property covers an array of steeps and flats and different soil types. Pair that with the varied sun and wind exposures and I think we have many spots in which to excel and push varieties. Everything here is still so raw in a way. I feel the energy is in the elements of this team, the land and the winery. The harmony of the ground to the glass is unfolding and a large part of my job is bringing everything together and energizing that discovery to make wines of substance and intention.
In a few words, what is your winemaking approach?
Less is usually more. The vigorous nature of our site challenges that idea with the amount of hand work needed in our blocks, but you have to grow it right for the style you envision. Especially here with my level of control, I am striving for wines of character and intention with no compromising. I told my cellar crew that we have many of the tricks and swindles available to the New World winemaker, but the real goal is to never have to use any of them because the wines are grown and made in harmony, and in the end we don’t need them.
Before you chose a life in wine, you were a professional snowboarder—in what way might that experience have shaped or steered your path as a winemaker?
I was a punk kid who was good enough at it to have companies pay to send me around the world with some of the most interesting people, witness incredibly odd and unbelievable things, and be exposed to art, culture and food that went way beyond my Goleta upbringing. That changes you. I have always been an Old World guy and a romantic at heart. When those travels brought me to Old World wine areas such as France, I knew it was special to me. Winemaking can be the culmination of all good human endeavors if allowed to be.
In addition to being a winemaker, you are a family man. What do you plan to do this Summer in your spare time, before the harvest season hits?
Building out the winery and getting the vineyard on track is still an ongoing process. It takes more time than you can believe. “New” means that you are the person who gets to work the bugs out. I hope to get some time off before harvest, but we have so much to accomplish with bottling and everything else, and time is flying. Hopefully, with the way the growing season is shaping up, we will see a slightly later start date to harvest and that will allow us to escape for a well-deserved recharge.
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