Grapes were harvested, destemmed and gently pressed on September 11. Juice was cold settled for four days at 45 degrees F. Clarified juice was racked to a small closed top stainless steel fermented; yeast nutrient was introduced and the treated juice was inoculated with the same yeast type employed for the Viognier. Fermentation was allowed to proceed for twenty-five days at an average temperature of 52-57 degrees F. At dryness the wine was racked to fill two small stainless steel containers and treated for color stability by minimal addition to the appropriate fining agent. The wine was held in this fashion, with no stirring of the fine lees, until early February 2008 at which time the wine was moved to a jacketed stainless steel tank to facilitate the addition of fining agents for heat stability and chilling of the wine in order to achieve cold stability as well. At this time we elected to blend in a small amount of Viognier. As this particular varietal responds poorly to the presence of air it was our decision to cold pad-filter this wine in the fashion of the Pinot Grigio and Viognier, and maintain it under a blanket of Argon gas throughout the treatment period to prevent oxidation. The result is a wine of stunning appearance, remarkable aroma and flavor. We invite you to "savor a taste of Antiquity".

Grapes for this, our first attempt at this style of wine, were carefully monitored through three separate storms before we elected to pick seven weeks following our first Chardonnay harvest! The grapes were treated with enzymes in the picking bins prior to destemming and gentle crushing to facilitate extraction of juice during the pressing process. The juice was cold settled for six days and racked off the gross lees to a closed top stainless steel fermented. Following the addition of nutrients and yeast, the juice was kept very cool (46-52 degrees F.). As a result of this treatment fermentation was very slow to start; and the wine fermented sluggishly for three weeks until, after repeated tasting of the must, we elected to stop the fermentation by chilling the wine in place. After three weeks the chilled wine was racked to a stainless steel storage tank. Fining agents to facilitate heat- and color stability were added to the wine at this time; and the wine was held at 32 degrees F. to promote cold stability as well. The wine was cold pad-filtered through two successive pore sizes of 1 micron and 0.4 micron, respectively prior to final bottling in late February and early March. We are proud of our efforts -- this is a luscious wine, an enophile's answer to "Death by Chocolate" or, for that matter, the most decadent cheesecake you've ever enjoyed!

Grapes were harvested, destemmed and gently pressed over a two day period, September 4th and 5th The juice was cold settled at an average temperature of 45 degrees F. for three days. The chilled clarified juice was racked to closed top stainless steel containers, and an addition of yeast nutrient was made to facilitate a clean fermentation. The juice was then inoculated with yeast, and fermented for the next eight weeks at a temperature range of 48-56 degrees F. At the end of fermentation the wine was chilled in place and held at 33-35 degrees F. for thirty days in order to prevent a secondary, or malolactic fermentation. The chilled juice was racked off the primary lees to a second stainless steel tank December 7, at which time the wine was treated for heat- and color stability by the minimal addition of appropriate fining agents. The wine was maintained at an average temperature of 32-35 degrees F. for the next ten weeks to facilitate cold stability, i.e., the formation and precipitation of excess tartaric acid as crystals ("cream of tartar"); and was cold pad-filtered through two sequential screenings of 1 micron and 0.4 micron pore size, respectively to eliminate trace amounts of yeast microorganisms and other fermentation-related particles. The resulting wine is a refreshing delight for the eyes, nose and palate. We invite you to drink to enjoy, as all good things, in moderation; and to your health!

Grapes were harvested, destemmed and gently pressed on September 7. The juice was cold settled at 45 degrees F. for six days and racked to a closed top stainless steel fermented. The clarified juice was treated in similar fashion to the Pinot Grigio, with an addition of yeast nutrient and specific yeast developed for this style of wine. Fermentation was allowed to proceed for twenty-four days at a temperature range of 52-57 degrees F., at the end of which time the wine was racked off gross lees to a second stainless steel tank and chilled to less than 35 degrees F to prevent malolactic fermentation . At this time the wine was heat-and color stabilized and maintained in similar fashion to the Pinot Grigio. The wine was cold pad-filtered through two successive screenings of 1 micron and 0.4 micron pore size, respectively. In the 2007 Vintage, by our treating Viognier in this manner it is our belief that we have succeeded in capturing the more delicate ethereal qualities in the aroma and palate that are often masked by the use of malolactic fermentation and barrel aging more commonly associated with the production of this varietal wine.

Chardonnay is fermented in stainless steel; at the end of primary fermentation it is racked to barrels and allowed to undergo secondary or malolactic fermentation in the barrels. The wine remains in the barrels for about six months, then is combined in a single tank in preparation for filtering and bottling.

The Pinot Grigio is fermented in stainless steel and does not undergo a malolactic fermentation. The wine remains in refrigerated stainless steel until it is ready for filtering and bottling.

The Viognier is treated in similar fashion to the Chardonnay, except that the Viognier undergoes its malolactic fermentation in the stainless tank prior to being racked to barrels. This is done to avoid introducing "buttery" notes that you notice in the Chardonnay, as Viognier has a delicate nature.

The 2002 Merlot is barrel aged approximately 24 months, give or take. It is fermented in a rotary fermenter for maximum color extraction and because the rotary process produces a better tannin structure in the young wine.

The 2002 Syrah is barrel aged approximately 24 months, give or take. It is fermented in a rotary fermenter for maximum color extraction and because the rotary process produces a better tannin structure in the young wine.

The Tempranillo is aged 12 months in French and American Oak.

Grapes were harvested and crushed on Sept 30, 2007. Sugar content ranged from 24-25 degrees Brix. The must was fermented in open top stainless steel containers pumped over twice daily to facilitate color and tannin extraction. After draining and pressing, the wine was inoculated for malolactic fermentation prior to barreling down. During the first year of storage the wine was racked twice; and in the second year of storage the wine underwent a third racking prior to the '07 Harvest. The wine spent a total of twenty-seven months in oak. No fining agents were used in the clarification of this wine. At the time of bottling, a small percentage of Merlot and Syrah were blended with the Tempranillo in order to enhance the structure and mouth feel. We are very pleased with the resultant blend, and are confident that you will find as much pleasure in drinking it as we have had in crafting it!