Estate Tuscan Blend · Cold Pressed
Olive Oil
From the Grove
A second harvest,
in liquid gold
Nested just beside the vineyard blocks, our olive grove was planted as a quiet companion to the vines — four classic Tuscan cultivars chosen for their balance, peppery finish, and resilience in Happy Canyon's calcareous soils.
Each fall, after the grape harvest winds down, we pick the olives by hand and rush them to the mill within hours. The result is a small, single-estate release of extra virgin olive oil — bright, peppery, and unmistakably from the bluff.
4
cultivars
Traditional Tuscan blend
< 6
hrs
Pick to press
CCOF
Certified organic
3
sizes
Locally bottled
Estate Tuscan
Olive Oil
Cold Pressed · Unfiltered
A classic Tuscan blend of Frantoio, Moraiolo,and Leccino olives grown alongside our Bordeaux varietals. Cold-pressed within hours of harvest, the oil is bottled with no filtration and no blending across vintages — what you taste is one year on the bluff.
Vivid on the pour. Fresh-cut grass and artichoke up front, a buttery mid-palate, finishing with a clean peppery bite at the back of the throat — the signature of a young, properly milled oil.
$35
/ 500ml
·
Fresh-cut grass
·
Green almond
·
Artichoke
·
Sweet butter
·
Lemon zest
·
Cracked pepper
·
Wild herbs
The Grove
Planted beside the vines
The olive grove was planted in 2014, on a south-facing slope that catches the morning fog and the long Happy Canyon afternoons. The trees share the same calcareous soil and Mediterranean rhythm that shape our Cabernet — long warm days, cool maritime nights, and a real winter to set the fruit.
We farm the grove the same way we farm the vineyard: dry-farmed where possible, hand-pruned each winter, and certified organic from the start. No synthetic anything. Just patient trees, healthy soil, and the people who walk the rows.
Pick, press, pour, repeat
The single most important variable in great olive oil isn't the cultivar or the soil... it's time. The hours between picking the fruit off the tree and finishing the press. Ours is short, deliberate, and unchanged since the first vintage.
01
Hand harvest
The grove is hand-picked over three or four mornings, when the fruit is just turning from green to violet. Picking early means lower yield but higher polyphenols and a cleaner, brighter oil.
02
To the mill
Bins go from the grove straight to our partner mill in the valley. Olives oxidize fast, every hour between picking and pressing costs flavor, so the truck leaves the bluff the same day.
03
Cold pressed
Crushed with stone and centrifuged at low temperature. Never heated, never solvent-extracted. A single first pressing yields what's in the bottle. There is no second run.
04
Bottled unfiltered
The oil is allowed to settle naturally for a few weeks before bottling without filtration or fining. A faint cloudiness at the bottom of the bottle is the oil at its most honest.
Tasting Profile
Bright, grassy,
with a proper kick
Pour a small spoonful into a wine glass and warm it in your hand. You'll get fresh-cut grass and green almond first, then a soft creamy weight across the tongue. The finish is the giveaway — a clean peppery bite at the back of the throat that catches you on the second taste.
That bite is polyphenol, the same family of compounds that makes our reds age well. It's the mark of an oil pressed young, kept cool, and bottled fresh. We have lab tested our oil and it is standing proudly in the 300 - 400mg/kg range.
