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Patience was tested in the 2002 growing season in the Napa Valley. A wet spring was followed by moderate summer conditions, forecasting a long cool season. The pattern quickly changed and the month of September delivered extremely hot and dry weather causing early accumulation of high sugars and stressed vine canopies. Some Napa winemakers scrambled to pick, fearing the vines and clusters would crash. However, the flavors, acids and tannins in the grapes did not follow the dehydration induced high sugars, so we exercised our patience and took the chance to let the fruit hang. To our delight, waiting for true ripeness paid off. The following month of October was very even and moderately warm, allowing our fruit to reach optimum concentration of pigment, tannin, flavor, and varietal expression.

After three years of crafting Bordeaux and Rhone varietal wines in ’99, ’00, and ’01, we harvested the 2002 Dolcetto from two unique sources; the Yountville vineyard planted and managed by the Buoncristiani Brothers, and a small block in the Caldwell Coombsville vineyard. We instill our strict viticultural practices at these exclusive sites and thus ensure our highest standard of quality. The best wines are made in the vineyard and with Dolcetto this is especially true. The typical large crop set by Dolcetto is thinned to one cluster per shoot and the huge clusters that remain are trimmed to half their size to achieve cluster uniformity and concentration of varietal flavor.

This Rosato blend is comprised of fruit sourced from vineyards in the Oak Knoll and Coombsville areas of Napa Valley. To ensure our highest standard of quality, these vineyards are managed by Buoncristiani Family Winery or by other Napa Valley growers who adhere to our strict viticultural philosophy. The components of this Syrah Rosé were fermented in 55% stainless steel and 45% neutral French oak barrels. Primary fermentation was allowed to complete to dryness, while secondary fermentation was suppressed to preserve the crisp acidity and forward, bright fruit. This 2004 Rosato was bottled after only 4 months of barrel aging in order to capture the essence of the Syrah fruit profile of black cherry, boysenberry, and ripe raspberry while ensuring proper timing for spring parties and summer BBQ’s.

The spring and early summer of 2003 delivered weather full of promise for an exceptional vintage, and with patience through late summer events, the quality expectations were fulfilled. As occurred in the previous vintage, a two-week high heat and low humidity weather pattern at the end of September caused an early accumulation of high sugars and stressed vine canopies. Many winemakers once again scrambled to harvest as they did in the previous year. However, the under-ripe flavor and tannin profiles coupled with elevated acid levels in the grapes indicated it was best to let the fruit hang in spite of high brix. Delightfully, the tail end of September cooled off, bringing down the pseudo sugars (most actually dropped down 1 to 2 brix!) and allowing proper steady ripening. The following month of October was ideally modest and very even, helping our fruit reach optimum concentration of pigment, tannin, flavor, and Syrah varietal expression.

The O.P.C. blend is comprised of fruit sourced from vineyards in Oak Knoll, Yountville, Calistoga, and Coombsville appellations. To ensure our highest standard of quality, these vineyards are managed by Buoncristiani Family Winery or by other Napa Valley growers who adhere to our strict viticultural philosophy. The components of this claret were harvested and fermented separately in small batches, then carefully blended in several phases during the second year of barrel aging. This 2002 O.P.C. was aged in French oak barrels for 20 months and bottled in July of 2004.