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The 2004 vintage started with record rainfall with rain in the late spring and through the bloom period for grapes. The wet and cold spring resulted in poor pollination and ultimately in fewer grapes on the vines. The reduced crop delivered high quality fruit and excellant wines from our Estate in Geyserville. Our 2004 Cabernet Sauvignon was picked relatively early due to early ripening of fruit. All grapes were picked at night during the coolest temperatures in order to preserve freshness and the intensity of the grape aromas. The grapes were destemmed and partially crushed with a high percentage of whole berries. After cold-soaking the fruit for several days, the must was inoculated with several different types of yeast and the wine macerated in average of 22 days on the skins post fermentation. After 16 months of barrel aging in 20% new French and other European oak barrels, the final blend was lightly fined with egg whites and bottled. This wine is a classic example of Alexander Valley cabernets, showing seductive sweet plums and ripe dark cherry aromas with layers of earth, dust, forest floor, herbs and cedar. The mouth feel is medium to full with balanced acidity and firm, slightly dusty tannins. Thsi wine will age well for the next 5-8 years. Cheers! Miro Tcholokov - Winemaker Purchase this wine

Carignane, one of the first grape varietals to make it to Sonoma County from the Old World, has been grown on the Trentadue Estate since the 1860's. Originating in North Africa and common throughout southern France, northern Spain and many parts of Italy, it is largely used for village wines such as Cotes du Rhone, making it rather unknown for a grape as widespread as it is. Our 2003 Carignane displays a dark purple color, a jammy and spicy nose and is packed with flavors of cranberry, raspberry and red cherry. All of this is supported on a firmly tannic backbone.

We produce this opulent dessert wine from Merlot grown on our Geyserville Ranch. Borrowing from the traditions of Port making, we add neutral grape spirits to stop fermentation, trapping a percentage of sugar in the wine. Once Chocolate Amore is finished aging and is ready for bottling, we infuse a tiny amount of natural chocolate extract to the final blend, creating the perfect marriage of food and wine. This Merlot-based, portstyled, chococlate flavored dessertwine is great as a stand alone dessert or try it over vanilla ice cream.

Rich in fruit flavor, crisp, clean, lively and refreshing. Great balance and a lingering finish mark this full-flavored sparkling wine that is perfect for all kinds of special occasions. Whether it's a wedding, an anniversary, a birthday, a holiday event, or just an intimate gathering of friends, this sparkling wine is sure to please.

Once again our 2003 Meritage is Merlot based in the tradition of the great wines of Bordeaux, specifically of Pomerol. The Merlot grapes in our Geyserville Estate Alexander Valley vineyards thrive in the gravelly/sandy, well-drained soils and, year after year, show this varietals ability to produce complex, layered wines destined for aging and enjoying for many years to come. The wine is dark, viscous and complex, slowly revealing its richness with aeration. The opening is intense with ripe plums, Bing cherries followed by smoky, chocolaty aromas. Further aeration reveals pronounced aromas of leather, brown sugar, molasses and slightly herbal nuances. Obviously very young at the time of these notes, the mouth feel of this wine is nevertheless rich, robust and hearty created for longevity. The body is full with well-structured tannins and balanced acidity leading to a long, firm finish. Aging potential: five to ten years.

The 2003 La Storia Zin is another stunning wine from our Estate Geyserville Vineyards. Compared to the spectacular 2002 vintage this wine is a bit softer and more approachable at its young age. The 2003 was somewhat more challenging for Zin with high temperatures duringripening causing more rasining than usual and respoectively more sugar and problematic fermentations. Overall, this wine is concentrated with intense and very ripe raspberries and strawberries aromas with present but balanced toast, cinnamon and brown sugar nuances contributed by new oak barrels. The body is full with long, juicy finish and soft tannins leading to a hedonistic impression expected from the “Big Zins” at their best showing. Drink now and until 2008. Cheers!

The winter of 2003 experienced very normal temperatures and rainfall. Spring started on schedule, however, April turned cool. As all of the varieties on the estate began their growth, the weather became rainy and very cool, in fact, there were days of overcast conditions that put real pressure on the vineyards and its crop. As summer approached, there were spurts of heat but nothing consistent. Most of June and July remained that way, leaving small, underdeveloped clusters. As harvest approached, we carefully "thinned" our crop, leaving only the fully developed bunches and hoping it would turn, typically hot. On the morning of September 3rd, we awoke to a steady drizzle and then a tremendous thunderstorm, accompanied by brilliant lightening bolts. Luckily, the amount of rain was minimal and the weather turned breezy and hot. Victor Trentadue and his crew struggled through a very difficult growing season and I am thrilled by the "fruit" of their labors.

Our Estate Merlot is consistenly a multiple Gold Medal award winner. The 2002 vintage was on the list of many as “nearly perfect.” All the grapes for this wine were harvested in September of 2002. A relatively long ripening period resulted in a ripe but balanced, complex wine. During fermentation I applied the so-called “rack and return” procedure in conjunction with standard pump over. Most of the lots were left “on the skins” for an extended maceration period. On the nose, this wine opesn with intense Bing cherry, plum and molasses. Further aeration reveals layers of bronw sugar, licorice and smoke with a hint of blueberry. The mouth feel is lush with a soft, almost sweet, long finish leaving a lasting impression of warm and ripe dark fruit.Very drinkable now, this wine should develop further with 3-5 years in the cellar. Cheers!

Named for the original 1896 plantings (some of those vines are still producing), the Old Patch Red has remained the all-time favorite wine among legions of Trentadue fans for the past three decades. Although the blend composition varies slightly with the vintage, the idea of the pre-Prohibition “field blend” favored by the early European settlers is still intriguing to me. The color of this wine is deep dark red with a purple hue. The ‘03 OPR is a bit heavier on the Zin and Petite Sirah showing concentrated raspberry, blackberry and jammy blueberry aromas. The second impression is of forest floor, chocolate mint and vanilla. On the palate the wine enters with juicy cherry and plums followed by balanced acidity and tannins that carry all the way to a long finish. This is a serious wine that will benefit from 2-5 years of aging.

Named for the original 1896 plantings, our Old Patch Red has remained the all time favorite among legions of Trentadue fans for over three decades. Some of these vines are still producing today. Although the blend composition varies slightly with the vintages, the main idea of pre-Prohibition style of field blend based on Zin, Petite Sirah and Carignane remains the same. The Old Patch is a serious everyday wine with soft palate and loads of flavors. The predominance of Zin in the blend brings in jammy, peppery, black cherry and strawberry aromas with spicy herbal nuances. Further aeration reveals deeper and more complex layers of plums, brown sugar, graphite and earthy, dusty undertones. The mouth feel reveals no hard edges, with a juicy middle but shows a solid tannin core suggesting a good aging potential.

This wine is another stunning example of what this underappreciated variety can do on the Trentadue terroir. This is my fourth vintage at Trentadue and it reflects better understanding of this varietal. The main difficulties in the making of Petite Sirah is controlling the tannins. Over-extraction is tempting but does not always lead to better wine. The wine has massive but soft, ripe tannins in the mouth. There is a concentrated black fruit aroma with hints of earth, leather and chocolate. This wonderfully solid wine will age well for a decade.

Not a traditional Porto variety, Petite Sirah nevertheless produces excellent ports due to its robust fruit and tannin content. This wine is intensely purple in color with a nose loaded with blackberry, plum and Bing cherries. The mouth feel is heavy with mouth coating tannins and gobs of plums, blueberries and blackberries. It should age superbly up to 15 years.

The pride of Burgundy, Pinot Noir is one of the most labor-intensive wines both in the vineyard and the winery. For this reason, we choose to make this wine only in the best of years and in very small amounts. This particular Pinot Noir is one that has been handled with kid gloves. The must was fermented in small batch bins and punched down by hand. And, to best bring out all the complexity of the wine, four different strains of yeast were used. The wine was then drawn off as free run only, meaning no mechanical pressing was used. We feel the finished product merits all this special attention. The nose opens with smoky fruit flavors of cherries, cranberries, cola and brown sugar. On the palate it has a soft, rounded, lush mouth feel. After some time open, a classic Burgundian display of clean earth, vanilla and porcini mushrooms unfolds.

This Sangiovese, made from 30 to 45 year-old vines, exhibits a deep dark red color. Ripe dark plums, bing cherry, slightly dusty & earthy, intense fruit, and blackberry jam. Medium to full body, balanced acidity, long juicy fruity finish. The nose is a complex assortment of spices, black pepper, cassis, dried red cherries and cranberries. Once on the palate, it reveals a ripe fruity core supporting a lush, rounded mouth feel and a lingering juicy finish. It should evolve well over the next 3 to 5 years adding to it's complexity and depth.

The grapes were grown at the end of the Dry Creek Valley where Dry Creek meets the Russian River and where the conditions are much cooler than the rest of the valley. The grapes were then pressed as whole clusters to preserve the maximum fruitiness and the delicacy of the Sauvignon Blanc. Cold fermentation and no oak treatment ensured that more of the lemon, melon and pear aromas are preserved without the interference of wood. Post fermentation, the wine was aged on the yeast lees and occasionally mixed for further complexity. The wine is supple, refreshing, balanced and finishes long and juicy.

Our Viognier Port program started in 2000 as an experiment and quickly became a favorite wine in our tasting room and among members of The Port Club. The grapes are grown on the Slusser ranch of the famous Russian River Valley. To reach optimal ripeness I left the grapes on the vines until the harvest sugars reached 27-29 brix. At that ripeness, the Viognier grapes fully express their wonderful aromas of white peach, Bosc pears and leechee fruit. The grapes were pressed whole cluster and fermented cold in stainless steel tanks. The grape brandy was added and the fermentation stopped mid-way with residual sugar of 10.5%. After relatively short aging, the wine was lightly filtered and bottled. Our Viognier Port is a fun wine with silky, sweet but balanced with the acid mouth feel without being too sticky sweet. The aromas and flavors are delicate and enticing, making this wine a great dessert treat at the end of a meal. Enjoy chilled.

Lemon-yellow in color. This wine saw a slow cold stainless steel fermentation only in order to preserve the delicate fruity floral aroma inherent to this precious varietal. On the nose you'll find typical aromas of peach, apricot, Johnathan apples, citrus, and creme brulee. The wine's mouthfeel is crisp and refreshing yet has a solid medium to full body core. The lack of malolactic fermentation preserved the natural fresh acidity of the grapes. Although great on its own as an afternoon sipping wine, it could also be enjoyed with seafood dishes and selected cheeses.

This is a vintage style port from the classic California Zinfandel grape. The finish is mouth-coating with a medium to heavy body carrying lingering flavors of syrupy raspberry and blackberry. Dark and massively fruity without being overripe, this port will age gracefully for at least decade. Cheers! - Miro Tcholokov, Winemaker

The grapes for this wine came from 3 vineyards grown on the hills of western Dry Creek Valley. The Vineyard with the highest elevation was at 1100 feet and the Zinfandel grown on that vineyard is from the Primitivo clone. One of the Sher vineyards was up on Bradford Mountain and only produced 8 barrels from 20 Acres.The vines were severely stressed to a point where they only had one or two small clusters per vine. The rest of the grapes were grown on steep terraces. This wine is another example of the superb growing conditions for this vareital in Dry Creek Valley. This is a lush, juicy, seductive wine that offers all that makes Zinfandel so appealing. Enjoy with Teriyaki barbeque or on its own as a sipping wine for after dinner. Cheers!