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Barn Red 05 was whole-berry fermented and macerated for 6 weeks in closed stainless tanks before racking to barrels. Extended maceration and 10 months in 2nd yr French oak created a full-bodied bowl of currant and blackberry fruit, along with notes of humus and underbrush that make Barn Red a house favorite. A fun wine that matches well with pasta and grilled meats.

Hail Mary 2004 was the inaugural release of our estate Pinot noir. As some may recall, we’d named it after an August 04 hail storm that had damaged some “outside” clusters, but had spared most others to ripen slowly well into Oct 04. Hail came again in 2005. But this time no damage to the vines as it quickly melted into a long midnight rain. A cool summer followed by a warm, long fall rewarded this medium-bodied red with dense plum color and a full nose of high alpine forest and blackberry notes.

Last Ditch 05 is a return to the original Last Ditch 02, a blend of Chambourcin and a little Foch organically grown in the Lower East Side block. Green harvesting half the crop along with “lean” irrigation practices accelerated ripening and delivered a wine marked by bright cherry, red licorice, and a smooth finish. Aged in 2nd and 3rd yr French oak for 11 months. Pour Last Ditch and raise a toast to the people who dug the ditches and cleared the way for our farms and ranches here in western Colorado.

Made from Cab Franc #235 planted in 2002, organically grown in the Upper East Side at Jack Rabbit Hill. A combination of green harvesting in August 05 followed by a long Indian summer into November gave our medium-bodied Wildcat a deep bouquet of lilac and plum. 10 months in 2nd yr French oak finishes it with soft tannins. Similar to the traditional Cab Francs from the Chinon appellation in the Loire Valley.