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This estate grown Cabernet Sauvignon makes a powerful statement with its layers of dark fruit, chocolate and spicy oak. The flavors are rich and dense and are balanced with firm integrated tannins. With its full bodied finish, this wine has great potential and will continue to develop thru 2012.

This dessert Muscat Canelli was fermented with a specialty yeast to enhance the aromas and rich mouth feel that are unique to this grape variety. The whole clusters were delivered to the press by gravity and then gently pressed to tank. The 75 day cold fermentation allowed the wine to retain the lovely floral and fruit aromas. The 5.0% residual sugar accents the ripe pear flavors and supple textures.

75% Cabernet Sauvignon, 20% Merlot, 5% Cabernet Franc

The grapes for this Napa Valley Johannisberg Riesling were harvested from a hillside vineyard located above the scenic Lake Hennessey. The whole clusters were delivered to the press by gravity and then gently pressed to tank. The must was slowly fermented in tank at 45°F retaining all of the delicate peach blossom and pineapple aromas from the fruit. Fermentation was stopped at 1.55% residual sugar lending to the rich flavors and lush and silky finish.

The Palmaz Vineyards 2003 Muscat Canelli draws its inspiration from France. Dry, with a crisp acidity, this barrel-fermented Muscat is most similar to the dry vendange tardives of the Haute Rhine. Allowed to rest "sur lie" until bottling in August 2004, this elegant wine exhibits distintive aromas of mango, lime and apricot, strong mid-palate flavor and a delicious, lingering, honeyed finish. The 2003 Muscat Canelli pairs nicely with spicy Asian dishes, and with fresh fruit after dinner.

The 2002 Muscat Canelli draws its inspiration from the elegantly structured Muscats of the Alsation region of France. Totally dry with a crisp acidity, this barrel-fermented Muscat is most similar to the dry vendage tardives of the Haut Rhine. It is the perfect foil to the flavors of modern light cuisine. Allowed to rest sur lie until its bottling in June of 2003, this elegant wine exhibits a delicate Muscat aroma braced by a strong mid-palate richness and a crisp acid-toned finish.

The Palmaz Vineyards 2003 Chardonnay was harvested from the fertile bench lands of the cool Russian River Valley. Ripe pear and peach notes are enhanced by a toasty sweet oak aroma. 100% malolactic fermentation and "sur lies" aging in 70% new French oak enriches and adds fullness to the wine's flavors and aromas.

The 2002 Chardonnay was harvested from the fertile bench lands of the cool Russian River Valley. Located southeast of Graton and due west of Santo Rosa, the twenty-three year-old vineyard cropped at 1.5 tons/acre. Aromas of white peach rise from this elegant and crisp Chardonnay, while pear and citrus notes linger on the palate. Malo-lactic fermentation was purposely avoided in order to maintain the delicate acid structure. Barrel fermentation in twenty percent new French oak gives the wine a graceful mid-palate.

This Napa Valley Chardonnay is a blend of fruit from the rolling hills of the Napa Carneros region and the steep slopes of the Atlas Peak district. Both have ideal cooler climates for Chardonnay making it possible to pick at ripeness with the proper acidity. The Malolactic fermentation is allowed to go to completion to soften the palate and add complexity to the aromas of lemon custard and tropical fruits, and combined with the rich flavors and lingering finish make this a memorable wine.

2001 Cabernet Sauvignon from Palmaz Vineyards has a deep, complex aroma of dark fruit, toasty oak and exotic spices, with generous amounts of supple, approachable tannins. The flavors integrate smoothly from attack to finish, promising great aging potential and development this decade and beyond. The blend was crafted for its complimentary characteristics and to achieve balance and finesse.