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We are very pleased with the Barbera that we receive from the Partridge-Leigh Vineyard. Taming the acid on this varietal can be a challenge. For this reason, many winemakers use the Barbera grape as a blender. Due to the warmer summer in 2006, we were able to round off the acids without losing the kicky zing that many of our fans have come to love over the years. The wine offers a generous dose of blueberry and gooseberry. Both of which are rested on a foundation of soft tannins and well structured acids that make the 2006 one of the best Barbera’s that we have made. This lively Barbera will pair heartily with roasted or grilled game meats,lamb or beef, or a rustic roasted red pepper pasta with fresh mozzarella.

This cab is loaded with fruit (strawberries, plum, cherry and blackberry) all of which is laced together with aromas of anise, vanilla, cedar and a myriad of spices. The tannins are layered into the palate and balanced by the focused tannins that all end with a great finish of all the above. Bronze Medal- 2008 San Francisco Wine Competition

This vintage tastes like fresh pineapple, guava...very tropical with some lemon peel and pear. It is a tropical fruit bomb! More buttery in style.

This Merlot is one of the boldest Merlots that we have done. A new oak treatment called "flashing" really shows in this wine. Healthy portions of strawberries and cherries followed by a touch of spice, vanilla and pipe tobacco. Solid tannins and balanced acids bring the wine all together on the palate and yields to a great finish. Enjoy!

The Odyssean is always a blend of at least three different wine varietals. In years past, we have used varietals like Sangiovese, Barbera, Petite Sirah and Cabernet Sauvignon. For the 2005 Vintage of the Odyssean, we have selected three very distinct varietals that offer a stellar blend. In selecting the wines for the Odyssean, a base wine is chosen and then through barrel selection and long hours of tasting and re-tasting, the blend is crafted to reach a balance of fruit flavors, tannic structure and acids. The 2005 Odyssean is a blend of Dante Dusi Zinfandel at 67%, Partridge-Leigh Barbera at 17% and Chumeia Estate Cabernet Sauvignon at 16%. All three of these wines on their own are outstanding wines, however, when blended together, they make something special--The Odyssean! Food Pairing Suggestion Work with the higher acidity and lower tannins and serve it with an autumn inspired hearty Chicken Cassoulet, rustic bread and a Caesar salad.

Fresh apricot, cantaloupe, honeydew melon and vanilla--this wine is light and fruity with a slightly sweet finish that leaves your mouth watering for the next sip! A perfect combination of Torrontes (a white floral varietal similar to Muscat) and Chenin Blanc. This one is flying out of our tasting room and is sure to sell out quickly.

Our first release of our new California Zinfandel has already turned into a tasting room favorite since its release in May 2008. This Zin is the bruiser of the bunch. Big over ripe fruits, and big alcohol to balance it all off. This style of Zin is not often seen in this price point. This Zin was inspired by our black label Dante Dusi Zinfandel, which in the past several years has taken on a life of its own. We look for this one to be a great starting point for the others to follow. The 2006 Zin offers huge aromas of jammy jammy jam, laced together with notes of vanilla and spice on the palate and finishes with soft tannins and balanced acids.