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This is our first vintage from the interesting Ben Lomond Mountain AVA, located in western region of the Santa Cruz Mountains. Its principle characteristic of sandy well-drained soil was in part the basis for its official AVA designation in 1988. Overlaying the mixture of grapefruit and citrus aroma are the nutty, aromas derived from the 18 months of extended sur lie barrel aging. This wine is crisp which is the signature of the Santa Cruz Mountains.

This wine is revered Los Carneros (The Ram in Spanish) sub ditrict of the Napa Valley. It is extremely rich with a beautiful straw-color and generous fruit accompanied by notes of pear and apple. The creamy testure accompanied by vanilla and tasted oak accent a hint of butter from the complete malo-lactic fermentation.

Its rich golden color foreshadows the many layers of aroma and flavor resulting in a very appealing wine. The Terroir of the appellation is reflected in the first tastes that feature lemon peel quickly giving way to citrus flavor.

This wine that typifies the terrior of the Santa Cruz Mts is from a historic vineyard. It was first planted by wine growing pioneers Bob Roudon and Jim Smith in 1972. Several clones are present and when the vineyard was passed onto a new owner in 2002 the tradition of careful management was resumed. This wine was made to emphasize the signture of the Santa Cruz Mts. It features green apples, minerals, and an austere complexity.

This wine is from a small vineyard off Summit Road in the Santa Cruz Mountain AVA. The signature of this vineyard mountain apple and flint and the other provides citrus and mineral. The fermentation in 100% new French Oakadds a nice toasty quality and additional complexity has been derived from sur lie aging.

This wine is from two vineyards at opposite ends of the Santa Cruz Mountain AVA. The fruit from Burnie's Vineyard in "Cave Gulch" adds mineral flavors and firm acidity. The fruit from the Green Valley Road Vineyard contributes mountain apple and earthy flavors. The fermentation took place in 100% new French Oak which adds a nice taosty quality.

This AVA, above the Salinas Valley floor, has microclimate allowing long "hang times" to intensify flavors. The wine offers tropical fruit flavors of fig and creamy pear. Also prominent is the aroma of baked apples along a touch of smoke and vanilla. Control of the malo-lactic fermentation allows the bright flavors of the vineyard to be expressed

We blended fruit from Bay Laurel Vineyard (50%) and the Pleasant Valley Road Vineyard (50%) to make this wine. The first vineyard contributes mountain apple and flint and the other provides citrus and mineral. The barrel select has a nice toasty quality from fermentation and sur lie aging in all new french oak, while the regular blend was made in older French Oak. The partial malo-lactic frementaion was unaccompanied by buttery side products.

We have discovered the old world process used to make a rosé or vin gris wine. The saignée" (French expression meaning 'bleed') technique was used and it began with a three-hour extraction of Sleepy Hollow Pinot Noir fruit. The pink juice was rapidly separated and fermented in French Oak cooperage. The wine was not cold stabilized; therefore expect harmless tartrate crystals to form at the bottom of the bottle after prolonged refrigeration (1 week or more).

This is a fruit forward wine that has tropical flavors accentuated by apricot and peach. It was fermented in French Oak cooperage and then recieved minimal cellar treatment prior to bottling.

Fruit from this wine was obtained from a Monterey County AVA first planted in the early 1970's. The warm summer days and cool summer nights, with tempratures that can vary by 60 degrees F, contribute to the signature of this wine - rich tropical aromas and full flavors.

The tiny Bay Laurel Vineyard located close to the 'Summit Store' was the source of this fruit. It is a heat deprived location resulting in a viticultural challenge to provide mature grapes. The yields are also small but this results in intense fruit flavors. Consistent with our winemaking style, a non-intervention approach was used before, during and after fermentation. For example, the wine was barreled with lees that were stirred in the early months after fermentation was complete and then nothing else was done. It was bottled unfiltered and allowed to rest for many months undisturbed. Sediment will probably develop in the future but it will not detract from the wine's traditional style - cherry and floral aromas with hints of strawberry. The acid level, including pH is ideal, and will allow the many layers that are present to further evolve.

This is our second wine from the beautiful Remde Vineyard located high (550') above the Santa Cruz County Fairgrounds. A very gentle process was used in the making of this wine. After fermentation, the juice was lightly pressed and then transferred to French Oak. It was not disturbed until the final winemaking steps, which consisted of bottling it unfiltered. Sediment will develop over time but it will not detract from the wine's traditional style - cherry and floral aromas with hints of strawberry and violets. The acid level, including pH is ideal, and will allow the many layers present to futher evolve during cellaring.

This AVA, above the Salinas Valley floor, has a microclimate allowing long "hang times" to intensify flavors of Pinot Noir grapes. After crush there was a four-day maceration prior to fermentation. The contact between the cap and juice involved hand punch-down to insure gentle treatment during the extended fermentation. The wine was finished by a single careful rack and bottled unfiltered. We are pleased with it's style - an overall bold character with flavors of fig, vibrant plum, raspberry and violet. It is deep in color and has a velvety feel on the palate. Additional complexity is derived from the vineyard location consisting of gently sloping, decomposed granite soils. Our first vintage from this vineyard was the 1998 release, whose structure remains intense (ask for library samples). We believe this wine will further evolve and gain complexity during extended cellaring.

We obtained grapes from the famed Santa Rita Hills AVA to create a rich, multi-layered Pinot Noir. The wine has great appeal derived from cherry, strawberry and hints of cola. It is deep in color and has a silky feel on the palate. The wine was bottled unfiltered to preserve all of the fruit and flavors.

This is our first vintage from renowned vineyards created by Doug Meder. He is a leader in growing Syrah in Monterey and his experience dates back to 1970. We love this Syrah, which is fruit forward with lots of additional flavors. The vines are from a 'cold' climate and the ecology of the vineyard consists of rocks, gravel, and sand. These are robust vines grown on their own roots! The viticulture combined with our old school approach to winemaking, yet bottled with a "Twist" is engaging. It has beautiful fruit that includes pepper, berries (blue and black), cassis, and an undercurrent of cigar flavors. The barrels used during aging were unusual as they included both French and Oregon Oak, all coopered in a traditional fashion. the wine was finished with minimal cellar treatment (just one "rack") and bottled unfiltered. We are pleased with its style.

We love this Syrah which is fruit forward with lots of additional flavors. The vines are from a cool climate and the ecology of the vineyard consists of rocks, gravel and sand. Spicy, fruity and a little smoky - this is a wonderful wine.

This is a rich wine in style with apricot, peach, pineapple and other tropical fruit aromas. There was an extended maceration after crushing prior to pressing. The wine was barrel fermented in French Oak barrels and the malolactic fermentation went to completion. After barrel aging for six months, the final step was a light filtration.

This wine is traditional in style with berry, pepper and jam aromas. Its character is drawn from the lovely fruit accentuated by a hint of cedar. A rich finish accompanies the full texture, integrating flavors which add backbone and richness.