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Made from the vineyards surrounding Chris Romo's bed and breakfast in the Alexander Valley, this dry Sangiovese has powerful strawberry flavors, bold texture, and a tiny hint of mint.

This wine was made from the vineyards on Jack Warnecke's beautiful ranch in the Chalk Hill Appellation. Chalk Hill itself, in fact, is on Jack's ranch. The Pinot Noir vineyards on the ranch lie right along the east side of the Russian River. This Pinot has great black cherry and berry flavors, the tannins are soft, and there are hints of cedar and coffee.

Winner of Double Gold, Best of Class in the San Francisco Chronicle 2005 Wine Competition. Co-fermented with 8% Viognier, this wine offers dark fruits, with concentrated berry flavors, and opens up with spicy layers of richly integrated ripe blackberry aromas. Smooth tannins complement the vanilla finish.

From the vineyards on Rob Haun's ranch in the Russian River valley, these dry farmed, no spray grapevines only produce about one ton per acre. The 50 year old vineyard was originally planted by members of Joe Dimaggio's family. The wine has notes of raspberries and blueberries, the tannins are soft, and the finish is spicy.

This is another tiny lot of Pinot Noir, made from the old block of vines in Jay McMullen's vineyards in the Russian River Valley. The old Martini Clone vines yield a lighter style of Pinot, with flavors of plums, strawberries, and spice, with a little hint of cocoa on the nose. An excellent food wine, and something a little different from my other Pinot Noirs.

The Messina Ranch is located at the very top of Dry Creek Valley, on the east side. The early ripening Messina Vineyards produce grapes with very intense fruit flavors, which yield a dark, full bodied wine. This wine has flavors of strawberries and cherries with a little taste of chocolate on the finish. The tannins are soft and silky.

Our Old Vine is a Zinfandel field mix -- about 50% Zin, with the rest a mixture of Petite Syrah, Mourvedre, Alicante Bouschet, and Carignan. It has nice complexity and mouthfeel, rich fruit, soft tannins, and a wonderful spicy finish. It’s a great food wine. From the same ranch as our regular Zinfandel, these no-spray, dry farmed vines were planted in the 1950`s, and yield only about one ton per acre.

This Pinot is from my own small vineyard in the Green Valley of Sonoma County, directly behind my house in Graton, California. There are about 65 cases of this estate Pinot, which is my own personal all-time favorite of the 30 to 40 lots of Pinot Noir I have made. It has a very distinctive nose of toasted toffee and coffee, compared by one taster to toasted marshmallows. The nose actually makes me hungry. It is a heavy full-bodied Pinot, full of cherry and blackberry flavors. There are notes of chocolate and spice with a full round and ripe finish. The alcohol content is 14.3% and I think this is my best Pinot Noir to date.

This is my smallest lot of Pinot Noir, the grapes are grown by my friend, Denis Rioual, in his tiny vineyard north of the town of Sebastopol in the Russian River Valley. The first harvest was in 2003 and yielded barely one half ton. The vineyard is planted in clones of 667, 777, with a scattering of Pommard. This first harvest only produced 24 cases, with an alcohol content of 14.1%. It is a wonderful, deep and dark Pinot, tasting of black cherries and plums, with great texture and mouthfeel. It has a nice smoky nose that extends and lingers on the palate. The 2003 production was so small that I only released it to one local restaurant and one wine shop--the rest reserved for sale on my website. I am loking forward to the 2004, which will be released in spring, and of which there is more.

The Morris Ranch is located on Adobe Road in Petaluma, a few miles south of the Washington Street intersection. The hillside vineyards were planted in 2001 in clones of 115, 667, 777, and Pommard. The cool Petaluma hills provide an ideal Pinot growing area with warm days and cool foggy nights. The grapes were harvested September 24th, 2003. 1,923 pounds were destemmed and cold-soaked for three days before inoculation. The must fermented for 12 days before being pressed to barrel. Bottled July 30, 2005. Alcohol 14.6%. TA of .57. It is a crisp, tasty wine with notes of currants and berries. After opening up in the glass the nose has notes of berries and cherry fruit flavors. The finish is smooth and long.