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Summer BBQ Virtual Wine Tasting - Special Offer

Join Justin Baldwin and Executive Chef Rachel Haggstrom for a live virtual tasting, where they will share their favorite recipes and wine pairings for the ultimate summer BBQ! The virtual tasting pack includes our 2019 Rosé, 2019 Sauvignon Blanc and 2017 JUSTIFICATION.

Date & Time: Friday, August 7th at 5:00pm PDT
Where: Instagram Live - @JUSTINWINE

Order your tasting pack by August 4th and use promo code BBQ for free shipping!

Please note - for legal reasons, we cannot ship this pack to the following states: AL, AR, DE, IN, KY, LA, MS, NJ, OH, OK, RI, UT.

Summer BBQ Virtual Wine Tasting - Special Offer


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Tasting notes

Click to download Tasting Notes from our sommelier Jim Gerakaris.

For questions, please reach out to the JUSTIN Wine Society by phone at 805.591.3200 or at [email protected]

Food Pairings and Recipes

2019 Rosé:
A perfectly balanced mix of flavors and textures, the 2019 Rosé can accompany a very wide range of food pairings, like a Watermelon and Tomato Salad.

2019 Sauvignon Blanc:
Beautifully balanced and refreshing, the 2019 Sauvignon Blanc is great before a meal as palate cleansing aperitif or with light fare like a Shrimp Ceviche.

The 2017 JUSTIFICATION is a versatile food pairing wine to a wide range of dishes including our JUSTIFICATION burger.

Click here for all recipes

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Enhance your virtual tasting with these food pairings

from JUSTIN's Executive Chef Rachel Haggstrom!


2019 Rosé
Watermelon and Tomato Salad - RECIPE


2019 Sauvignon Blanc
Shrimp Ceviche - RECIPE




Watermelon and Tomato Salad

Download to Print

Serves Two 

1 cup Diced watermelon
1 cup Cherry tomatoes (cut in half or quarters based on size)
3 Tablespoons crumbled feta
½ cup Arugula
Sumac spiced Wonderful Pistachios
1T Fresh basil chiffonade (thinly sliced)
1T Fresh mint chiffonade (thinly sliced)
1T Olive oil
1T Aged balsamic
Sea Salt (to taste)
Freshly Cracked Pepper (to taste)

Sumac Spiced Wonderful Pistachios
2 cups Wonderful Pistachios
1 ea Egg White
1T Fleur de sel or sea salt
1T Sumac (or other spices)


In a bowl, season and gently toss; watermelon, tomato, arugula, basil, mint with olive oil, salt and pepper.  Crumble feta on top of salad and sprinkle with sumac pistachios; drizzle with aged balsamic vinegar

For the Pistachios: Toss all ingredients in a bowl; make sure they are coated evenly. Taste and adjust seasoning as you see fit. Place on a cookie sheet lined with parchment; space out nuts evenly. Bake at 325 for approx. 8 minutes or until golden brown.  After baking for 5 minutes stir with a spoon to rotate nuts; and continue to bake another 3-5 minutes. (can be made ahead and stored up to 3 days in advance)

If you do not have aged balsamic, use reduced balsamic or balsamic glaze (which can be found in most grocery stores)

If you do not have sumac plain pistachios with a hint of lemon will be a good substitute. 

 Click here to see all recipes

Shrimp Ceviche

Download to Print

Serves Four

1 ea Avocado diced (ripe but firm)
1 cup Cooked shrimp (peeled and deveined, for larger shrimp chop - otherwise look for small shrimp)
1/2 cup Assorted citrus segments (reserve the juice)***(examples: tangerines, car acara, pomelo, white oro blanco grapefruit, navel oranges, or use anything you have available)
3 Tablespoons Minced red or orange bell pepper
½ cup Diced tomato (seeds and core removed)
2 Tablespoons Freshly chopped cilantro
1 ea Diced small red onion
1 Tablespoon Olive Oil
Juice of 1 lime
Sea Salt
Pinch of cayenne pepper

Add shrimp, citrus segments, bell pepper, tomato, cilantro, red onion in a bowl, lightly toss. Season to your liking with reserved citrus juice, olive oil, sea salt and chili pepper. Gently mix in avocado.

Serve in a bowl alongside fresh tortilla chips. For best results have citrus at room temperature.

Crab Salad: toss in fresh crab meat.
Halibut or other white fish Ceviche: substitute other fresh (sushi grade) white fish for cooked shrimp; allow to marinate in citrus juices for up to 30 minutes.
Chips/ Crisps: Substitute tortilla chips with plantain chips, taro chips for a healthier options and color. 

 Click here to see all recipes


Download to Print

Serves Four

4 ea Brioche bun
4 Tablespoons Butter
4 ea ½ pound (8 oz) Burger patties
½ cup Arugula
1 Teaspoon Pedrox Ximenez (sherry or red wine vinegar)
4 slices (2 oz ea) Brie Cheese/ triple cream brie style cheese (we use St. Angel)
4 ea ¼ inch thick slices Heirloom vine ripened Tomatoes
4 Tablespoons Chive Aioli (or mayonnaise with chives)
Kosher Salt (to taste)
Freshly Cracked Pepper (to taste)

Generously butter buns, toast on a flat surface/pan or on grill.

Meanwhile season burgers with salt and freshly cracked pepper and grill until rare. Add the cheese so that it begins to warm; continue cooking meat until medium rare or to your liking.

Season Arugula with Pedro Ximenez vinegar

Slather both sides of bun with chive aioli, place arugula on bottom bun, then slice of tomato, beef patty. Slather a generous amount of JUSTIFICATION bacon jam on the top bun. 



4 cups Applewood Smoked Bacon (chopped)
1 ea Onion (minced)
1 T Garlic (minced)
1 cup Vegetable stock
1 cup Brown sugar
3 T Honey
1 t Espelette (we use from Le Sanctuaire, but you can sub this spice with a mild chili or BBQ seasoning)
1t Freshly cracked black pepper
1t Kosher salt

In a large pot, over low heat cook chopped bacon until crispy. Drain all fat except for 2 tablespoons, add the onion and garlic and sauté until tender. Deglaze with JUSTIFICATION; cook until alcohol has burned off. Add the bacon and the vegetable stock, honey, sugar. Cook until the liquid has dissolved, and bacon is sticky like jam. Season with Espelette or BBQ seasoning to your liking. Can be stored for two weeks of longer in the freezer. 

 Click here to see all recipes