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We make this dessert wine in the ice wine style except we picked the Gewürztraminer grapes at "normal" sugar levels that we would to make our table wine. The grapes are then quickly frozen to 0°F, which removes much of the water while preserving the grapes' natural sugar and acid. The grapes are then pressed while still frozen. This unusual technique allows us to pick while natural acidity is relatively high and we can precisely dial in the desired sugar level of the juice to be fermented. This way we avoid the potential of leaving defenseless grapes on the vine well into the rainy season, where rain, rot and rapidly degrading acidity can take their toll.

We make our Muscat dessert wine in the ice wine style except we picked our Muscat grapes at "normal" sugar levels that we would to make table wine. The grapes are then quickly frozen to 0°F, which removes much of the water while preserving the grapes' natural sugar and acid. The grapes are then pressed while still frozen. This unusual technique allows us to pick early while natural acidity is relatively high and we can precisely dial in the desired sugar level of the juice to be fermented. This way we avoid the potential of leaving defenseless grapes on the vine well into the rainy season, where rain, rot and rapidly degrading acidity can take their toll.

The 2001 Red Table Wine continues to be a great, affordable "every day" kind of wine. This vintage is a dramatic change from the previous vintage of this wine. The 2001 is predominantly Cabernet Sauvignon (69 percent) whereas the 2000 Red Table Wine consisted of 83 percent Merlot and only 9 percent Cabernet Sauvignon. The backbone of Cabernet Sauvignon provides flavors of berry and plum fruit with touches of spice and cedar while the Merlot offers typical rich, velvety flavors of Canby raspberry, Bing and black cherry and Belgian chocolate. Cabernet Franc adds additional richness and body, dark fruit flavors and a touch of spiciness to the mix.

Cabernet Franc is an important component of our red wines, softening and rounding out the more angular Cabernet Sauvignon and providing intriguing aromas of cherry liqueur and chocolate. Its performance on our estate vineyard has been so superb that we decided to withhold a small amount to bottle on its own. We fermented our Cabernet Franc in many small lots, which allowed us to treat each one as a unique expression of the vineyard. By using a variety of fermentation practices, yeast strains and barrel coopers, we created individual components that we carefully pieced together for the final blend. We used a minimum of fining and filtration and we aged the wine in 100 percent French oak barrels for 20 months. Aromas of dried plums, leather, cherry and cranberry come with the first swirl. On the palate, the soft tannins and mouthfilling texture have a lingering sweet finish.

We fermented the wine in many small lots, which allowed us to treat each one as a unique expression of the vineyard. By using a variety of fermentation practices, yeast strains and barrel coopers, we created individual components that we carefully pieced together for the final blend. We used a minimum of fining and filtration and we aged the wine in 100 percent French oak barrels for 16 months. Bursting with dark berry and plum fruit flavors, our Cabernet Sauvignon shows touches of chocolate, spice and cedar, mixed with toasty vanilla.

Our 2004 Chardonnay was made in a manner to emphasize the fruit character in balance with the oak. A portion of the blend was barrel fermented, while the other portion was stainless fermented. This resulted in a wine with wonderful apple, pear and citrus notes, accented by some caramel and toasted coconut aromas from the barrels. The mouthfeel is crisp and clean, and there are hints of tropical fruit on the finish.

Our 2003 Canoe Ridge Vineyard Chardonnay shows ripe apple and citrus aromas. Barrel fermenting added a creamy note and the malolactic fermentation contributed buttery flavors. Blending in 24 percent Chardonnay from a cooler vineyard site in the Yakima Valley added a bit of acidity and backbone.

The 2004 Canoe Ridge Vineyard Gewürztraminer displays all of the rich spicy, honeysuckle aromas we have come to expect from the wines of this vineyard. Delicious melon and citrus flavors match the mouth-coating feel that results from barrel fermentation in older, neutral French oak barrels. On the palate, it has a pleasant crispness with a satiny finish.

The 2003 Canoe Ridge Vineyard Gewürztraminer displays all of the rich spicy, honeysuckle aromas we have come to expect from the wines of this vineyard. Delicious melon and citrus flavors match the mouth-coating feel that results from barrel fermentation in older, neutral French oak barrels. Slightly drier than the 2001 vintage, our 2002 Gewürztraminer finishes on the palate with a pleasant crispness.

We fermented the wine in small lots, which allowed us to treat each one as a unique expression of the vineyard. By using a variety of fermentation practices, yeast strains and barrel coopers, we created individual components that we carefully pieced together for the final blend. We used a minimum of fining and filtration and we aged the wine in 85 percent French oak barrels for 20 months. The resulting wine has elegant, classic flavors of rich, velvety Canby raspberry, Bing and black cherry and Belgian chocolate.

Canoe Ridge Vineyard Merlot typically displays elegant, classic Merlot flavors with the suppleness of Pinot Noir, and the 2001 vintage maintains that profile. Its characteristic Canby raspberry and rich cocoa-chocolate aromas and flavors, plus its smooth mouthfeel make our Merlot a good partner with grilled meats and vegetables, such as grilled lamb with rosemary, or even a richly flavored fish, such as grilled swordfish with garlic mashed potatoes. A ripe Brie or Camembert also pair well with this Merlot.

For our 2002 Canoe Ridge Vineyard Reserve we blended one barrel of Lot 2 Cabernet Sauvignon with our Lot 10 Merlot. The lot numbers come from our practice of fermenting the wine in small lots so we can extract the best expression of different blocks of the vineyard. Depending on the lots, we used different fermentation practices, yeast strains and barrel coopers to create individual components that make up the final blend. In 2001, Lot 10 was the Canoe Crew favorite. The black cherry, raspberry and chocolate aromas found in our estate Canoe Ridge Vineyard Merlot are even more intense in our Reserve bottling. These concentrated flavors allow us to use more new oak barrels to bring richness and roundness to the palate and sweet toasty aromas without overpowering the fruit flavors. The addition of one barrel of Cabernet Sauvignon adds to the full mouthfeel plus brings additional aromas and complexity.

The black cherry, raspberry and chocolate aromas found in our Canoe Ridge Merlot are even more intense in this reserve bottling. The concentration of these flavors allows the use of more new oak barrels without overpowering the fruit flavors. The higher level of oak adds more richness and roundness to the palate and adds smoke and sweet toastiness to the aroma. We blended in a small amount of Cabernet Sauvignon and Cabernet Franc to fill out the middle palate and to add additional aromas and complexity.

While we have been growing Syrah for some years at our estate vineyard, this is the first vintage we have bottled separately. We fermented our Syrah in small lots, which allowed us to treat each one as a unique expression of the vineyard. By using a variety of fermentation practices, yeast strains and barrel coopers, we created individual components that we carefully pieced together for the final blend. We used a minimum of fining and filtration and we aged the wine in 100 percent French oak barrels for 21 months. Canoe Ridge Vineyard Syrah is a rich and complex wine with aromas of tobacco leaf, toasted spice and fresh blackberry