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Anita and Varinder Sahi
April 7, 2020 | Anita and Varinder Sahi

Balance and Nature


Hello everyone,

The buds are breaking on the vineyard because for the vines, the cycle continues as it always does. That's the thing about nature, isn't it? The sun rises each day and the plants soak it in. The birds are especially active. Quails rapidly walk in their funny line formation. The sparrows and finches are singing while they splash in the pool. The hawks feel a little more freedom in the air. But, then again, they always felt that freedom. 

We are bearing witness to a time that forces reflection and makes you take notice: There is life out there that is seemingly unaffected by the ongoing crisis. Our vineyard tells us that spring is here. As a living, breathing space, it has its own pulse and we feel it. There is an inherent spiritual connection to nature. We breathe in its energy and breathe out gratitude for being allowed to take care of it. 

We'll ask you again: How are all of you? Please feel free to drop us a line about anything at all.

Nature's balance and our connection to it has been our muse this past week. Here's what we cooked, drank, listened to and read to each other.

Cooking and Drinking
Varinder's recipe for Halibut with Saffron Beurre Blanc and Copia's White Blend

Indian Classical/Western Fusion Playlist

"Daffodils" by William Wordsworth

As always, if there is anything that you need, please reach out by replying or calling (805) 835-6094.

Anita and Varinder Sahi

"In every walk with nature, one receives far more than he seeks." - John Muir


20% off, an extra 5% for club members, $1 shipping on 3 bottles or more


Time Posted: Apr 7, 2020 at 10:00 AM
Varinder Sahi
April 7, 2020 | Varinder Sahi

Halibut with Saffron Beurre Blanc | Recipe from Varinder Sahi

As a winemaker, he is always striving to strike a balance in wine acidity, alcohol, fruit concentration and tannins. When everything is in harmony, we’re all well-fed happy campers. A more classic version of beurre blanc uses white wine vinegar and cream with shallots at its base. We like a racy version that uses fresh lemon juice as the acid and rich grass-fed butter as the fat. These ingredients along with a dry white wine and aromatic saffron threads create an emulsification that is both luxurious and flavor-packed. We choose to bathe an oven-roasted halibut in this delicious sauce. Try it and you won’t regret it!

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Time Posted: Apr 7, 2020 at 10:00 AM
Anita Sahi
April 6, 2020 | Anita Sahi


Finding comfort in the things we love, like sampling our 2019 Sta. Rita Hills Chardonnay

Time Posted: Apr 6, 2020 at 5:11 PM
Sarah Boone
April 4, 2020 | Sarah Boone


Hello Block 5 Grenache

Time Posted: Apr 4, 2020 at 5:10 PM
Sarah Boone
April 3, 2020 | Sarah Boone

Grenache loves Pizza!

Grenache loves pizza! It's been tried, tested and we completely agree. We're down to the last few cases of our 2016 The Pope (100% grenache), and pizza is a great shelter-at-home dinner!

Time Posted: Apr 3, 2020 at 5:07 PM
Anita Sahi
March 31, 2020 | Anita Sahi

Beet Salad | Recipe from Anita Sahi

Recently, Sarah, our hospitality manager ventured out to templeton, where our prized local farmer’s market takes place every week. There was something so comforting about knowing that, while we are all sheltering in place during the corona virus outbreak, that we still have access to fresh and healthy produce. What’s more is that we can support our local farmers during this time when industry has all but halted. Sarah picked us up some delicious red and golden beets. I went to work immediately on a refreshing, crunchy salad that would end up being an accompaniment to a roasted sockeye salmon.

View Recipe


Time Posted: Mar 31, 2020 at 10:00 AM
Anita and Varinder Sahi
March 31, 2020 | Anita and Varinder Sahi

How's it going?

Hi friends,
We wanted to take a moment to thank you for all of your positive notes, emails and calls this week. It means so much to us and we could not continue to do what we do without you. 

How are all of you? We hope you are staying safe and keeping in touch with all the people that matter to you. That's what we are doing. Our week is full of quality conversation -- in person at home and virtual. We stay busy, concocting comfort in the form of food and wine. This week we are sharing a recipe for beautifully simple raw beet salad, linking you to a funky music playlist to get you going and suggesting an apt read by NY Times Wine Columnist Eric Asimov who says, "In times of fear and anxiety, we find solace in foods that conjure up memories and emotions. Why not wine?" Why not, indeed. 

We're also continuing our super special on the entire Copia store, which gives you 20% off everything and $1 shipping on 3 or more bottles (extra benefits for club members). If there is anything that you need, please reach out by replying or calling (805) 835-6094.

Anita and Varinder Sahi


20% off, an extra 5% for club members, $1 shipping on 3 bottles or more

Acquire Now


Time Posted: Mar 31, 2020 at 10:00 AM
Sarah Boone
March 29, 2020 | Sarah Boone

Vineyard Work

The vineyard has been keeping us busy! Wire put up to help train our baby vines as they grow


Time Posted: Mar 29, 2020 at 4:56 PM
Sarah Boone
March 27, 2020 | Sarah Boone

2017 The Cure

Our 2017 The Cure, a G-S-M unmistakably inspired by the Rhone, has received some love lately
Wine Enthusiast | 93 points
Jeb Dunnuck | 92 points
Connoisseurs' Guide to California Wine | 91 points
Cassis perfumes the glass, chocolate and spice dance across the palate with a refined tannic structure and a smooth finish. 

Time Posted: Mar 27, 2020 at 5:01 PM
Sarah Boone
March 26, 2020 | Sarah Boone

John Sebastiano Vineyard, Sta. Rita Hills

Vineyards up and down the central coast are staring to see bud break - which means we'll be back out there, doing site visits and taking in all this beauty again soon! 

Time Posted: Mar 26, 2020 at 4:59 PM
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