Known for his various projects across California and Oregon such as Sandhi, Domaine de la Cote and Evening Land, Rajat Parr is a famous sommelier, successful author and talented winemaker. Convinced that the most fundamental part of winemaking takes place in the vineyard and drawn north from his Santa Barbara home by a few acres of vines nestled between the mountains and the Pacific, he decided to set camp in Cambria, and more precisely at Phelan Farm. 

The vineyards are farmed according to a number of different approaches inspired by biodynamic, permaculture and regenerative agricultural practices. In the cellar, all wines are spontaneously fermented with native yeasts. Generally whole bunches are favoured to de-stemmed fruit and the wines are aged in old oak barrels.

The Poulsard has lovely depth and focus, with aromatics of cherries and spice followed red berries and plums on the palate. Well structured with lots of energy and good acidity.