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CellarsYOU MUST BE 21 YEARS OF AGE IN MOST STATES TO PURCHASE WINE! However you may download the gif at any age: Size 16638.
There are 12-750ML Bottles per Case and 6-750ML Bottles per Half-Case. Case Prices reflect a 15% Discount, Half-Case Prices reflect a 10% discount.
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Cabernet Reserve.........'91
Rich Fruit and Cassis followed by Earthy, Leathery Flavors
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Cabernet Sauvignon.......'91
Raspberry and Spices with a Soft Finish "Eastside Blend"
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Pinot Noir...............'91
We have committed ourselves to the Pinot Noir from Santa Barbara
County's Bien Nacido Vineyard. We continue to ferment the grapes in two
different lots. One lot is fermented with stems and partially whole berry
to enhance the fruitiness in the finished wine. The other lot is tank
fermented warm to extract the color and tannins necessary for the
complexities of a red wine. The total blend spends over one year in
French barrels to give oak nuances and aging flavors. Blended together,
the resultant wine is a delightful treat of earthy and cherry aromas with
full flavor and body. Enjoy with light meat entrees or on its own with
a bit of your favorite cheeses.
Specifics
Harvest Sugar 23.1 Brix
pH 3.34
Total Acidity .66g/100ml
Alcohol 13.2
Oak Age 14 Months
Case Production 622 circa
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Zinfandel................'91
A combination of three dry farmed vineyards from the west side of the
Salinas River. These vineyards are El Paso de Robles, Wilpete and Perata.
Together they produce a complex array of aromas and flavors consisting
of rich berry notes and a black pepper spiciness akin only to zinfandel
The wine is aged well over a year in American oak barrels to give
delicious oak characters to the wine. This wine will age for many years.
Enjoy now but for a real treat hide some bottles in the cellar for a
special occasion. Delicious with most Italian foods aor any hearty entree.
Specifics
Harvest Sugar 24.7
pH 3.31
Total Acidity .73g/100ml
Alcohol 14.3
Oak Age 13 Months (avg)
Case Production 1679
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Undici Anni..............'92
I beleive without knowing it we have started a tradition. It seemd so
anti-climatic to stop after the Dieci Anni that we were compelled to
create the Undici Anni (Eleven Years in Italian). The same components
were used but in slightly different percentages. In all however, there
are seven different vineyards involved from all over the Paso Robles
region. Once again we tried to exemplify the greatness of our area by
choosing these special wines. When you fill your glass, note the deep
color from maximum character extraction during fermentation. The aromas
are filled with rich plum, spice and oak age. Undici was in barrels for
over 15 months and individually selected for this marriage of wine.
Undici Anni will age for many years and will be quite a treat to pull
out of the cellar. The wine is intense, so a meal with rich aromas of
spices and herbs coupled with flavors, including red currants, black
pepper or even smoked characters would be wonderful.
Specifics
Harvest Sugar "blend"
pH 3.29
Total Acidity .68
Alcohol 13.3
Oak Age 16 Months
Case Production 302
Montrachet Yeast
Bottled 8-24-94
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Zinfandel Late Harvest...'92
Decadent! Cherries, Anise and Tea
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Chardonnay...............'93
Rich Fruit and Spicey French Oak
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Chardonnay Reserve.......'93
This Reserve follows in style with our first Chardonnay Reserve. The
fruit is predominately from the Statton Vineyard in the Templeton hills.
Additionally we chose a few select barrels from other vineyards
throughout the area to enhance its complexity. We looked for wines with
richness in both aroma and body. You will note tropical and citrus in
the nose coupled with a very full and lingering finish. The entire lot
was barrel fermented and aged (9 months) on the yeast up until bottling.
This wine is best with rich seafood dishes or as an aperitif served with
creamy cheeses. Judging from its predecessor it should age very well.
Specifics
Harvest Sugar 23.2
pH 3.52
Total Acidity .70g/100ml
Alcohol 13.5
Oak Age 10 Months
Case Production 202
100% barrel fermented - non malolactic
Sur lees for 9 months
Bottled 10-17-94
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Fume Blanc...............'93
The Grapes are fermented cool to retain their fruit qualities. After the
fermentation the wine is moved to large wooden oval casks for a hint of
oak and aging. The wine receives only a touch of oak so as not to mask the
fruits delicate aromas. In the nose look for that hint of oak and a bit
of melon. The mouth is crisp and fresh with an elegant finish. Enjoy this
wine with and in most light seafood entrees.
Medals
Gold Orange County Fair
Silver National Orange Show
Silver Farmers Fair Riverside
Bronze Reno West Coast Wine Competition
Specifics
Harvest Sugar 23.1
pH 3.26
Total Acidity .66g/100ml
Alcohol 13.4
Oak Age 3 Months in Large Ovals
Case Production 778
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Muscat Canelli...........'93
Sweet smell of Orange Blossoms, with Apricot and Banana Finish
SILVER MEDAL
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Gamay Nouveau............'94
This is a fun and thoroughly enjoyable red wine. The good times begin
when the fruit arrives. As the grapes are fermented in a unique manner
that produces intense aromas and fruit flavors from day one. This
technique is called carbonic maceration. The grape clusters are put in
the fermenting tank uncrushed and the lid is closed. The juice inside
the berries starts to ferment, which causes the berries to break down
and release their juices. This lasts about ten days whereupon the grapes
are dug (more fun) out of the tank and pressed. Fermentation is completed
and the wine is then bottled. This labor intensive method creates a wine
that is light yet intensely fruity, look for fresh raspberry and straw-
berry aromas and flavors. Serve slightly chilled as an aperitif or
with spicy dishes.
Specifics
Harvest Sugar 20.7 Brix
pH 3.37
Total Acidity .53g/100ml
Alcohol 12.0
Oak Age none
Carbonic Maceration 24 Days
Case Production 479
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White Zinfandel..........'94
A Semi-Sweet Blush; Light and Fruity
NEW RELEASE
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