Harvested – September 13, 2008

• 85% Cabernet, 5% Petite Syrah, 10% Syrah
• Open Top Fermentation with BDX Yeast
• 10 Month Barrel Aging in Used French Oak
• Malolactic Fermentation
• Final ph 3.81
• 13.8% Alcohol

Bottled  – August 9, 2009

Harvested – September 2, 2008

• 100% Chardonnay
• Barrel Fermented with ICV D47 Yeast
• Malolactic Fermentation
• 7 Mo. Barrel Aging in Used Fr. Oak with Lees Stirring
• 2 Months in Stainless Steel and Fined with Bentonite
• Final ph 3.65
• 13.5% Alcohol

Bottled  – June 14, 2009

Harvested – October 9, 2008

• 100% Sangiovese
• Open Top Fermentation with BM45 Yeast
• Malolactic Fermentation
• 3 Months Oak Aging in Used French Oak
• 3 Months in Stainless Steel
• 3 Months in Glass Carboys
• Final ph 3.55
• 13.2% Alcohol

Bottled  – June 14, 2009

Harvested – September 14, 2008

• 85% Zinfandel, 15% Petite Syrah
• Biodynamic Farmed Grapes
• Open Top Fermentation with Native Yeasts
• 10 Month Barrel Aging in Used French Oak
• Malolactic Fermentation
• Final ph 3.89
• 14.3% Alcohol

Bottled  – August 9, 2009