This 94% Cabernet, 4% Syrah and 2% Cabernet Franc. The grapes were hand harvested at an average of 26.9 brix, on October 5, 2007. We chose to ferment this Cabernet in 59 gallon barrels. The barrel type used was Seguin Moreau Medium Toast 40% French and 60% American Oak. The wine was aged for 18 months.

This 100% Cabernet Franc was hand
harvested at an average of 26.5 brix, on
September 19, 2007. We chose to ferment
this Cabernet Franc in 59 gallon barrels.
The barrel type used was Seguin Moreau
Medium Toast 100% American Oak. The
wine was aged for 18 months.

This 94% Cabernet, 4% Syrah and 2% Cabernet Franc. The grapes were hand harvested at an average of 26.9 brix, on October 5, 2007. We chose to ferment this Cabernet in 59 gallon barrels. The barrel type used was Seguin Moreau Medium Toast 40% French and 60% American Oak. The wine was aged for 18 months.

This 100% Chardonnay was hand harvested at an average of 24 brix, on September 5, 2007. We chose to ferment this Chardonnay in a small stainless steel tank. No oak was used in this Chardonnay.

This 100% Zinfandel was hand harvested at an average of 27.3 brix, on September 12, 2007. We chose to ferment this Zinfandel in 59 gallon barrels. The barrel type used was Seguin Moreau Medium Toast 80% French and 20% American Oak. The wine was aged for 18 months.

This 100% Syrah was hand harvested at an average of 27.0 brix, on September 30, 2007. We chose to ferment this Syrah in 59 gallon barrels. The barrel type used was Seguin Moreau Medium Toast 50% American Oak and 50% French oak. The wine was aged for 18 months.

This 100% Sangiovese was hand harvested at an average of 25.2brix, on September 7, 2007. We chose to ferment this Sangiovese in 59 gallon barrels. The barrel type used was Seguin Moreau Medium Toast 50% French and 50% American Oak. The wine was aged for 18 months.

This 94% Cabernet, 4% Syrah and 2% Cabernet Franc. The grapes were hand harvested at an average of 26.9 brix, on October 5, 2007. We chose to ferment this Cabernet in 59 gallon barrels. The barrel type used was Seguin Moreau Medium Toast 40% French and 60% American Oak. The wine was aged for 18 months.

This 100% Chardonnay was hand harvested at an average of 24.7 brix, on September 26, 2008. We chose to ferment this Chardonnay in a small stainless steel tank. No oak was used in this Chardonnay.

This 90% Sauvignon Blanc, 10% Chardonnay was hand harvested at an average of 24brix, on August 28, 2007. We chose to ferment this Sauvignon Blanc in a small stainless steel tank and then moved to American oak barrels for 2 months.