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Aromas: The 2002 Dusty Trails opens with powerful rustic aromas imparted from its high quality fruit and months of barrel aging. Dark red fruit aromas of plum and dark cherry fill the nose and are supported by vanilla and cedar nuances imparted from its American and French oak aging. Flavors: Full-bodied with just the right amount of fruit, the 2002 Dusty Trails offers flavors of raspberry, cherry and spice. This wine has a pleasingly long mid-palette with firm tannins and a smooth, succulent finish. Made to enjoy after a few years of aging in the bottle, but released at the perfect time to consume.

A mix of tart mango, ripe peach, honey, and pineapple, this is a luscious treat that showcases how Viognier can be both big and rich yet soft and supple when allowed to reach over 30* Brix naturally, without Botrytis (“Noble Rot”) being present. The moderate acidity and over 11% residual sugar create full fruit flavors and make this a perfectly balanced dessert style wine. This wine is perfect for pairing with desserts, fresh fruit, and a variety of soft cheeses.

While our Central Coast Selection is designed to blend flavors from five major AVA’s ranging from warm climates (region III)with those from cold climate regions (region II). The RESERVE SYRAH is designed to showcase the best wine that can be assembled in a particular vintage. The selection of cuvees by the winemaker David Hopkins starts at fermentation and is finalized after aging is almost complete. Cold climate, warm climate, co-fermentation, extended maceration and barrel selection all contribute to the selection process. The Wine is a blend of portions from lots of French and Americium oak that have been selected to showcase the natural fruit flavors that exude varital character. Aging, finning, and racking are lot specific with the final cuvee assembled 18 months after harvest.

Crisp and clean with a nice oak finish and our newest award winning release.

While our central coast selection is designed to blend flavors from warm AVA’s with those cold climate regions, the estate version is designed to show what proper site selection, wine making techniques and vineyard management can do to distinguish terroir. After specific fermentation and pressing techniques, the wine is racked to a mixture of small French and Americium oak barrels. Aged 18 to 24 months. Aromas open with hints of vanilla and coffee, framed by smokey, cedary oak with tarry accents, finishing with dark chocolate. Big chewy tannins, floral flavors of rose and violets combine with tar and berries. This wine will improve with one to two years of cellaring.

As with the aromas, the flavors of this wine remain hidden until developed through exposure to oxygen yet the 2002 Estate Syrah is certainly worth the wait. Starting with dark fruit flavors of Cassis and dried black fruit, a mocha and dark chocolate layer emerges and melds with these fruit flavors providing deep, mouth filling flavors. Full of soft, chewy tannins, the fruit characters are enhanced by a moderate licorice and herbal spice which carry through the long mid-palette to a lingering satisfying finish. This wine will continue to improve over the next 2 years and can be cellared up to 5 years.

Our 2003 Zinfandel opens with red and black berry aromas, vanilla, and hints of toast and smoky oak. As the wine continues to open up the bright fruit flavors turn jam like and nuances of smoke and cinnamon spice shine through.

FLAVORS OF BERRY JAM, VANILLA AND PLUM COMBINE WITH SPICES AND SOFT TANNINS TO FORM A LONG MID-PALATE, ENDING IN A CLEAN FINISH. WHILE THIS WINE IS ALREADY BALANCED AND DRINKING WELL, THE MODERATE ACIDITY AND ALCOHOL WILL ALLOW THIS WINE TO IMPROVE WITH ONE OR TWO YEARS ADDITIONAL CELLARING.

THE WINE STARTS WITH CHERRIES AND CURRANTS. FLAVORS OF BERRIES, MUSHROOMS AND SMOKEY OAK COMBINE WITH SPICES AND ELEGANT TANNINS TO STRETCH THE MID PALATE, ENDING IN A LUSCIOUS FINISH. THE MODERATE ACIDITY AND TANNIN STRUCTURE WILL ALLOW THIS WINE TO IMPROVE WITH AN ADDITIONAL YEAR OF CELLARING.

Sweet and Yummy!!!!

THIS WINE HAS A BIG SILKY MOUTH FEEL, FULL OF SOFT CHEWY TANNINS AND A SWEET VINALLIA OAK BACKDROP. FRUIT FLAVORS OF PLUM AND DARK BERRY COMBINE WITH DARK CHOCOLATE AND CASSIS TO FORM A LONG MID PALETE, ENDING WITH A LUSIOUS FINISH. THIS WINE IS BALANCED AND WILL IMPROVE WITH TWO YEARS CELLERING AND WILL CONTINUE TO IMPRESS FOR YEARS AFTER THAT.

IT OPENS WITH SMOKE, CEDAR, AND CHOCHOLATE. THIS WINE IS DARK FRUIT DOMINATED AND FRAMED WITH SMOKEY, CEDARY OAK. AS IT AIRS, A DARK BERRY NOSE PREDOMINATES GIVING WAY TO DARK CHOCHOLATE AND FINISHES WITH TARRY ACCENTS AFTER SUBSTANCUAL BREATHING.

On the palate, the berry flavors and rich fig undertones are held up by soft tannins for a long, satisfying mid-palate ending with a clean finish. This is a robust yet sophisticated wine with a moderate alcohol level 13.6%, perfect as a companion to meals that match its spice and substance. The wine is great now, and can be expected to evolve in the bottle for another couple of years.

A mix of tart mango, peach, grapefruit with a rich creamy texture, this is a luscious treat that showcases how Viognier can be both big and rich yet soft and supple when handled gently. The moderate acidity and full fruit flavors make this a perfect wine for pairing with rich foods such as lobster, crab, abalone or more casual fare such as pâté, fresh fruit and a variety of hard and soft cheeses.