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For almost 20 years I’ve been getting this fruit and this has been the best yet! No, really! This finished wine has a ph of 3.34 and a total acid of .74 after a complete malic acid fermentation! In addition to that it has an alcohol of 15.88 which will allow it to age for many years if not decades! Relax; you don’t taste the alcohol just layers of fruit, oak, butterscotch, apples, apricot, pear and vanilla. Peach, citrus and the legendary mineral component of Bien Nacido appear in both the nose and mouth with a long finish. Very creamy, this is a keeper for sure. As with all our wines this is unfined, unfiltered and unpumped.

The martini clone once again clubs one into a ‘fields of dreams’ in that it’s huge but seductive, dare I say modeled after its’ maker? I wish! This wine will live forever, or at least a very long time. The times dictated that the free run juice of this wine ended up in all new oak which is OK for this grape. As dark as pinot gets, huge nose, so complex that it almost defies describing. Every flavor found in pinot jumps out at you. Name it it’s there. You get to write the notes now. To the “Q” add the ‘heavy’ spices of coffee, chocolate, black pepper and healthy oak in the mouth as well as the nose. Endless finish! Wow!

The N has a heavier brooding nose but, as I almost always say, it's a very slightly more interesting wine. (Try the 2000, WOW!). It has the intensity of a cabernet almost but with the right flavors. The nose has hints of beeswax and expensive perfume. While it's still closed it still shows great pinot flavors of black cherry and cinnamon and fivespice. (The oriental one.)

This is the first time I can recall an “N” block being lighter that the “Q”! (But barely.) It’s just lighter in color than the “Q” but with a huge fruity nose of raspberries and strawberries. It seems to have less oak than previous years and I like that. I think it’s because of the density of the fruit flavors rather than any change in production methods. While it’s softer that the “Q” it’s got enough to last a decade at least. A very nice wine.

This is the last year of any quantity as try as I might I can’t get the grapes the way I want them. It takes far too much work to make this orphan grape and that’s a shame. As always this one is big, black and incredibly fruity. Huge black cherry nose, biggest fruit bomb yet! It has a softer mouth feel than the ’01 so it’s very approachable at this early state. Not a weak wine but balanced with a long finish.

This is the second to last vintage for me. I’m not happy about that but it has been to hard to get the grapes the way I want them and it’s an orphan grape and I don’t have the time or money to try to promote it almost by myself. Once again the same tune, black in color, huge nose of oak, (2+ years) with black fruit nose, plums, pumpkins and spices including cinnamon. Drake says it’s a savory wine… but he’s a kid! I agree with him, it’s the most drinkable Lagrien at release yet. A mere 40 cases this year and even less next year. I’m sorry but 9 vintages are enough for me… for now.

This looks to be the last vintage I make from this vineyard and it's been a good run. I made a Hirsch sparkling wine from this year also but it won't be available for 2-3 years. The price of the fruit now would require me to charge twice as much as I do now and I don't want to do that. Twenty-three years ago I wrote on a home wine label that 'we were dedicated to producing fine wine because we couldn't afford it!' and I don't want to make my wine unaffordable to myself! As with each Hirsch, the color is extremely dark for a pinot, the nose has an explosive amount of fruit and spice. The nose has lots of cinnamon and stone fruit with creme overtones. Full rich and round in the mouth, warm and smooth. The finish is still evolving, it took the '99 a year to really come around. Enjoy this wine in 2-3 years,(and on) with big food and hope we see this fruit in the future. There is only half as much of this vintage as last year! Sob!

This area is going to be one of the best in California for Pinot and I'm proud to say I was the first to have Santa Rita Hills on a label! ( It was illegal but what the hay.) Brilliant ruby red color. More like the 2000 than the 2001, heady aromas of cherries, strawberries and raspberries. Wonderful burgundy like nose, full rich round mouth filling taste with a long finish.

This has the most perfect burgundy color I’ve seen in a while. It has more spices in the nose than ever which must be the result of the vines maturing. ‘Dances on palette’ with many fruits, all the stone ones and as many berries as you can name. Already all the flavors are married, well maybe not in some states, but a great wine from a great vineyard.

The color is the closest to burgundy, very perfumed, with cinnamon and cassis and sweet berries in the nose. This is an outstanding pinot in the mouth with a lushness and palette coating taste and finish. A pretty but big wine. I’m so happy to get these grapes. Santa Rita Hills rocks.

We are proud to offer the first wine from Burt Williams’ Anderson Valley Vineyard! It was planted to the Rochioli and Romanee Conti clones five years ago. I’m stoked! Dark cherry, more red than purple with a spicy strawberry nose and…loads of perfume! Rich, full, lush, (like a few people involved in it!) while still smelling like fresh grapes with a bright creamy finish that begs for another taste. “Louis, I think this is the beginning of a beautiful friendship” Thanks Burt, good job. I think I’ve done you proud.

This is the third vintage of what has become a real success for us. We are able to keep the top of the top of the vineyard designates while providing a wine that is within reach of restaurant’s by the glass programs. Tip; always smell the glass first before putting wine in it wherever you are! I’ve had some awful smells come out of a glass! This wine will be ready to drink sooner than the 2003 was which, by the way, is great now. It is, once again, a blend of Melville and the Bien Nacido Q and N blocks and gives the pleasures of all three. Burgundy red color, multi layered nose of plum and cherries/raspberries and black fruit. Cocoa, vanillin is added to the mouth with a crisp acid but smooth texture and a long rich flavor and finish.