2016 Lester Estate Wines Chardonnay

A delicate nose of star jasmine and white peach. A melange of apricot, kiwi and lemon curd centers in a lush, mouth-coating richness resulting in a lingering, complex finish.

Winemaker: John Benedetti

Cases Produced: 21

ABV: 13.8%

Clone: Robert Young


2017 Lester Estate Wines Rosé of Syrah

Aromas of ripe strawberries and enticing flavors of raspberries and cherries with a savory but refreshing minerality. Finishes completely dry.

Winemaker: John Benedetti

Cases Produced: 104

ABV: 13.8%

Clones: Hermitage & 877


2013 Lester Estate Wines “Ranch Collection – Handley” Pinot Noir

The aromas of a walk in the redwoods after a gentle rain. Supple and harmonious, with a graceful texture, ripe, polished tannins. Layers of currant, red plum and cherry, balanced with subtle acidity and minerality that translate our unique terroir.

Winemaker: Craig Handley

Bottled on: 7/7/15

Cases Produced: 76

ABV: 14.5%

Clones: 115 / 667 / Swan / 777 / Pommard / Mt. Eden


2014 Lester Estate Wines “Ranch Collection – Kurtzman” Pinot Noir

Opens with an appealing nose of red petals and brown spices. A balance of strawberry, cranberry and orange peel fill the mid-palate followed by a refined finish hinting of white truffles.

Winemaker: Ed Kurtzman

Bottled on: 12/29/15

Cases Produced: 97

ABV: 14.3%

Clones: Mt. Eden / 777 / Swan / Pommard


2015 Lester Estate Wines “Domingo” Pinot Noir

A delicately layered wine of subtlety and sophistication. Deceptively light in color, it offers plenty of zest with nuances of red fruits such as raspberry, cherry and plum. Mushroom umami and light cedar notes persist on a lingering, perfectly-balanced finish.

Winemaker: Ed Kurtzman

Bottled on: 4/7/17

Cases Produced: 46

ABV: 13.6%

Clones: Pommard / Swan / Mt. Eden / 667


2017 Chardonnay

The 2017 vintage began with rainfall refilling reservoirs and aquifers, replenishing soils bringing new life to cover crops, all-but ending a 5-year drought.

The Lester Family Vineyard is planted to one acre of Robert Young chardonnay clone. This clone is known for a viscosity and richness that is quite distinctive and readily apparent in the glass. Subtle aromas of star jasmine and mandarin oranges lead to an abundance of tropical fruit and finishing with clean minerality and a touch of Meyer lemon. The palate is mouth-coating and expansive. This wine will further develop over the next 4-7 years but is imminently drinkable right now.

Pressed 50% whole cluster and 50% destemmed to tank and chilled to 40ºF for 2 days. Racked to a fermentation tank and oak barrels after 2 days and allowed to warm up to ambient temp and begin a native fermentation. 33% allowed to finish on the native yeast, 33% inoculated in temp-controlled tank with D47, and 34% inoculated in barrel with CY3079. After completion of primary fermentation, the 3 lots were consolidated back in tank and inoculated for malolactic fermentation. Aged on the lies with batonnage every 2 weeks until January. Sur lie aging continued until June when the wine was racked and filtered for bottling. After nine months of bottle aging we are proud to release this wine.

Winemaker: John Benedetti

Hand harvested October 3, 2017 at 22.0 degrees brix

Pressed 50% whole-cluster

Aged on the lees 9 months in French oak, 33% new.

Coopers: TN Coopers, Cavin, Ermitage, Francois Freres.

Clone: Robert Young

pH 3.44 TA 6.2 g/L


Yeasts: Native, D47, CY3079

Cases Produced: 154


2016 Mercurio Pinot Noir

The 2016 vintage produced many exceptional wines in the Santa Cruz Mountains. In the midst of normal winter rains, much of the appellation experienced a warm January that advanced bud break. A cool summer delayed harvest giving the vines extended hang time. This allowed ideal phenological ripeness with well-balanced sugar and acidity levels resulting in flavorful, structured, age-worthy wines.

Fruit was destemmed immediately upon arrival into one-ton fermenters, then cold soaked two days at 40ºF.  After two days it was allowed to slowly warm to ambient temperatures for three additional days before a native fermentation began.  Hand punch-downs performed once or twice per day from cold soak to press. One fermenter was allowed to finish on the native yeast, and the other was inoculated at 21º brix with a Burgundy reference strain of yeast. Fermentation temps were kept under 80ºF throughout. Pressed directly to barrel at 2º brix after nine days total maceration. Each barrel was inoculated with malolactic cultures. Batonnage every two weeks for three months. All barrels were racked and integrated in May and returned to barrel same-day. Bottled un-fined and unfiltered in late July.

The resulting wine offers fragrant floral aromas of rose petal and hibiscus melded with blood orange and pomegranate. Bright red fruits of plum, raspberry, and Bing cherry lead to an expansiveness that distinguish this an exceptional example of the appellation. A certain lushness is evident as ripe stone fruits and cherry notes overlay a savoriness that is Lester Family Vineyard’s signature. Oak is judiciously integrated, and the juicy, long finish leaves a very gratifying impression.

Winemaker: John Benedetti

Hand harvested September 14, 2016 between 23.2 – 24.2 degrees brix

Aged 10 months on the lees in Toneleria National and Ermitage French oak

Clones: 667 / 115 / Pommard / Mt. Eden / 2A / Swan

pH 3.57. TA 6.6g/L

ABV: 13.9%

Yeasts: Native, BRG

Cases Produced: 118