APPELLATION:	California
COMPOSITION:	Carignane, Cinsault, Gamay, Mourvedre, Syrah
FERMENTATION:	barrel fermented 17 days, non-innoculated
AGING:	6 months in 100% neutral French oak
ACID: .71 g/L          pH: 3.27          ALCOHOL: 13.3%          PRICE: $15.00
CASE PRODUCTION: 300 cases          RELEASE DATE: June 2006

Our 2005 dry Rosé was produced using the Saignee method, one of the most traditional European winemaking techniques. After harvest, whole grape clusters were destemmed which gently broke open the skins. Transferred to small bins, the fruit then released free-run juice under its own weight. Approximately 8% of this lightly colored juice was immediately “bled” off into steel tanks to undergo fermentation.  Its initial steely character was softened by six months of aging in four year-old, neutral French oak barrels, which imparted a rounder texture. Aromatically, the wine hints at minerals and flowers. Its flavors range from strawberries and dried cherries and finish refreshingly with tangy grapefruit. We find it to be reminiscent of the elegant, salmon-colored Loire Valley rosés, particularly those of Sancerre. Enjoy it chilled, by itself, with your favorite cuisine or as an aperitif.

APPELLATION:	Sonoma County
VINEYARD SOURCE:	Durrell Vineyard - 100%
COMPOSITION:	100% Chardonnay
FERMENTATION:	16 days, barrel fermented
AGING:	18 months in French oak 70% new French oak, 30% 'experienced" French oak
ACID: .65g/L          pH: 3.52          ALCOHOL: 14.5%          PRICE: $35.00
CASE PRODUCTION: 600 cases          RELEASE DATE: October 2007

Lavishly layered and complex, the 2004 Durrell Vineyard Chardonnay showcases a bouquet of rich pineapple, caramel and grapefruit with soft mineral characteristics. Flanked by seductive toasty oak and refreshing acidity, ripe apples, pears, and hints of mango are front and center in this Burgundian style wine. Displaying power and grace, our Chardonnay is approachable on release yet can merit three to five years of aging.

APPELLATION:	Russian River Valley
VINEYARD SOURCE:	Bacigalupi Vineyard
COMPOSITION:	100% Chardonnay
FERMENTATION:	21 days, barrel fermented, native yeasts
AGING:	18 months in French oak 65% new French oak, 35% “experienced” French oak
ACID: .63g/L          pH: 3.47          ALCOHOL: 14%          PRICE: $38.00
CASE PRODUCTION: 823 cases        RELEASE DATE: December 2006

Full Bodied, elegant and refreshing acidity compliment our Bacigalupi Vineyard chardonnay, which reflects the exceptional quality and distinctive taste of this unique vineyard site. Delicate floral aromas and bright notes of citrus precede luscious round flavors of tropical fruit, toasted hazelnuts and caramel. Enjoy this Chardonnay now for its youthful appeal, or set aside for three to five years of continued delight.

APPELLATION:	Napa Valley
VINEYARD SOURCE:	Sangiovese - Grodhal Vineyard, Yountville Cabernet Sauvignon - Shifflett Vineyard, Yountville
COMPOSITION:	88% Sangiovese, 12% Cabernet Sauvignon
FERMENTATION:	13 days, non-inoculated
AGING:	12 months in oak 35% new Gamba oak, 65% “experienced” French oak
ACID: .65g/L          pH: 3.58          ALCOHOL: 14.9%          PRICE: $32.00
CASE PRODUCTION: 387 cases        RELEASE DATE: May 2007

Inspired by the “Super Tuscan” red wines of Italy, our 2004 Napa Valley Sangiovese is blended with 12% Cabernet Sauvignon. Rich Cabernet aromas of cassis and licorice complement the wine’s high fruit tones and earthy, spicy bouquet. On the palate, the Sangiovese's bright, red fruit flavors and firm acidity wrap around a dense, cherry-currant core of fruit. Slow-toasted, tight-grained French oak barrels, purchased from the historic Gamba cooperage in Piemonte, are another Italian connection and lend aromatic and textural complexity to the wine. Further hints of black cherries, orange zest, and saddle leather are revealed in its long, concentrated finish. While enjoyable now, the wine’s ripe, integrated tannins suggest to us that it will continue to improve over the next 4-6 years.

APPELLATION:	Napa Valley
VINEYARD SOURCE:	70% Shifflett Vineyard, Yountville 30% Castle Rock Vineyard, Mt. Veeder
COMPOSITION:	100% Syrah
FERMENTATION:	18 days, non-inoculated
AGING:	15 months in oak 35% new Meyrieux French oak 65% “experienced” French oak
ACID: .55 g/L          pH: 3.69          ALCOHOL: 14.5%          PRICE: $32.00
CASE PRODUCTION: 459 cases          RELEASE DATE:

Our 2004 Syrah comes from the Shifflett Vineyards in Yountville and the Castle Rock Vineyard on Mt. Veeder. It was aged for 15 months in French oak barrels, coopered by Meyrieux Fils in Burgundy. Aromatic notes of fresh berries, black truffle, and smoke marry beautifully with toasty aromas imparted by the Meyrieux barrels. On the palate, juicy, primary fruit flavors give way to preserved berries, black pepper, and smoked meat.

APPELLATION:	Napa Valley
VINEYARD SOURCE:	Merlot - Shifflett Vineyard, Yountville Cabernet Franc - Stagecoach Vineyard, Atlas Peak Cabernet Sauvignon - H Block, Howell Mtn. & Shifflett Petit Verdot - Wood Vineyard, Rutherford
COMPOSITION:	44% Merlot, 29% Cabernet Franc, 24% Cabernet Sauvignon, 3% Petit Verdot
FERMENTATION:	15 days, non-inoculated
AGING:	24 months in American and French oak 55% new French oak, 45% “experienced” French oak
ACID: .63g/L          pH: 3.71          ALCOHOL: 14.3%          PRICE: $40.00
CASE PRODUCTION: 913 cases        RELEASE DATE: December 2006

Our 2002 “Le Bijou” ("The Jewel" in French) is an elegant Bordeaux-style blend of Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot. Opening with aromas of tobacco, cassis, cedar, cola berries and dusty earth, the wine is loaded with opulent blackberry and blueberry fruit that is balanced by sweet tannins and subtle new oak. Luscious and graceful, this wine has a finish that lingers on and on.  Crafted in the style of great Bordeaux, the varieties were aged separately in French & American oak for ten months, then racked, blended together and placed back into barrel for seven months additional aging. Approachable on release, this wine will age 8-10 years.

APPELLATION:	Napa Valley
VINEYARD SOURCE:	Merlot - Shifflett Vineyard, Yountville Cabernet Sauvignon - Haystack Vineyard, Atlas Peak Cabernet Sauvignon - Borges Vineyard, St. Helena
COMPOSITION:	80% Merlot, 20% Cabernet Sauvignon
FERMENTATION:	18 days, non-inoculated
AGING:	22 months in French oak 55% new, 45% “experienced” French oak
ACID: .61g/L          pH: 3.52          ALCOHOL: 14.1%          PRICE: $33.00
CASE PRODUCTION: 441 cases          RELEASE DATE: November 2004

This Napa Valley Merlot is blended with 20% Cabernet Sauvignon from carefully farmed hillside vineyards. On the nose, it reveals a range of aromas, including black currant, spice, tobacco and a Bordeaux-like earthiness. The ripe fruit flavors it shows on entry are jammy and rich and give way on the mid-palate to more complex flavors of spicy black and stone fruit, baked cherries and hints of wild game and mushrooms.  Aromatically, the wine continues to open up in the glass to reveal layers of spiced plum, cedar and cigar box, characteristics imparted by the healthy percentage of cabernet sauvignon in the blend.  Supple tannins and firm acidity provide structure and add a fine textural component to this merlot’s long finish.

Our 2004 Falcor Zinfandel was produced from old vines in Sonoma County’s Dry Creek and Russian River Valleys. It opens on the palate with rich flavors of spicy black fruit, and through its long, focused finish this Zinfandel reveals complex characteristics of vanilla, clove, and dark chocolate.

APPELLATION:	Napa Valley
VINEYARD SOURCE:	Cabernet Sauvignon - Howell Mountain Merlot - Shifflett Vineyard, Yountville Cabernet Franc - Wood Vineyard, Rutherford Petit Verdot - Wood Vineyard, Rutherford
COMPOSITION:	91% Cabernet Sauvignon, 4% Merlot, 3% Cabernet Franc, 2% Petit Verdot
FERMENTATION:	19 days, non-inoculated
AGING:	24 months in French oak 60% new, 40% “experienced” French oak
ACID: .57g/L          pH: 3.65          ALCOHOL: 14.7%          PRICE: $50.00
CASE PRODUCTION: 794 cases        RELEASE DATE: December 2006

This artisan Cabernet was produced from fruit grown in the loamy soils east of St. Helena, at the base of the historic Howell Mountain District. It displays an elegant balance of ripe black fruit and well-integrated tannins, qualities prized in the best Napa Valley Cabernets. While immediately enjoyable, this muscular and age-worthy wine is certain to gain great complexity with time in the bottle.