The blend is 59 percent Sauvignon blanc, 20 percent Ribolla gialla (an ancient variety brought to California from Friuli, Italy), 14 percent Semillon, and 7 percent Tocai friulano. The Sauvignon blanc brings a clean fresh citrusy acidity and some tropical character. The Ribolla gialla brings seashell minerality, nuttiness, and structure to the blend. The Semillon contributes viscosity and a ripe fig and beeswax character that adds gravity and weight. The Tocai friulano adds spicy aromatic notes. The acidity and fruit expression is balanced by a rich lees character and a backdrop of sweet oak. There is interplay in the wine between lightness and richness, and focus and complexity. 896 Cases produced.
The blend is 51 percent Merlot, 40 percent Cabernet Sauvignon, 5 percent Cabernet franc, 3 percent Petit verdot and 1 percent Malbec. The vineyards provided their full spectrum of aromas and flavors, from dried herbs and mint to chocolate and rich ripe fruit. 240 Cases produced.
This is a blend of 40 percent Cabernet Sauvignon and 60 percent Merlot. Look for the full spectrum of flavors from dried herbs through juicy red fruit to rich black fruit and chocolate. 240 cases produced.
The wine is 100 percent Merlot. The vineyard is known for strong cherry and chocolate aromas, and it is balanced by notes of tea and earth. 70 cases produced.
The blend is 59 percent Sauvignon blanc, 20 percent Ribolla gialla (an ancient variety brought to California from Friuli, Italy), 14 percent Semillon, and 7 percent Tocai friulano. The Sauvignon blanc brings a clean fresh citrusy acidity and some tropical character. The Ribolla gialla brings seashell minerality, nuttiness, and structure to the blend. The Semillon contributes viscosity and a ripe fig and beeswax character that adds gravity and weight. The Tocai friulano adds spicy aromatic notes. The acidity and fruit expression is balanced by a rich lees character and a backdrop of sweet oak. There is interplay in the wine between lightness and richness, and focus and complexity. 896 Cases produced.
