“Wine without food can be lovely; But food without wine is a travesty.”
Boscoe Wine Co is a boutique winery in the Central Coast of California.
We buy our grapes from organic vineyards, use small lot fermentations and traditional techniques to make balanced, food friendly and site specific wines. We make our wines naturally with no synthetic nutrients or additives and contain low sulfites.
Our winery is named after a cherished member of the family, our loyal cat Boscoe. When we lost Boscoe, his name became sort of a code word with family members, meaning “everything will be A-OK”. When the Haskell family decided to venture into the wine business and the pieces just fell into place, we all thought Boscoe! – “Everything will be A-OK”
We currently make two varietals of wine; our Lizette which is a 100% Grenache Blanc and our La Fai which is a co-fermentation of Syrah with a bit of Viognier. Our wines are all handcrafted. Literally! Almost every step in our winemaking process is done by hand, from the harvesting of the grapes, to the pressing and punchdown…even the labeling!
Because we put so much love and attention into our wines, we’re able to produce less than 500 cases each year, so please be patient with us if we run out of your favorite wines. We highly recommend joining our Collectors Club to make sure that you always receive first priority for new releases as well as access to limited availability library wines. You can also join our mailing list if you’d just like to keep in touch.
Cheers,
Team Boscoe
PS – Our aim is to release new vintages of Lizette each spring and LaFai each fall, but at Boscoe, the grapes run the show. We always listen to them and will release the vintages when the wines tell us they are ready, but not before then, so release dates will vary. Sign up to stay notified on upcoming releases.
Lizette2017
92 points, wine enthusiast
The hot days and cool nights of the Central Coast help Grenache Blanc grapes develop their rich, full body and crisp acids. Our 2017 vintage saw a much wetter winter than usual, follow by a mild spring – not the heat that Grenache Blanc needs in order to fully ripen. A weather report predicting a 3 day heat wave, followed by another cold snap, put us in the vineyard at 10pm on the 3rd day, hand harvesting our fruit at its peak. 100% Grenache Blanc, this wine is unfined and unfiltered.
92 Points Boscoe 2017 Lizette Rancho Boa Vista Vineyard Grenache Blanc (Ballard Canyon). This single-vineyard expression starts with aromas of lemon peel, dried apple and a wet stone minerality on the nose. It’s tightly wound on the sip, with a citrus-rind element that leads into a creamier midpalate, as a steely minerality and brisk apple-peel flavors pushing into the finish. —M.K.
VINTAGE:
2017 [CURRENT VINTAGE]
GRAPES:
GRENACHE BLANC
HAND HARVESTED:
OCTOBER 13, 2017
SOIL:
LIMESTONE
VINEYARD:
RANCHO BOA VISTA
YEASTS:
INDIGENOUS
MALOLACTIC FERMINTATION:
PARTIAL
SULFER:
40 P.P.M. INTRODUCED
JULY 7, 2018 AT 4:00 P.M.
BOTTLED:
JULY 22, 2018[UNFINED, UNFILTERED]
La Fai2017
94 points, editors' choice, wine enthusiast
The 2017 La Fai is the glorious result of co-fermentation between 93% Syrah and 7% Viognier grapes. Adding a bit of Viognier allows for new, naturally derived flavors, softer tannins and a rounder mouth feel. We used a hand ratchet press before aging the wine for nine months in a mix of old and new French oak barrels.
94 Points Boscoe 2017 La Fai Kimsey Vineyard Syrah-Viognier (Ballard Canyon). Though David Haskell’s Syrahs aim for elegance, they are also quite fun and engaging. Light in the glass, this one, which includes 7% Viognier, starts with aromas of fresh red currant, raspberry and wild sage. The palate zips with energy, flashing white pepper spice against flavors of cherry compote and orange rind. Editors’ Choice. —M.K.
VINTAGE:
2017 [CURRENT VINTAGE]
GRAPES:
93% SYRAH, 7% VIOGNIER
HAND HARVESTED:
SEPTEMBER 8, 2017
SOIL:
SANDY LOAM
VINEYARD:
KIMSEY
YEASTS:
INDIGENOUS, CO-FERMENTED
MALOLACTIC FERMINTATION:
SPONTANEOUS, FINISHED IN TANK
BASKET PRESSED:
BY HAND,
NOVEMBER 12, 2017
BOTTLED:
AUGUST 13, 2018[UNFINED, UNFILTERED]
Life is short. Don't miss out.
We select only the best grapes and take great care in making what we believe are outstanding wines. As a small producer, we limit ourselves to under 500 cases per year which is manageable for us, but it also means that we will run out. Reserve future vintages now, and even access our limited selection of library wines, by joining our Collectors Club today while we are still accepting members.
Lizette 2015
There’s a compelling stony streak to the nose of this bottling, which shows crushed rock and the faintest hints of guava. The sip is extremely well textured, with acidity that rips through the rounded cherimoya-flesh and citrus-peel flavors into the finish. Editors’ Choice. —M.K.
La Fai 2015
This winery’s bottlings only seem to grow more interesting and elegant with time, and this vintage, which includes 11% Viognier, is riding its potentially extended peak. Aromas of nori wrap, peppercorn and seashore wrap around singed boar and muddled red fruit on the nose, while the palate pops with dried cranberry, orange rind, seared lamb and hibiscus. Editors’ Choice. —M.K.
Lizette 2016
A heady mix of citrus peels, briny seashore, tart pear and wet stone make for a very mineral-driven nose on this bottling. The sip is also loaded with stone elements, but also shows rounded apple and pear flesh against the brisk acidity. —M.K.
La Fai 2016
David Haskell’s elegant take on Syrah, in this case with 5% Viognier, presents crisp yet dark cranberry and pomegranate aromas as well as white pepper, green peppercorns and wild thyme on the nose. The herbal hints of sage and juniper show on the sip as well, where a slightly candied cherry fruit also pops out. —M.K.
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