California Wine Month

Pink is Back!!! 2017 Rosé of Mourvèdre Santa Ynez Valley

In conjunction with this weekend’s Vintners’ Festival Weekend, we are releasing our 2017 Rosé of Mourvèdre.
As we’ve done in the past, Foxen will donate $1 dollar for every bottle sold from now until the end of May to breast cancer research. This includes all web store purchases, in addition to tasting room sales. So, this is a great time to stock up on our 2017 Rosé of Mourvèdre for the summer!
After May we will make a
donation from these proceeds to the
Santa Barbara’s Breast Cancer Resource Center.
Drink PINK. Drink FOXEN.
2017 Rosé of Mourvèdre
Retail: $26.00
Anchor & Compass Club: $22.10
Master & Commander Club: $20.80


Fall in Love with FOXEN with our February Wine Bundle

For the month of February we will be offering a discounted wine bundle that is sure to please.

The bundle will include:
2014 Syrah, Tinaquaic Vineyard
93 Points – Wine Enthusiast
91-93 Points – Wine Advocate
2014 Cuvée Jeanne Marie, Williamson-Doré Vineyard
92 Points – California Grapevine
91 Points – Vinous
2014 Pajarito, Happy Canyon of Santa Barbara
Due to the extremely small production
 this is not submitted for review
Regular Retail Value: $136.00
Bundle Price: $122.00
Anchor & Compass Club Price: $103.70
Master & Commander Club Price: $97.60
Click Here to Purchase

Our Fe Ciega Vineyard Pinot Noir is Back!

New Release!
2014 Pinot Noir, Fe Ciega Vineyard

You can taste this wine in our tasting room, as it is now available on our Pinot Flight, offered at 7600 Foxen Canyon Road.

14 Feciega Main
Retail: $66.00
Anchor & Compass Club: $56.10
Master & Commander Club: $52.80
95 Points – Tasting Panel Magazine 
“Crisp and racy with juicy Burgundian style; elegant and lifted with smooth, fresh raspberry and tangy cherry fruit; illustrates why we love this variety; lively and long, seductive and pure.”
94 Points – Wine Advocate, Jeb Dunnuck 
“Spice box, sappy herbs, bright acidity, rose petal, black cherry and currant notes all emerge from the 2014 Pinot Noir Fe Ciega Vineyard. This medium-bodied, supple, layered and charming effort has fine tannin, bright acidity and a good finish, all suggesting it will evolve nicely. Note, this spent 17 months in 40% new French oak.”
92 Points – Wine Enthusiast 
“Reserved on the nose, this bottling by Billy Wathen and Dick Dore from their friend Rick Longoria’s vineyard offers cranberry, fennel, lavender and a touch of smoke on the nose. It’s delicate in its approach, with tightly woven strawberry, red plum and cranberry fruit lifted by dried sagebrush and more of that wildfire smoke.”
91 Points – Burghound 
“This is also quite deeply pitched yet attractively cool with its admirably pure aromas of plum, violet and dark cherry where an interesting note of dried tangerine peel can be found. The energetic medium weight flavors possess a highly sophisticated mouth feel thanks primarily to the notably fine-grained tannins shaping the delicious, dusty and complex finale. This should benefit from a few years of bottle age yet it’s not so tightly wound that it couldn’t be enjoyed on the younger side if that’s your preference.”

Click to Purchase

Northern California Wildfire Relief Fund


Dear Friends,
As you are aware, Northern California wine country has been hit by devastating wildfires that have led to terrible loss of life and property. The events are simply heartbreaking, and the situation is still unfolding.
We wanted to take this opportunity to let you know that the Santa Barbara wine community wants to do its part. Yesterday, The Santa Barbara Vintners Foundation  set up a fund in partnership with Direct Relief by creating a fundraising site (see below link) specifically benefitting Northern California fire relief.
Many of you already know that Foxen and our Santa Barbara wine community have been  enthusiastic supporters of Direct Relief for nearly twenty years. Headquartered in Goleta, Direct Relief is a humanitarian aid organization, active in all 50 states and more than 80 countries–with a mission to improve the health and lives of people affected by poverty or emergencies. You may already know that Direct Relief was among some of the first on the ground bringing desperately needed medical supplies to those regions affected by hurricanes Harvey, Irma and Maria, in addition to earthquakes and other natural disasters around the world.
If you haven’t already done so, we ask that you consider a donation to Direct Relief by visiting:
This has been a difficult year for so many people everywhere. Keeping others in our hearts truly does make a difference, and we are grateful for your support.
 Bill, Becky, Dick and Jenny

13 Pinot SRH Thumb

Now until the end of the year, Foxen will also be donating  $1.00 for every bottle of 2013 Pinot Noir, Sta. Rita Hills sold.

Retail: $38.00
Anchor & Compass Club Price: $32.30
Master & Commander Club Price: $30.40

91 Points – Tasting Panel Magazine
90 Points – Wine Enthusiast
90 Points – Jeb Dunnuck, Wine Advocate

Click Here to Purchase 

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!



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