With a strong conviction of creating food compatible wines and simply not making the same wines as everybody else, the Kalyra wine portfolio is as interesting as it is varied. Winemaker Mike Brown holds true to the new world philosophy that a wine should be a reflection of the grape as well as the unique characteristics of where it is grown.
The white wine list includes the following all from the Santa Ynez Valley: Sauvignon Blanc, Chardonnay (Stainless steel fermented), off dry Gewürztraminer, Semillon/Verdelho, Pinot Bianco, and Scheurebe. In a bold and typically aggressive Aussie winemaking style, Kalyra also has reintroduced the classic dry Rose with its Sangiovese/Merlot Rose.
Click here for a list of White/Rosé Varietals
The fruit for this classic off dry style wine was sourced from the old vines on the south side of Refugio Road in the heart of the Santa Ynez Valley. The grapes were hand picked at night and fermented in stainless steel to preserve the classic Gewürztraminer characteristics of peach and apricot (and a touch of Lychee).
Barrel Select :It has been a while since we releases a reserve Gewürztraminer. Unlike the regular vintage of this wine, this release is on the dry and structured side. The fruit is hand picked in early September from Vina de Santa Ynez then barrel fermented for ten months on the lees. The fruit showcases an excellent balance of tantalizing palate flavors and acids. A delicious and simple varietal without the richer overtones of the regular Gewürztraminer.
Pair It With: Spicy Asian dishes. It is more like the traditional Australian style and not as rich as some Californian styles.
Kalyra’s Chardonnay has been made in a new world style with no oak influence at all. The fruit is sourced from the White Hawk Vineyards in Los Alamos and then fermented in stainless steel. It is kept in tank for five months before bottling. This classic unwooded Chardonnay shows off ripe tropical fruit with overtones of pineapple, mango and a touch of Guava. It is a bright wine that is easily paired with food or enjoyed on its own.
Pair It With: Herbed or creamy chicken dishes, or cream based comfort soups on cold nights.
Barrel Select: The Bien Nacido Vineyards in the Santa Maria Valley are perhaps one of the most famous Chardonnay-producing vines in California. Mike Brown has hand-selected barrels and carefully aged the wine. It was fermented and aged in French Oak barrels and left on the lees for around 16 months. It then underwent partial malolactic fermentation and was aged for a few more months before being racked off unfiltered and bottled. The resultant wine shows of rich and crisp citrus fruits with a soft yet lively finish. It is not a big oak laden Chardonnay, but more a classic Burgundian style.
Pair It With: BBQ white sauce pizza accented with sharp cheddar cheese would pair nicely with this lightly oak’ed Chardonnay.
The vineyards of Vina de Santa Inez are some of the oldest commercial vineyards in the Santa Ynez Valley. These Riesling grapes come from one of the cooler parts of the property and display classic steel tanks with no oak aging or influence at all. Unlike the classic German style, this wine has balanced acids and subtle apricot and peach overtones. This off-dry style Riesling is perfect for the summer months with rich forward fruit and a delicious finish. The beauty of Riesling is its great food pairing qualities.
Pair It With: Pan seared scallops, a macadamia crusted sea bass or your favorite summer salad.
Barrel Select: This wine is dry. The noble Riesling grape has long been associated with the rich, sweeter styles of Germany, as well as from the Rhine and Mosel Valleys. Its new world styles, particularly Australia, have demonstrated a much drier and crisper character. Winemaker Mike Brown has followed this style in the Barrel Select Riesling. The fruit was sourced from the rich vineyards of Vina de Santa Inez (at the back of the winery) and was cold-fermented in oak barrels and aged on the lees for a period of four months. This style, whilst still maintaining a pleasant and subtle oak influence, shows off a dry and crisp finish retaining the lively flavors of pear and apple, and a touch of jasmine.
Pair it with: Grilled seafood and chicken dishes. Its slightly rich flavors are also perfect for spicier sauces or Asian dishes.
In the tradition of creating unique and interesting wines, Mike Brown has come up with a new and exciting wine. This wine is 100% Torrontes from the Silver Spoon Vineyards, Alta Mesa. Torrontes is one of the older Spanish varietals that found a home in Argentina in the early 1990’s and has become a varietal of enormous potential. This wine reflects the varietal’s light and acidic characteristics of Torrontes with a bright new world flair. The nose is intriguingly aromatic in a way reminiscent of the Muscat grape. The wine was barrel fermented in neutral French oak for some eight months. It has great acidity and a bright citrus nose and delightfully crisp and light flavors.
Pair It With: Smoked meats and mild to medium cheeses. Smoked salmon, spicy food and Thai as well.
Mike Brown first planted some of this classic German varietal while working at Buttonwood Winery. Once he moved across to Kalyra, he continued his passion for this wine by planting some of those cuttings in the back block of the Vina de Santa Inez. This wine is traditionally off dry, but Mike has approached it with a new world vision. The result is a very dry, bright, crisp white wine that still maintains the integrity of the varietal. This wine shows off classic Riesling tendencies but is very structured and the acids are well balanced. There is a touch of grapefruit on the palate and, unique for a white wine, a touch of blackcurrant. Mike held this wine back for an extra nine months of bottle aging to ensure that the acidity is perfect for food pairing. It is ready to drink and will be perfect for summer entertaining.
Pair It With: Local seafood and shellfish. Its soft finish allows you to also try it with mature cheeses and dry fruit.
This is the first from the talented hands of winemaker Mike Brown. Pinot Bianco is a varietal that has its origins in the Loire Valley of central France. In France, it is also commonly referred to as Chenin Blanc or Pineau. This varietal first appeared in California in the late 1950’s and it thrived in the cooler regions of the Santa Ynez Valley. The fruit for this wine was sourced from 20 year old vines from Curtis Vineyards near Foxen Canyon Road. The juice was fermented in stainless steel and given no oak aging influence. The wine shows off really great acidity which is typical of cool climate growing conditions. The nose exhibits some light aromatic floral tones and the flavors of bright citrus fruits with a hint of honey.
Pair It With: Light salads, grilled fish and fresh lobster (a match made in heaven)
Here is the perfect Summer wine. Clean crisp, and with a nice fruity finish. This delicious off-dry wine (hovering just around 1.5% residual sugar) is almost an equal blend of two distinct wines. One French, the other Portuguese — both grown in the sunny Santa Ynez Valley.
Pair It With: Sweet and savory dishes or light desserts such as: Chicken wings with sweet chili sauce, stuffed pork chops with mango apple dressing, Blue cheese and hazelnut cheesecake, fruit cobbler, bread pudding.
This grape has now become one of the new rising stars in California. It has its origins in the northern Rhone region of France and in particular from the famous Condrieu Vineyards. Mike Brown has now produced several vintages of this flavorful wine
Barrel Select: The fruit was picked at night and the juice barrel-fermented in nuetral French oak. It was aged on the lees for a further eight months to produce a rich but finely balanced wine. The wine has the classic characteristics of pear and sweet apricot with just a hint of honey on the nose. Unlike some white Rhone varietals, it has subtle acidity and body with a delicate fruit finish.
Pair It With: Lean meats in light sauces such as: Macadamia nut crusted sea bass, fresh shellfish pasta, chicken tetrazzini, goat cheese, and green bean casserole during the holidays.
The grapes for this wine were sourced from one of the oldest vineyards in the Santa Ynez Valley at Vina de Santa Inez (on the property of Kalyra Winery). Winemaker Mike Brown has always found this varietal to be his favorite, and has had over 20 years experience producing it in the Santa Ynez Valley. He has created a new world style Sauvignon Blanc using stainless steel fermentation with no oak barrel aging. The wine is made in a style that truly reflects the bright nature of this varietal resulting in a product that is crisp, light and flavorful with classic floral, subtle gooseberry and grapefruit overtones. It has a slight flintiness and a delicious finish.
Pair It With: Grilled fish, spicy seafood dishes and summer salads.
This varietal has yet to really make its mark on the Californian wine map. In his usual bold style, Mike Brown has produced a great ‘alternative’ white wine. Typically a Rhone style wine, the conditions in Santa Ynez Valley were ideal for growing Grenach Blanc. The grapes from this wine were sourced from the Block 4 vineyards of Fess Parker’s property. It was then barrel-fermented and aged on the lees for a period of six months. The wine shows a rich straw coloring and exposes structure and crisp acidity. You can note classic citrus flavors such as mandarin, green apple and a whisper of peach. Its long, clean finish makes it a great food pairing wine.
Pair It With: Shrimp scampi, sushi (mild or spicy) or lemongrass beef.
With its most famed growing area in the cool mountains of Northern Italy, it is no wonder this varietal thrives well in the cool Santa Maria Valley. Winemaker Mike Brown has now produced several vintages of this varietal, and it keeps getting better by the year. In a typical new world fashion, the wine was fermented and aged in stainless steel and void of any oak influences. This style is true to Mike’s philosophy on the fruit being directly reflected in the wine. The result is a light, crisp wine with delicious green apple flavors and soft pear overtones. On the nose, there is a slight touch of lemon.
Pair It With: Mild seafood such as grouper or halibut, light pastas and cheese/ cracker combinations using creamy, mild cheeses. Since this wine is fairly acidic itself, avoid pairing with foods that have high acid contents, like citrus fruits or tomato-based recipes.
You’re going to love this ‘Summer in a Glass’. Dry overall, with a clean, crisp front and a nice fruity finish. This rose is a blend of Sangiovese and Merlot grapes sourced from Santa Ynez Valley. Perfect by the pool on a warm, summer day.
Pair It With: Baked Salmon with Mango Dressing, a strawberry/walnut salad with gorgonzola crumbles, or brie cheese with fig jam.
The red wine portfolio also reflects an adventurous new world style. With its cooler climate, the Santa Ynez Valley is well suited to some classic Italian styles. Nebbiolo and Sangiovese are produced by Kalyra annually and are perfect examples of food compatible wines. The Bordeaux varietals of Santa Barbara County base their success on climate and patience. The warm years produce finely balanced Cabernet Franc, Merlot and Cabernet Sauvignon. Mike has always been a dedicated fan of Rhone varietals and blends and his twenty plus years of experience in the area has seen some clever grape sourcing and resultant fine wines.
Click here for a list of Red Wine Varietals
In 2001, Mike Brown was able to source some premium Merlot grapes from Buttonwood vineyards in Santa Ynez Valley. The wine produced has some distinctly different Bordeaux characteristics rather than the typical extracted Californian features. It has juicy blackberry components and a soft finish with only slight tannins. Aged in neutral French oak for 24 months and 12 further months of bottle aging has seen this wine develop into a mature yet sutble Merlot.
Pair it with: Rich holiday dishes, BBS steaks and prime rib. Yellow cheeses and hard cheeses also would pair well with this merlot.
Winemaker Mike Brown has now produced several vintages of this fantastic Italian varietal. Mike selected premium grapes from Whitehawk Vineyard in Los Alamos, and then used our amazing submerged cap fermenter to produce this wine. Sangiovese is the traditional grape used in the wines of the Chianti region in Tuscany. The growing conditions at Whitehawk Vineyards are very similar to those of Tuscany, just a slight bit cooler. This means that the resultant style of wine is not big and heavy. The wine shows off bright black cherry flavors and a ripe sappy berry finish. The tannins are obvious but are very structured and the 36-month French oak aging is subtly integrated in the wine. One thing about this wine is that its flavors are present in the abundance while still maintaining good acidity. Its lighter body makes it enjoyable to drink on its own.
Pair It With: Tomato-based pasta dishes, mild-spiced foods like Pepperoni pizza or Italian sausage pizza, or veal.
This special release Cabernet Sauvignon / Merlot blend is a collaboration between Kalyra Winery and the Santa Barbara Zoo. Its label was painted by the trunk of resident Indian elephant ’Mac.’ A percentage of the proceeds from sales of this wine will be given back to the zoo for the future care and enhancement of its elephants, including Mac. The wine is full of dark berry flavors and soft tannins on the front, and a velvety finish at the end.
Pair it with: Its lighter body makes it enjoyable to drink on its own, or paired with a New York Steak or mature cheeses.
One of Mike’s backyard passions is restoring classic motorcycles. One in particular, the Bultaco Metrala, is his favorite. Metrala is the Spanish word for shrapnel. When giving this amazing new blend its name Mike thought of rich explosive powers and tine fragments of different flavors... and so the name befitted the wine.
This wine is a blend of some of the traditional Portguese varietals of Touriga Nacional, Tinta Cao and Souzao. The fruit was sourced from Eli Parker vinyard in the heart of the Santa Ynez Valley. Approximately equal amounts of each varietal went into this blend to create a rich, flavorful wine with a soft palette. The tannins are mild despite some 24 months of barrel, and the flavors are of rich plum, light cherry, cedar and a slight hint of cocoa.
Pair It With: Thinly cut carpaccio or a thick New York Cut.
As Aussies, we take great pride in the classic wine varietals that our country is known for. In the rich tradition of Barossa Valley Shiraz we present our Shiraz vintages. Sourced from Kibininge Vinyards in the heart of the famous Barossa Valley, this wine is a classic Australian style Syrah aged in American Hogshead (100 gallon barrels) for 24 months and then bottle aged further for 12 months. This is a rich and full bodied wine that showcases sappy boysenberry and blackberry flavors with slight cassis on the finish. Like most of its kind it presents hidden characteristics of mint, mild spice, chocolate, and coffee bean.
Pair It With: Traditional food fair like Smoked turkey with cornbread stuffing, Bratwursts and sauerkraut, lamb or beef shepherds pie, hearty stews or French onion soup, Edam or Provolone cheese.
Grenache is the world’s second most widely planted varietal but is still somewhat of a secret in California. With a strong new world presence in Australia, it is only natural that Mike Brown has chosen to produce a wine from this varietal. The wine was cold fermented and then aged in neutral French Hogsheads for over two years. Its rich, opulent style produced dark fruit on the nose and a soft palate devoid of the real earthy elements one would find in a true Rhone or Chateauneuf du Pape style.
Pair It With: Pepper undertones and jammy flavors combined with roasted pheasant, herbed meatballs, corned beef, and hard cheeses.
The name for this varietal stems from the Italian word ‘nebbia’ which translates to fog or mist. Nebbiolo thrives in cooler climates and mountainous areas. The Santa Ynez Valley climate is similar to the growing conditions of the Nebbiolo-producing vineyards in the Piedmont region of northern Italy. The wine was produced in true Barolo style and underwent a three-year aging process and a further two-year bottle aging. This wine exhibits dark stone fruit, black cherry flavors with some subtle raisin overtones. Tannins are soft and delicate, which makes this well balanced wine fantastic for food accompaniment.
Pair It With: Simple pasta in red sauce with sausage, mushroom risotto, Osso bucco, chicken cattiatore, or some lovely Fontina cheese.
In what can only be described as an aggressive and adventurous approach to winemaking and blending, this wine offers the best of both worlds from the wine regions of Australia and California.
CA (Cabernet Franc) SH (Shiraz) MER (Merlot) E (Exceptional) = CASHMERE
60% Barossa Valley Shiraz
30% Santa Ynez Valley Merlot
10% Santa Ynez Valley Cabernet Franc
The Australian Shiraz was aged in neutral American oak for over 18 months in Australia and then transported to California where it was kept 11 months more in 2 year old French barrels. It was blended with the wines mike had produced at Buttonwood and then aged as a blend for 6 months
It shows off classic Australian Shiraz characteristics with rich berry flavors and a full bodied style. The Merlot adds some classic structure and mildly complex tannins. The Cabernet Franc adds a delightful nose and some soft chocolate overtones on the finish.
As the name suggests, the wine is opulent, soft, smooth and classy.
Pair It With: Crusted rack of lamb or a flame grilled rib-eye steak.
Californian Zinfandel has always offered unique characteristics that distinguishes it from its long-lost Hungarian and Croatian cousins. Having always been a fan of this varietal, winemaker Mike Brown ventured north to source fruit from Dry Creek Vineyards in the Russian River Valley and select vineyards in Paso Robles area. Dry Creek’s vines have been producing grapes for over 50 years, and have been dry farmed and picked at the height of the 2007 harvest. The wine has been aged in American Oak for over 16 months and bottled in early 2009.
Pair It With: BBQ baby-backed ribs or Italian sausage with hefty herbs and spices like basil, oregano and pepper.
This wine varietal is the prince of Burgundy. Mike Brown is proud to present one of the well-known varietals for Santa Barbara County. The fruit was sourced from the Sierra Madre Vineyards from the fertile heart of Santa Maria Valley. This vineyard holds some of the oldest pinot noir vines in the county and is renowned for its superior fruit quality. The wine is fermented in custom-made submerged cap fermenters, which meant that the skins of the grapes were in contact with the juice throughout the process.
Pair It With: Distinctly flavored fish like salmon with herb-crusted potatoes, or tuna with a basil butter sauce.
We are delighted to offer several vintage options of this perennial Kalyra favorite. Each blend possesses a delicate and complex blend of predominantly Bordeaux varietals, all sourced from vineyards in the heart of the Santa Ynez Valley. This wine is an interesting blend of Merlot, Malbec, Petite Verdot and Cabernet Sauvignon. The blend shows off bright berry fruits and just a touch of acidity on the palate which makes it a very versatile food pairing wine.
Pair It With: Rosemary Lamp Chops, In-N-Out Burgers, or Teriyaki Beef dishes.
Another classic wine from Mike Brown’s Portuguese varietal portfolio. The fruit was sourced from Eli Parker winery during a warm harvest period. Once the wine was fermented it was moved to aged oak French oak barrels and left to mature for 32 months. The result is a delicate, soft and smooth wine with deep berry highlights with vanilla and cocoa accents. The balance and complexity is marvelous with soft mild tannins and rich finish.
Pair It With: Seafood paella, red sauced shellfish over linguini, or lime juice and salsa oysters.
The dessert wines from Kalyra have attracted a cult-like following, together with a list of awards and lavish praise from the " experts". In the rich tradition of Australian dessert wines, the list contains fortified Muscat (Black and Orange), Liqueur Muscat, Vintage and Ruby Ports and the now famous Tawny Port. In addition are a number of limited release late harvest and Eiswein styles.
Click here for a list of Dessert Wine Varietals
Welcome to the cult wine for our dessert aficionados! This orange Muscat varietal was sourced from Madera County. The wine was fortified during fermentation for a resulting 15% alcohol and 8% residual sugar. It offers nicely balanced flavors of citrus, apricot, with a touch of orange blossoms on the nose. Serve this wine chilled. Once opened, it will last a number of months if kept chilled.
Pair It With: A non fruit style dessert such as crème brûlée or a warm chocolate brownie.
Someone once said that “the next one in line will always be better.” Well, this might be true for the Mike Browns muscats. Aged in the Solero style, a common practice in Australia, this wine is rich in raspberry, boysenberry and strawberry flavors. Fortified with brandy bringing the alcohol content up to 16%.
Pair It With: When contemplating what to pair this with do not copy the flavors, but instead enhance them with vanilla bean ice crème brûlée. WINEMAKERS TIP: Add to a Brut sparkling wine for a fun and festive drink that is not only aesthetically pleasing but delectable. Perfect for parties.
Winemaker, Mike Brown, favorite sport that reminds him of his roots in Australia is Cricket. When thinking of a name for these artisan style dessert wines he thought of a common metaphor ‘sticky wicket’ which refers to the pitching circumstances during the game. Dessert wines produced in a traditional German style called Eiswein (icewine). There is no fortification but rather a process of freezing the juice during fermentation, then extracting the sugar and water crystals together. Producing a smooth and exotic dessert wine that is sure to tantalize the taste buds.
Viognier Sticky Wicket
Just when you thought you were done building your dessert collection, Mike has released another irrisistable Sticky Wicket with a new varietal. After the Eiswein process, the wine is cold fermented with a proprietary yeast strain and then aged in small oak casks. You will need to taste this wine to see what all the fuss is about. Opulent, pear, honey, melon, lemon bar, crisp, lively and simply delectable.
Pair It With: Lemon squares, lemon meringue pie or cheesecake.
In his usual fashion of handcrafting intriguing and wonderful dessert wines, Mike Brown has yet again presented us with a classic. This fortified white port follows the tradition of classic Spansih and Portuguese style port wines. Sourced from rich Verdelho grapes from the Alta Mesa vineyard in Lodi, the juice was fermented and fortified in true port style and then aged in barrel for a period of 17 months. It exhibits a dry style port with alcohol content of 19%. The rich flavors show off some honey, hazelnut and subtle citrus fruit. The wine is not as sweet as the Sticky Wicket version, but it is delicious and mouth filling. Serve chilled.
Pair It With: Hard cheeses, almonds, cashews and dried fruit, or enjoy on its own.
This is the first Angelica style wine produced by Mike Brown at Kalyra. With a rich tradition in creating award winning Dessert Wines, this latest addition is certain to enhance that reputation. This style of wine dates back tot eh early 16th century in France and Spain. The Syrah grapes (Whitehawk Vineyards) were picked and then cold soadked for four days. At that time, the juice was drawn off having a dark, richly concentrated characteristic. The fermentation is a minimal procedure completed at 1 degree brix and then fortified with a neutral brandy spirit. This process is slightly different from what happens with Port and Muscat; the resultant alcohol in the wine is much less. The wine is bright in berries and a floral nose. It is sweet on the palate with a crisp lingering finish.
Pair it With; Fresh ice cream and a small piece of dark chocolate.
This is a classic style Port wine. Made primarily using Syrah grapes from the neighboring La Presa vineyards, this port was produced following the traditional methods of port wine fortification, and barrel aged in neutral French Hogshead from early 2005 until bottling in May 2008. You will find touches of butterscotch, stone fruit, fig, raisin and a long soft chocolate finish. This particular release is in the larger 750ml bottles, and will continue to age gracefully for at least another 20 years. Serve room temperature.
Pair It With: Dark chocolate pieces, unsalted walnuts, and soft cream cheeses. For the cigar aficionado, sip it with a fine Cuban cigar.
Back in 1985, Mike Brown made his first white port entirely from Gewürztraminer grapes. This release is along the same lines, and has been made from fruit sourced from the Vina de Santa Inez (one of the oldest vineyards in Santa Barbara County). The vines sit just across the road from the winery. During fermentation, the wine was fortified with a neutral brandy spirit,. It was then racked in barrel for 24 months and bottled. This dessert wine has great character, which a touch of Lychee and peach flavors, mild spice, rich butternut and Hazelnut on the finish. Serve slightly below room temperature.
Pair It With: Hard cheeses, thinly cut dried fruits, or by itself as an after dinner liqueur in lieu of dessert.
The Barossa Valley in South Australia is one of the most famous in the world for Shiraz grapes. It hasn’t been since 1860 that these grapes were harvested and used for fortified wines. Mike Brown has sourced some rich and ripe Shiraz grapes to make this Rare Tawny Port. Aged in French Hogshead under the Solero aging method for 16 years, this port is truly opulent, showing off flavors of dark berry fruit, as well as raisin, prune and just a touch of Hazelnut. The color is a typical brick tawny brown, with a smoky finish. This is the ‘crème de la crème’ of fine tawny ports. Enjoy. (Serve chilled)
Pair It With: Stilton cheese, figs, almonds, and pear or apple slices. For the cigar aficionado, sip it with a fine Cuban cigar.