Click on a vintage for tasting notes and to read more about the wines.

2003 – A 1999 look-alike, with more chocolate...

After yet another frosty start, the 2003 season was long and not quite as extreme in its ups and downs as the last couple of years. However, 2-1/2 inches of rain in August is not exactly typical to California either. Ripeness was a little more even this time, but for the first time we had to deal with the presence of Botrytis, which can be very harmful to red grapes. So, once again, Saron and I found ourselves removing individual defective grapes from otherwise beautifully ripe clusters. At the time of bottling, the wine seemed to bear some similarities to the 1999, with a warm, gentle, velvety character and a powerful presence. Its softer than usual mouthfeel and distinctive chocolatey aftertaste set this one apart from its older brother.

Tasting Date:   6/27/2006 – In the Pinot Days lineup. Today, this one is the tightest, spiciest of our vintages. A youthful wine, which begs for another 5+ years of cellaring. Concentrated, packed, but not harsh. It opens up with 45 minutes in the glass to reveal some of its depth of fruit. For the mineral lovers...

Tasting Date:   6/5/2005 – At the Spring Open House Tasting: Dark color; intense nose of roses, herbs, wet earth, and black fruits. Intense, muscular and yet supply, textured, and well balanced, with real purity of flavor and fascinating array of nuances. Keeps changing with time and air in the glass. Finishes long, with refreshing spices and minerals. Exciting right now, and what a promise for the future!

Tasting Date:   3/4/2005 – At the World of Pinot Noir tasting: This is already gaining weight and starting to integrate its oak component. A big, relatively tannic Pinot, with great depth, flavor complexity, and length. The chocolate is still there, and some attractive spices.

Tasting Date:   1/5/2005 – (From barrel) Intense, spicy nose, with good ripeness and an earthy undertone. Good weight and depth on the palate, pure, well defined flavors, and the usual strudy structure. The oak component is a little strong today, but a few months in the bottle should help it integrate. This is ready for bottling.