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This has that beautiful Franc nose and it also shows balance and structure, uncommon in many Cabernet Francs. This grape is underrated and should be part of everyone's experience. We made less of this wine than we would have liked to.

We bottled this Cab in March and held it two months before releasing it but it has evolved greatly since then. At the moment, it is still a little dissociated but all the right ingredients are there. Personally, I enjoy drinking it now but it should continue to improve.

This is our third vintage of Pinot. It continues be the challenge of each vintage. Pinot accepts very little intervention and we have learned to temper the extraction and time in barrel. This Pinot has excellent body, with structure and ample fruit.

This is our second Riesling. It is in a classic, slightly off-dry (0.8% residual sugar) Riesling style. It is a smooth Riesling, well balanced with that distinct Riesling character. We let this age in stainless and then in bottle for almost a year before releasing it.

This Zin has come together only in the last month. It is already smooth and well balanced. Some tasters think it is the best wine of our 2002 vintage.

This is the second vintage of Cabernet Franc grapes from the Sierra Foothills in CA and the vintage is even better than 2003. Cedar aromas, lots of fruit and excellent balance, with the acid to pair with many different foods.

Similar to the previous vintage, but with more harmony. Nice balance of acid and fruit, smooth and rich in flavor. Our best Cab to-date.

We experimented with this Chardonnay. In an effort to see the effect of leaving Chardonnay on its lees as long as possible, we left this in barrel for ten months. As a result, it has great complexity and is relatively immune to oxidation. It also possesses abundant fruit and high acidity. An interesting, if not idiosyncratic Chardonnay.

Fruit divided into two batches and fermented separately with D254 and BRL97 yeasts as well as different temperature profiles. This Pinot has less lactic qualities than earlier vintages. Lots of fruit and wood, beginning to meld. A big Pinot but well structured.

We tried an experiment with our Riesling this year in which we divided the juice into that which was fermented in stainless and that which used five year old french oak. We gave up on the oak and dumped it. The bottled Riesling is all stainless fermented and it is dry (0.3% RS). It has a wonderful crisp flavor and just the beginning of the classical Riesling typicity.

This is our first vintage from a new grower with and excellent hillside site in Amador County, home the the best Zins grown in California. A warm vintage, a ton of fruit as well as alcohol. Drinkable now but still evolving.