Full-bodied. Concentrated. Opulent. These are some of the descriptors we often hear applied to our wines. However, we also hear the words elegant, balanced, complex. Yes, through hard work in the vineyard and winery, we believe you can have it all, the best of both worlds. Our approach to winemaking is simple, yet difficult. We prefer to intervene in nature’s process as little as possible. We often rely on uninoculated fermentations and use minimal new oak. We rarely fine or filter. However, we are not dogmatic and will intervene if we feel it results in a higher quality wine while still remaining true to the vineyard.

Click on a wine to see further detail or click on a vintage or Current Releases to view other previously released wines. To see our most current recommendations on when to drink our wines, please visit our Drinkability Chart.

 

Current Releases

Vintages:

2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2002
2001
2000
1999
1998

 

 

2003 Vintage

The third wettest April on the record books led to a very erratic, delayed bud break. Poor weather at bloom caused significant shatter and tiny yields. Unusual weather continued through the summer with sub-tropical moisture periodically streaming overhead. Fortunately, despite plenty of impressive lightning shows, rain stayed to the east of Sonoma. Coming into September, fruit was running about 2 weeks behind normal. Two heat waves - the first on September 12th, the second on September 20th - led to significant dehydration and a spike in sugar. Since berries had not reached optimum flavor maturity, we continued to wait. Sugars receded somewhat after the second heat wave and with nearly unprecedented beautiful, dry October weather, we continued to let the fruit hang. In the end, 75% of our fruit was picked during the last two weeks of October, the last on October 30th, right before the first rain of the season.

Resulting wines from 2003 are deeply colored and quite powerful and flavorful. However, with higher than normal skin to juice ratios during fermentation, they also posses more structure than usual. Many wines will be long-lived.

 
 
 

 

 

 

 
   
     
     
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