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The 2003 Merlot - Aguila Vineyard, thrives in this relatively cool site. While other area vines may shut down photosynthesis due to excessive heat, this high, breezy spot enables even development of the fruit. The result is an elegant, well balanced wine; jammy with hints of cocoa. We were told recently that the Merlot pairs well with foods naturally rich in umami. So I researched what umami was and learned it is one of the "basic tastes" (just like sweet, sour and salty). Basically, umami is the savoury flavor imparted by the natural presence of glutamate. This means the Merlot works best with mushrooms, cured ham, parmesan cheese, seaweed, asparagus, most fish and meat. Drink now through 2007.

Our 2003 Syrah - Aguila Vineyard, is from one of the oldest rootstocks in Oregon, planted in 1994. The age contributes to the complexity of the wine; the mature vines and the deep roots allow the grapes to express the unique terroir of the site, comprised mostly of Selmac loam soil with good drainage. The wine is well balanced with firm tannins and has dark plum overtones with a hint of black pepper on the finish. The Syrah's fruitiness is enhanced by salty and bitter foods - olives, lemon, eggplant, greens. It will hit its peak 2006-2010.