Comptoir
Comptoir Wines is an exploration of place, variety, and possibility.
This label serves as both a creative platform and an extension of the Comptoir Wine Co. philosophy: thoughtful sourcing, disciplined winemaking, and a deep respect for terroir.
The wines are produced in limited quantities from vineyards we are discovering, developing, or working with for the first time—often highlighting lesser-seen varieties, distinctive parcels, or unconventional expressions within classic regions. Each bottling is approached with restraint and clarity, favoring balance, freshness, and transparency over overt manipulation.
Comptoir wines are made to be compelling at the table and expressive in the glass—designed for immediate enjoyment while retaining the structure to evolve with time. They reflect curiosity, collaboration, and the belief that great wine begins with attentive farming and finishes with a light hand in the cellar.
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94 Points - Wine Enthusiast
"Not much of the Melville fruit goes to other labels, so this project by sommelier David Castleberry is a rare chance to taste another side to this estate. This carries the vineyard's cool-climate hallmarks, starting light in the glass and opening on the nose with rosemary, peppercorn and kalamata olive aromas. The palate is zesty with danky herbal tones that decorate the brisk red fruit and citrus tones that fly into the finish." -Matt Kettmann
Crafted exclusively from a small, sandy parcel of fruit grown on Melville’s Sta. Rita Hills estate, our Syrah is a blend of five different clones: Estrella, Beaucastel 99, 1, 383, and 470. Each clone contributes its own unique characteristics to the wine, resulting in a complex and nuanced flavor profile.
The Estrella, 383, and 470 clones are planted in nutrient-deficient, well-drained sand, which imparts an intoxicating bouquet of white pepper flowers and spice. In contrast, the Clone 99 from Block I is planted in denser sandy loam soil, adding depth and richness to the wine.
Harvested in mid to late November, 30% of the fruit was gently de-stemmed, while the remaining 70% was left as whole clusters. The grapes were fermented in small 1.5-ton open-top fermenters, with total skin and stem contact averaging 35 days.