foxen 7200 Starlane Vineyard Cabernet Sauvignon

Our first ever Starlane Vineyard Cabernet Sauvignon 
Now Available
     The Starlane Vineyard sits on a series of mesas (also known as “potreros” in Spanish) against the backdrop of the San Raphael Mountains, on the eastern edge of the Happy Canyon AVA. We source Cabernet Sauvignon from Block 28 at Starlane, which sits high on the property, and has a 30-35% slope with southerly exposure.
Retail: $50.00
Anchor & Compass Club: $42.50
Master & Commander: $40.00
Starlanewine pairing

2012 Cabernet Franc Food and Wine Pairing

Our 2012 Cabernet Franc was recently mentioned in an article in the Santa Barbara Independent. FOXEN has been producing a Cabernet Franc since the early 90’s and believe it is a very versatile wine that can be paired with many different types of cuisine. The recipe below for Lamb Chops with Moroccan BBQ sauce was mentioned in Sunset magazine as a great pairing for Cabernet Franc and we couldn’t agree more.
Billy’s Notes:
“Our estate Cabernet Franc took on a new profile in 2012, when our new “Bajita” Tinaquaic Vineyard block, adjacent to the new winery, became part of the wine. This added two newer clones of Cabernet Franc and a smidgeon of Petit Verdot (5%). These additional variables added a few new dimensions and complexity to our finished wine. The wine aged 22 months in François Frères Bordeaux barrels and was bottled without fining or filtration. The aromas are typical of our Tinaquaic Cabernet Franc but perhaps more fruit-driven with the addition of the new clones and Petit Verdot. It displays aromas of blueberries, lilac, cumin, and graphite with tart red raspberry and earthy beet flavors, all of which are framed by good acidity and luscious tannins. Drinking window: Now- 2024″ 
Retail: $48
Anchor & Compass Club: $40.80
Master & Commander: $38.40
Click Here to Purchase

Lamb Chops with Moroccan BBQ Sauce

  • 8 lamb loin chops (each about 1 in. thick and 4 oz.), fat trimmed
  • 1 cup lightly packed rinsed fresh mint leaves
  •  1/2 cup olive oil
  • 1/2 cup chopped green onions (white and pale green parts)
  • 3 tablespoons parsley leaves
  • 1 tablespoon lemon juice
  • 1 peeled clove garlic
  • 1 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon cayenne
  • Moroccan BBQ sauce (recipe below)
  1. Make a mint chutney marinade: In a blender, whirl 1 cup lightly packed rinsed fresh mint leaves, 1/2 cup olive oil, 1/2 cup chopped green onions (white and pale green parts), 3 tablespoons parsley leaves, 1 tablespoon lemon juice, 1 peeled clove garlic, 1 teaspoon salt, 1/2 teaspoon curry powder, and 1/4 teaspoon cayenne until smooth. Makes about 1 cup.
  2. Rinse lamb chops; pat dry. Place chops in a bowl with about 1/4 cup mint chutney; turn to coat. Cover and chill at least 4 hours or up to 1 day.
  3. Lift lamb chops from bowl (discard any chutney in bowl) and sprinkle all over with salt and pepper. Place on a grill over a bed of medium-hot coals or medium heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook chops, turning once, until browned on both sides but still pink in the center (cut to test), 9 to 12 minutes total.
  4. Place chops on plates and drizzle with Moroccan barbecue sauce; offer remaining chutney and sauce alongside.

Moroccan BBQ Sauce

  • 3/4 cup honey,
  • 1/2 cup fresh cilantro sprigs,
  • 1/3 cup lemon juice,
  • 1/4 cup rice vinegar,
  • 1/4 cup ketchup,
  • 1/4 cup soy sauce,
  • 1 clove garlic,
  • 1 whole star anise,
  • 1 cinnamon stick (3 in. long, broken into pieces),
  • 3/4 teaspoon black peppercorns
  • 1/4 teaspoon each ground ginger, ground cardamom, whole cloves, hot chile flakes, and salt.
  1. In a 2- to 3-quart pan, all the ingredients together
  2. Bring to a simmer over medium-high heat; cook, stirring occasionally, until sauce is reduced to about 1 1/4 cups, about 15 minutes. Pour through a fine strainer into a bowl. Makes about 1 1/4 cups.

Click the links below to find more recipes to pair with the 2012 Cabernet Franc 

 Beef Enchiladas


 Roasted Vegetable Lasagna


2012 John Sebastiano Food and Wine Pairing

jseb food and wine pairing

FOXEN presents our weekly food and wine pairing

Our 2012 John Sebastiano Pinot Noir is a wonderful Sta. Rita Hills Pinot. We discovered this recipe below of duck breast with a pomegranate glaze from Martha Stewart and believe it will pair wonderfully with a glass of this particular Pinot Noir.

 93 points – Wine Enthusiast

92 points – Vinous

“The 2012 Pinot Noir John Sebastiano Vineyard is one of the more intense, explosive wines in the Foxen range. Dark red and black stone fruits, cloves, menthol, tar and licorice blossom as this large-scaled, voluptuous Pinot shows off its personality. The finish is rich, broad and creamy.” -Antonio Galloni

Retail: $48

Anchor & Compass Club: $40.80

Master & Commander: $38.40

Duck Breast with Pomegranate Glaze

  • 1 teaspoon ground fennel
  • 3 tablespoons coarse salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground lavender
  • Three 1- pound duck breast halves, trimmed of excess fat and scored
  • Zest of 2 oranges
  • 1/4 cup brandy
  • 6 sprigs fresh thyme
  • 1 teaspoon freshly ground black pepper
  • Pomegranate Glaze
  1. In a small bowl, mix together fennel, salt, lavender, and coriander. Place duck breasts, skin up, in a large dish. Sprinkle evenly with the spice mixture. Flip breasts over and place the zest, brandy, and thyme evenly on the flesh; let marinate for 30 minutes.
  2. Preheat oven to 350 degrees. Place the duck breasts, skin side down, in a large ovenproof skillet over medium heat. Cook until the fat is rendered and the skin is crisp and thin, about 15 minutes.
  3. Transfer breasts to oven and cook until pink in the center, about 4 minutes. Let duck rest for 2 minutes before slicing. Divide duck evenly among 4 serving plates and spoon over pomegranate glaze.

Pomegranate Glaze

  • 2 tablespoons orange juice
  • 2 tablespoons brandy
  • 3 tablespoons honey
  • 2 pomegranates
  • 3/4 cup homemade or canned low sodium store-bought chicken stock
  • 2 teaspoons fresh thyme leaves
  • 3 tablespoons aged balsamic vinegar
  1. Place the orange juice, brandy, and honey in a medium saucepan and bring to a boil. Immediately reduce to a simmer, add vinegar, and cook for 2 minutes.
  2.  Meanwhile, cut pomegranates in half. Hold pomegranate halves over a large bowl and beat each one with the back of a wooden spoon to release seeds and juices. Place 2/3 pomegranate seeds and any accumulated juices, thyme, and chicken stock in the jar of a blender; blend for 10 seconds. Strain pomegranate mixture through a fine sieve into saucepan.
  3. Return glaze to a simmer. Stir in butter. Spoon over duck and garnish with remaining pomegranate seeds.
Click the links below to find more recipes to pair with the 2012 John Sebastiano Pinot Noir 

Billy’s #foxen #fridaylunch Asparagus Soup

aparagus soup

It is a FOXEN tradition for Billy to prepare or provide lunch for our staff every Friday. Usually his lunches are simple, seasonal fare—such as locally made tamales, homemade soup or special sandwiches. Our staff looks forward to #foxen #fridaylunch, as Billy is always coming up with new and exciting recipes each week. Last Friday, to celebrate the spring asparagus picked that morning from his garden, Billy made a special asparagus soup to the delight of our entire staff. It has been suggested by some of our fans that we should share some of these recipes with you all. With that in mind, we thought we’d share Billy’s asparagus soup recipe here, which was adapted and inspired by a recipe posted by Once Upon A Chef.

We found that this delicious soup paired perfectly with our Estate Dry-Farmed 2012 Tinaquaic Vineyard Chardonnay. You can purchase our Tinaquaic Chardonnay in our tasting room or click here to purchase online.

Billy’s Asparagus Soup

Servings: 4-6


  • 2 Bunches of Asparagus (about 2-1/4 pounds)
  • 5 Tablespoons of Butter
  • 2 Medium Yellow Onions, Chopped
  • 3 Cloves of Garlic, Peeled and Smashed
  • 6 Cups of Chicken Broth
  • 2 Tablespoons of Freshly Squeezed Lemon Juice from One Lemon
  • 1/4 Cup of Parmesan Cheese
  • 1 Pound of Fresh Santa Barbara Spot Prawns or Fresh Shrimp* Peeled and Deveined

* You can also substitute the shrimp for garlic croutons if you would prefer. 


  1. Melt the 2 Tablespoons of butter in a large pot over medium heat. Add prepared shrimp with a dash of salt and pepper and cook till done. Set aside.
  2. Melt 3 Tablespoons of butter over medium heat and add the onions and garlic and cook until soft and translucent, about 10 minutes.
  3. Cut the asparagus spears into 1/2-inch pieces.
  4. Add the chopped asparagus to the pot, along with the chicken broth, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn heat down to low. Simmer for about 30 minutes until vegetables are very tender.
  5. Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) If necessary, pass the soup through a fine sieve to remove the fibers (the best way is to place the sieve over a large bowl, then use a ladle to push the soup through in circular motions). Return the soup to the pot and bring back to a simmer. Stir in the lemon juice and Parmesan. Taste and adjust seasoning with salt, pepper and more lemon juice if desired (you may need up to a teaspoon more salt).
  6. Stir in the Shrimp that was cooked and set aside and let heat back up again in soup
  7. Ladle into bowls and pour yourself a glass of 2012 Tinaquaic Chardonnay and enjoy!


Mini Tiramisu Cupcakes and 2012 Barberena Vineyard Mission


In honor of our 2012 Mission release today we wanted to blog about the perfect pairing for this wine. Whether you are trying to impress guests or you are just in the mood for baking, this recipe and pairing is sure to make any night better. Our 2012 Barberena Vineyard Mission is fortified with grape brandy making the alcohol percentage much higher at 15.8%. This wine is wonderful by itself and could be paired with many dishes but these Tiramisu cakes are a crowd pleaser and are pretty quick and easy to make. The 2012 Mission is available in our tasting room and our web Store today click here to buy this holiday favorite. And with a quick trip to your local market you can enjoy these wonderful Mini Tiramisu Cupcakes to pair with it.

Mini Tiramisu Cupcakes Recipe

So here is what you will need:

For the Cake:singlecupcake

1 2/3 Cups Devils Food Cake Mix
1/4 Cup Sour Cream
1 egg
1 Tbsp Instant Coffee Granules
1 Tbsp Water
1/4 Cup Coffee Liqueur

For the Filling and Topping:

1 1/2 Cups Thawed Frozen Whipped Topping
8 oz Mascarpone Cheese (Room Temperature)
1/4 Cup Powdered Sugar
2 Tsp Vanilla Extract
1 Tbsp Unsweetened Cocoa Powder (optional)


1. Preheat oven to 350ºF. Spray mini cupcake tins with nonstick cooking spray. For the cakes, combine cake mix, sour cream, egg, coffee granules, and water and mix well. The batter will be very thick and sticky. Divide the batter evenly into the mini cupcake tins. Bake for 8-10 minutes or until a wooden toothpick inserted in center comes out clean. The cakes will have the texture of a cream-puff once baked completely.

2. Place whipped topping into a large resealable plastic bag; secure and set aside. For filling, combine mascarpone cheese, powdered sugar and vanilla and mix until smooth. Place filling into an additional resealable plastic bag; secure and set aside.

3. Remove pan from oven and press the tops of the cakes with a tart shaper, pestle or whatever else you have on hand to make slight indentations. The cakes will bounce back a little but don’t worry you just need a small indentation. Cool the cakes for two minutes in mini cupcake tin then remove the cakes and put them on a cooling rack. Brush the tops of the cakes with the coffee liqueur while the cakes are still warm, then let the cakes cool completely and soak up all of that yummy liqueur.

4. Then trim the corners of both the bags you set aside earlier. First pipe the filling over the cakes in the small indent you made earlier. Then pipe the whipped topping over the filling and sprinkle with the cocoa powder.

5. Enjoy, with our 2012 Barberena Vineyard Mission dessert wine. Yummy!



Wine & Spirits Magazine Review

Our 2012 Chardonnay Block UU – Bien Nacido Vineyard has received a glowing review from Wine & Spirits Magazine and we could not be more honored that they called it one of the “Year’s Best Chardonnays.”




Texas Style Beefsteak Dinner

Join Dick and Jenny for this incredible event that will benefit The Alzheimer’s Association. Enjoy an evening of great food created by Chef Lou Lambert, craft beer and wine, live music, and a Barn Dance!

Tickets are $250 per plate. To purchase tickets please contact Lyn Downing at 817.336.4949

You will not want to miss out on this amazing evening. Get your tickets fast before they sell out!


FOXEN Anchor Club BBQ!

We had such a great time last Saturday with our club members, their friends and families. The weather was perfect and the Tinaquaic Oak Grove was beautiful. We would also like to extend a big thank you to The Hitching Post Casmalia for an amazing meal, and Off the Grid for the great tunes.

2014-08-01-23.37.21The one and only Moselle manning her check-in table.




JohnJohn decided to spend his 90th birthday with his family at our BBQ. We are so honored by this man, and his wonderful family.


Wonderful Succulent arrangements from Jackie! Thanks for always helping out at events Jackie!


Dick's-ToastDick rocking the toast and being generally awesome.

All-togetherSuch a great turn out this year! We hope to see more of you next year!

The-BandThe band!

HPWonderful meal from wonderful people. Thanks again for everything Hitching Post Casmalia crew!

Here and There


Foxen is road tripping this weekend! Dick and Jenny are headed to San Diego for their back to back wine dinners at The Wine Vault and Bistro, while Billy and Becky are in McMinnville, Oregon for the IPNC conference. We hope you get to see them on their travels or come visit us at the home base for wine tasting and good conversation. Cheers!

Click here to visit our events page!

Santa Barbara: The Thrill of Discovery by Antonio Galloni

We received our latest reviews from Antonio Galloni and we are beside ourselves. He has once again not only given us great scores, but he has complimented us in a way that goes above and beyond expectations. Thanks to Mr. Galloni and the crew at Vinous!

This lineup from Foxen is easily among the most impressive I have tasted this year. The wines move from strength to strength, always with exceptional purity, tons of transparency to site and impeccable class. The only problem here is one of mind-boggling choice, as the range is full of highlights. Simply put, I can’t recommend these wines highly enough.” -Antonio Galloni, July 2014

FOX 01-22-09 03

2013 Chenin Blanc Ernesto Wickenden Vineyard – 90 points
The 2013 Chenin Blanc Ernesto Wickenden Vineyard Old Vines is soft, supple and accessible. Pear, melon, almonds, and spices inform the expressive, silky finish. This is an impeccable white from Foxen to drink now and over the next few years.

2013 Chardonnay Block UU – Bien Nacido Vineyard – 91-93 points
The 2013 Chardonnay Bien Nacido Vineyard Block UU is gorgeous and also remarkably different from the Tinaquaic. Honey, orange blossom, mint, sage and tropical overtones meld together in an overt, opulent Chardonnay built on pure texture.

2013 Chardonnay Tinaquaic Vineyard – 91-93 points
Sweet lemon peel and floral notes emerge from the 2013 Chardonnay Tinaquaic Vineyard. This bright, impeccably textured Santa Maria Chardonnay is built on silkiness, energy and texture. There is a lot to look forward to. The partial malo style and the choice to not stir the lees yields a beautifully focused Chardonnay.

2012 Pinot Noir Block 8 – Bien Nacido Vineyard – 92 points
The 2012 Pinot Noir Bien Nacido Vineyard Block 8, from one of the highest and steepest parcels on this site, is beautifully perfumed, vibrant and expressive. Graphite, violets, blueberries and mint are all laced together in a supple, lifted Pinot loaded with class and personality.

2012 Pinot Noir Block 43 – Bien Nacido Vineyard – 91 points
Foxen’s 2012 Pinot Noir Bien Nacido Vineyard Block 43 is a bit bigger and richer than the Block 8, with more density and mid-palate, but less in the way of aromatic complexity. Crushed flowers, spices, red berries and mint are all laced together on the supple finish.

2012 Pinot Noir Julia’s Vineyard – 91 points
Rose petals, sweet red berries, mint and cinnamon are woven together nicely in the 2012 Pinot Noir Julia’s Vineyard. The Pommard clone planted here yields a supple, resonant Pinot built on fruit, mid-palate texture and approachability.

2012 Pinot Noir John Sebastiano Vineyard – 92 points
The 2012 Pinot Noir John Sebastiano Vineyard is one of the more intense, explosive wines in the Foxen range. Dark red and black stone fruits, cloves, menthol, tar and licorice blossom as this large-scaled, voluptuous Pinot shows off its personality. The finish is rich, broad and creamy.

2012 Pinot Noir Melville Vineyard – 91 points
The 2012 Pinot Noir Melville Vineyard stands out for its floral, lifted personality. This is the only Pinot in the Foxen range made with whole clusters, which marks the wine to a significant degree. Sage, tobacco, tea leaves, lavender and dried rose petals are some of the many notes that inform the pointed, vibrant finish.

2012 Pinot Noir Fe Ciega Vineyard – 94 points
The 2012 Pinot Noir Fe Ciega Vineyard is one of the clear standouts among this year’s Pinot releases from Foxen. A crystalline, weightless wine, the 2012 impresses for its pure nuance and vibrancy. Layers of dark red and blue fruit, wild flowers and cinnamon wrap around the silky, expressive finish. Sadly, there are just 125 cases to go around. Readers who can find the 2012 should not hesitate, as it is superb.

2012 Pinot Noir La Encantada Vineyard – 94 points
The 2012 Pinot Noir La Encantada Vineyard is another of the many highlights in this range. Here the flavors are dark, smoky and gamy. Dark red cherry, plum, tobacco and cured meats flesh out in a resonant, highly expressive Pinot endowed with notable depth, especially within the context of the vintage. Hints of dried rose petal and violets linger on the finish. From start to finish, the Encantada is superb.

2012 Cuvée Jeanne Marie Williamson-Doré Vineyard – 93 points
The Grenache-based 2012 Cuvée Jeanne Marie Williamson-Doré Vineyard is floral, lifted and very pretty. Bright red berries meld into perfumed notes in a forward, fruit-driven wine to drink in its youth, while the flavors remain alive and expressive. This is yet another superb, polished wine from Foxen. The blend is 83% Grenache and 17% Mourvedre.

2012 Syrah Williamson-Doré Vineyard – 93 points
Deeply spiced, layered, violets, menthol and blueberry jam meld together in the 2012 Syrah Williamson-Doré Vineyard. Pliant, expressive and beautifully layered, the 2012 stands out for its sheer balance. In 2012, the Syrah Williamson-Doré is flat-out delicious.

2012 Syrah Tinaquaic Vineyard – 95 points
Foxen’s 2012 Syrah Tinaquaic Vineyard Estate is laced with rose petal, white flowers, mint, blood orange and spices. The Tinaquaic boasts gorgeous aromatics, finely-sculpted fruit and exceptional overall balance, all in a mid-weight, gracious style. Today, the 2012 is simply irresistible. The Tinaquaic Syrah isn’t huge, rather it is a wine built on total harmony.

2011 Cabernet Sauvignon Vogelzang Vineyard – 92 points
Sandalwood, cedar, mint, tobacco, sage and sweet plums are all laced together in the 2011 Cabernet Sauvignon Vogelzang Vineyard. This is a typical and highly representative Happy Canyon Cabernet with just a bit less richness than is typically the case, most of that the result of the cold year. Today, the 2011 is drop-dead gorgeous. It will drink well for another 5-7 years, although I don’t expect it to materially improve. No matter, though, the 2011 Vogelzang is beautiful and expressive right now.

2011 Cabernet Sauvignon Grassini Family Vineyard – 91 points
The 2011 Cabernet Sauvignon Grassini Family Vineyard is a bigger, richer, more explosive wine than the Vogelzang Cabernet, but it also lacks that wine’s aromatic complexity and overall finesse. Hints of chocolate, red plum and spice flesh out on the expressive finish. There is a wonderful sense of immediacy here, though. I expect the 2011 will continue to drink beautifully for another 5-7 years.



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