HARVEST

September 9th thru September 24th
6 tons
25.2 Brix

WINEMAKING NOTES

3 days cold soak
10 days in open top fermenters
Aged 15 months in barrels
40% American Oak (10% new)
60% French Oak (10% new)

Alcohol 14.7%
TA .64
PH 3.66

TASTING NOTES

Our highest vineyard: Tip Top Vineyard is at 1700 foot elevation and faces northeast. The soils are red and rocky. Two acres are planted to Syrah.

400 cases

"Ripe, rich dark berry fruit is pure and tightly wound with wild berry and black berry fruit, a fine structure and firm integrated tannins. Ends with a burst of ripe fruit." - 90 points - Wine Spectator

$28.00.

HARVEST

October 13 thru November 5th
Chiles Mill Vineyard – Estate
27.8 Tons
24 – 25 Brix

WINEMAKING NOTES

4 days cold soak
9 days in open top fermenters
Fruit is destemmed, only
Aged 14 months in 50% American oak – 20% new
50% French oak

Alcohol 14.7%
TA .66
pH 3.71

2056 cases bottled Febuary 21, 2006

TASTING NOTES

Located at elevations from 1000 to 1700 feet, overlooks upper Chiles Canyon and remnant walls of the grist mill built by pioneer J.B. Chiles. Vines on our red hillsides produce a vigorous, spicy black pepper and berried wine. Dryed rose petals over anise and black cherry. Tastes of dark red berries dashed with Christmas spices. Goes well with rare roasted wild duck.

$25.00

HARVEST

September 1, 2006
4 tons
23.5 Brix

WINEMAKING NOTES

Cold fermented @52 degrees° for 4 weeks
Stirred on the lees during 6 months of barrel aging
No maloactic fermentation

Alcohol 13.7%
TA .76
PH 3.16

TASTING NOTES

The Catacula Vineyard at 1400 feet , facing east, was originally planted in the late 1800’s. Two acres are planted to the Sauvignon Musque clone. Aromas of grapefruit, anise, and almonds followed by tastes of pippin apples. This wine goes well with cherry stone clams on the half shell.

263 cases

Bottle price $20.00