Cabernet Pfeffer

Nicole is a Santa Cruz surfer making big waves in cool-climate wine, seeking out super rare grapes from rugged coastal terrain. After working in wine around the world—from Michigan to New Zealand—she started Ser, which means “to express origin” in Spanish. Ser specializes in single-vineyard, single-varietal wines that are a pure reflection of where they came from.

Cranberry, pomegranate, white pepper. If Cab Sauv is the life of the party, Cab Pfeffer is the intriguing mystery guest—understated, with layers of depth. Meaning “pepper” in German, the Cab Pfeffer is one-of-a-kind—less than 10 acres of these grapes are left planted in the world.

We gave the can California coastal vibes as an homage to the ocean’s influence on Nicole’s life and life work — she’s a Santa Cruz surfer that’s making waves with rare grapes and cool-climate wines.

It’s delish alongside barbecue, lamb ribs, a crumbly feta salad, or a hearty pasta with tomato sauce.

The Cabernet Pfeffer is sourced from the Wirz & Enz Vineyards in Cienega Valley (50% from each vineyard). Old vines (97 years old for Wirz and 133 years old for Enz), head trained, organically farmed and dry farmed (no irrigation) on decomposed granite and limestone soils. The Cienega Valley is surprisingly cool climate located on the Eastern side of the Gavilan mountains in San Benito County. Cabernet Pfeffer is an extremely rare variety with less than 10 acres left in California. It is a unique variety originating in Southwest France. The fruit is hand picked and fermented in macro bins. 3 day cold soak, ~10 day maceration post fermentation, pressed to neutral and 2 year old french oak barrels, aged ~15 months.