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The grapes for our 2004 Cabernet Sauvignon were harvested from two vineyard locations. 50% of the grapes are from a vineyard on the valley floor, and the other 50% are from a hillside vineyard on the westernmost slopes of Northern Suisun Valley. Aged for 336 days in French and American Oak barrels. This Cabernet is a full bodied red wine with soft, well balanced tannins and subtle oak overtones. Varietal Content- 91.5% Cabernet Sauvignon, 6.3% Malbec, 2.2% Petite Verdot

The grapes for the 2004 Chardonnay were harvested from the cooler climate of Suisun Valley on September 21, 2004 at 23.0° brix. 38% barrel fermented and malo-lactic fermentation, 62% tank fermented.

The Sauvignon Blanc grapes used to make this wine were allowed to remain on the vine until the first significant rains of the season arrived. The grapes were harvested on November 5, 2005 at 29.0° brix. The juice was cold fermented at 52° F over a period of 21 days to preserve the varietal character of the grape, and allow us to arrest the fermentation at the optimum sugar level. Varietal Content: 99% Sauvignon Blanc

The grapes for this Estate Chardonnay were harvested from the Scarlett Ranch. Aged for 306 days in new, one and two year old French Oak Barrels. Underwent malo-lactic fermentation to give it a soft, satiny finish. Harvested: August 31, 2004 at 24.4° brix. The 2004 Estate Chardonnay is a soft, light buttery wine with slight oak undertone.

The Pinot Noir grapes are grown on the southern most region of the Scarlett Ranch where the vineyard is unprotected by the hills and has the greatest influence of the cooler bay breeze. The must (soupy mass of crushed grapes, juice, skins, pulp, and seeds) was cold soaked for 4 days at 48° F and then fermented for 13 days at 75°F. Harvested on September 18, 2003 from the Scarlett Ranch at 26.3° brix. The wine was aged for 593 days in 1 and 2 year old American oak barrels, where malo-lactic fermentation was completed.

The grapes for our 2004 Merlot were harvested from a vineyard grown in the warmer climate of northern Suisun Valley. Harvested at 25.4° brix and aged for 11 months in French and American Oak barrels. The 2004 Merlot is a medium to full bodied red wine with hints of oak and red berry flavors. Varietal Content- 90.6% Merlot, 7.6% Malbec, 1.8% Petite Verdot

The Miscela is a blend of 58% Merlot, 34% Malbec, and 8% Petite Sirah, all from the 2005 Vintage. The fermentation was stopped at 4.9 brix to produce a full-bodied sweet red wine with very soft tannins. Aged for 11 months in French & American Oak barrels.

Harvested on September 25, 2005 at 21.4° brix. The 2005 Pinot Grigio was cold fermented at 55°F for 13 days and cellared at 45°F to preserve the wines fruitiness. This light and delicate wine is a casual delight with scents of lime, kiwi, apricot and minerals.

The grapes for our 2004 Primitivo were harvested from a select block in northern Suisun Valley where growing conditions are ideal for this particular variety. The grapes were harvested on September 19, 2004 at 28.9° brix and aged in French and American Oak for 476 days prior to bottling

The grapes for the 2006 Riesling were once again grown in Suisun Valley. Harvested on October 27, 2006 at 24.5° brix. Fermented at 52°F and stopped at 5.1 residual sugar to preserve maximum fruitiness. The 2006 Riesling is a light bodied sweet wine with crisp apple flavors.

The grapes for the 2005 Sauvignon Blanc were harvested from the Lambert Ranch which sits in a slightly warmer climate of Suisun Valley. The juice was cold fermented at 55° F to preserve the crisp fruity varietal character of this grape. Harvested- September 2, 2005 at 23.2° brix.

The 2003 Suisun Valley Port was harvested on October 24, 2003 at 31.6° brix. The Port was aged for 24 months in 3 year old American oak barrels. A wine such as this has had its alcohol content increased by the addition of distilled grape spirits (not yet brandy). Varietal Content: 60% Syrah & 40% Primitivo

The 2004 Suisun Valley Red is a blend of 4 different varieties; Merlot, Cabernet Sauvignon, Valdiguie, and Malbec. This is a full bodied, fruity red wine with soft tannins and mild oak overtones. Aged 380 days in American Oak. Varietal Content: 48% Merlot, 25% Valdiguie, 20% Cabernet Sauvignon, 8% Malbec

The grapes for our 2003 Syrah were grown on the Lambert Ranch in Suisun Valley Harvested on September 21, 2003 at 26.2° brix, this red wine was aged for 307 days in a combination of two and three year old American oak barrels. Unlike Syrah grown in a hotter climate, our 2003 Syrah is slightly lighter in body. This dry red wine has a slightly smoky flavor with peppery undertones.

The grapes for the 2005 Valdiguie were harvested on October 4, 2005 from a vineyard in the warmer climate of northern Suisun Valley. They were picked at 24.2° brix and fermented at 65°F for 10 days to maintain the fruitiness and freshness of the red wine. The 2005 Valdiguie is a light bodied refreshing red wine with berry flavors.

The White Gamay is made from the Valdiguie grape, which originates from the Rhone region in France. The grapes were harvested November 7, 2006 at 22.3° brix. The juice was cold fermented at 52°F to preserve the berry-like character of this grape. It was fermented for 20 days, at which time the fermentation was stopped with a sugar level of 3.5 brix. The 2006 White Gamay is a light refreshing wine with flavors of raspberry and strawberry.