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Double Gold Medal, San Francisco Chronicle Wine Competition.
Certainly the best value Cabernet Sauvignon to come out of Happy Canyon of Santa Barbara!
Greg Martellotto’s reputation for only using grapes that make a definitive statement is constantly fortified with each bottle he makes. This passionate pursuit of pinpoint expressive precision leads him and consultant Mike Roth to Santa Barbara’s acclaimed Happy Canyon. The duo certainly doesn’t waste the opportunity with these sustainable grapes, as Greg’s whip-smart deployment of creative oenological technique produce a limited-production Bordeaux varietals that capture the unbridled elegance of the Santa Barbara coast. Raspberry and floral aromatics are seductively shrouded in a robe of crushed violets and baking spices. These notes flourish on the transition to the palate, where it’s defined by well-rounded structure, exquisite balance and delicious fruit. It’s no wonder why the name of this Cabernet is "La Bomba" Indeed, it is a bomb of a wine.
About the winery and vineyard: The roots and family of Martellotto trace their way back to the 17th century, linked to the southern Italian town of Alberobello in Puglia that’s listed as a UNESCO World Heritage Site. Winemaker Greg Martellotto upholds the spectacular origins laid down by his family by making enticing, vibrant wines that speak to his own viticultural passion. He accomplishes this through a deft combination of sourcing sustainably farmed grapes from California’s choicest vineyards and deploying creative, progressive techniques to produce outstanding value wines that capture pinpoint varietal expression. Under Greg and Mike’s skilled guidance, these special grapes are transformed into a terrific limited production label that can stand proudly within any self-respecting wine lover’s collection, at a fraction of the price.
About the winemakers: The one-two punch of winemaker Greg Martellotto and consultant Mike Roth bring a sublime mix of globally-inspired acumen and impressive connections to each vineyard they touch. Since jumping into winemaking in 2005, Greg has honed his craft amongst vines planted in Mexico, Italy, Napa Valley, and the California Central Coast. These travels have forged a deeply creative approach to winemaking fundamentals like fermentation technique and blending. Mike’s impressive resume include stints under Napa pioneers Mike Grgich and Nils Venge. His career trajectory has shaped him to be an authority in the fields of biodynamics and natural winemaking.