The 2003 Cabernet has a very briary almost dusty nose marked with blackberries, black cherries, raspberries, cassis, and anise seed. Ripe berries mingle with tobacco leaf, cedar, chocolate, vanilla, and a touch of violets. Integrated oak and firm, ripe tannins grip the palate and give way to a long chewy finish. Drink 2007-2011.

Hillary Sjolund, Winemaker

Fermentation Notes: All our reds are made in the gravity style with the intent of producing soft, supple wines with smooth texture. All the wines are aged 24 months in French Oak, both traditional chateau and export barrels, and racked quarterly from barrel to barrel. The wines are lightly fined with fresh egg whites with no filtering. All our reds are blends from multiple vineyards with the preference of blending the terroir vs. single vineyard designated wines. We feel we can attain more complexity and elegance thru blending of the terroir.

Blend: 94.4% Cabernet Sauvignon, 5.6% Merlot.

Alcohol 14.8%, pH 3.61, TA 0.66 g/100ml

890 cases produced. Released: November 2006

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The 2002 “Merlot” is a split between the Roza Hills and Chandler Reach vineyards. The wine is finished off with Sagemore Cabernet Sauvignon. The large amount of Merlot makes this wine soft but very full. This wine shows off black cherry, currant and sage notes, with wonderful texture and deep color. It is full in the mouth with a nice marriage of oak, balanced with tannin and good acidity.

Mark Newton, Winemaker

Fermentation Notes: All our reds are made in the gravity style with the intent of producing soft, supple wines with smooth texture. All the wines are aged 24 months in French Oak, both traditional chateau and export barrels, and racked quarterly from barrel to barrel. The wines are lightly fined with fresh egg whites with no filtering. All our reds are blends from multiple vineyards with the preference of blending the terroir vs. single vineyard designated wines. We feel we can attain more complexity and elegance thru blending of the terroir.

Blend: 97% Merlot, 3% Cabernet Sauvignon

Alcohol 14.5%, pH 3.77, TA 0.57 g/100ml

571 cases produced.

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Bright, juicy and appealing for its fresh plum, berry and mocha flavors; beautifully knit and lingering enticingly on a polished finish. A Syrah with real refinement. Drink now through 2012.

Hillary Sjolund, Winemaker

Fermentation Notes:

Blend: 94% Syrah, 4% Viognier, 2% Cabernet Sauvignon

Alcohol: 14.6%, pH: 3.84, TA: 0.64 g/100ml, RS: .1.

890 cases produced. Released: March 2006

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The 2001 “Ottimo” is a blend made from our top barrels. The Ottimo is rich, elegant and primed for long term aging. This is truly a polished Cabernet with a firm band of cedar and spice wrapped around a core of ripe plum, blackberry and black cherry. The Ottimo is made from our top five barrels selected by the winemaking staff. You can say it is a wine we make for ourselves and want to share with all our friends.

Hillary Sjolund, Winemaker

Fermentation Notes: All our reds are made in the gravity flow style with the intent of producing soft, supple wines with smooth texture. All the wines are aged 24 months in French Oak, both traditional chateau and export barrels, and racked quarterly from barrel to barrel. The wines are lightly fined with fresh egg whites with no filtering.

Blend: 93.7% Cabernet Sauvignon, 6.3% Merlot

Alcohol: 14.3%, pH: 3.65, TA: .57 g/100ml, RS: .1

124 cases produced.

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The 2003 Ottimo is a full bodied Cabernet marked with heady aromas of black cherry, blackberry syrup, cassis, and coffee bean in addition to sweet tobacco, vanilla, and spice with a hint of violets on the edge. A firm concentrated entry segues to rich flavors of blue and black berries, with anise and dark chocolate balancing on a touch of cedar. The finish is noted for it’s creamy, spicy and subtly toasty characteristic. Petite Verdot brings about an edge of complexity and flare to this blend in the nose and palate that leaves you wanting for more.

Hillary Sjolund, Winemaker

Fermentation Notes: All our reds are made in the gravity flow style with the intent of producing soft, supple wines with smooth texture. All the wines are aged 24 months in French Oak, both traditional chateau and export barrels, and racked quarterly from barrel to barrel. The wines are lightly fined with fresh egg whites with no filtering.

Blend: 95.3% Cabernet Sauvignon, 3.2 %Merlot, 1.5% Petit Verdot

Alcohol 14.8% , pH 3.71, TA .62 g/100ml

47 cases produced.

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The 2004 Meritage is a blend of 40% Cabernet Sauvignon, 40% Merlot, and 20% Cabernet Franc. Notes of black berries, black cherries, raspberry and cassis mingle with dense chocolate, cedar and vanilla. A hint of toasted almonds and dried prunes are layered with traces of cracked pepper and spice. Berries and dried fruits linger on a full palate with ripe chewy tannins and a long creamy finish. Enjoy now through 2011.

Hillary Sjolund, Winemaker

Fermentation Notes:

Alcohol - 14.9%, pH - 3.58, TA - .61 g/100ml
40% Cabernet Sauvignon, 40% Merlot
20% Cabernet Franc

1,200 cases produced. Released: May 2007

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Last year we produced our Sweet Catherine, a late harvest Sauvignon Blanc style wine, profiled after classic French Sauternes, and this year we are releasing a new late harvest Semillon style wine, the 2003 Saint John. John is our 10 year old son, one of our greatest loves, but Saint might be pushing it. He is all boy! This is a classic Sauterne wine with a backbone of acid, lush mouth of honey and apricot, and sweet on the finish. The viscosity of the wine is very reminiscent of a fine Sauterne wine, one of the profiles we were trying to attain in making this wine.

Mark Newton, Winemaker

Fermentation Notes: The St. John wine was fermented in stainless steel tanks under cool conditions to maintain aroma. Fermentation was set to 1% of sugar consumed per day. When we achieved the alcohol level we wanted we chilled the tanks to stop fermentation, filtered the wine and move the wine to new French Chateau oak barrels for a aging. The sweet Semillon was then blended with a dry Sauvignon Blanc for acid and residual sugar balance.

Blend: 90% Semillon, 10% Sauvignon Blanc

Alcohol: 13.5%, pH: 3.74, TA: 0.71 g/100ml, RS: 12

406 cases produced.

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Our 2006 Sauvignon Blanc is a blend of 92% Sauvignon Blanc and 8% Semillon. Showing great depth in the nose, citrus, powdered sugar and orange blossoms are integrated with pears, white peaches, and green apple. A touch of lemon peel and lime lingers in the background. Fresh, crisp, acidic and viscous, this wine can be enjoyed anytime, especially with your favorite seafood dish.

Hillary Sjolund, Winemaker

Fermentation Notes:

Blend: 92% Sauvignon Blanc, 8% Semillon.

Alcohol 14.7%, pH 3.2, TA 0.64 g/100ml

1,400 cases produced. Released: May 2007

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Refreshing golden delicious apples and citrus give our Semillon blend its unique bouquet of aromatics. Laced with honey and spice, there is an edginess to its layers that compliment a slightly floral nose. Orange blossom mingles with lime and a touch of mint. The palate explodes with vanilla orange cream, citrus, lemon and a hint of powdered sugar. The Sauvignon Blanc has enhanced the crisp, citrus flavors in the blend. Enjoy with seafood, or any spicy cuisine.

Hillary Sjolund, Winemaker

Fermentation Notes: This wine was fermented in stainless steel at cool temperatures to maintain its fruity quality followed with an immediate racking at the completion of fermentation. The wine was then filtered with no Malolactic fermentation or oak aging. Two rackings were done, in the spring, followed with finings prior to filtration and final bottling.

Blend: 83.6% Semillon, 16.4% Sauvignon Blanc

266 cases produced

Released: August 2007

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The 2003 “Sogno” is a great follow-up to our 2002 release of our Cabernet Franc last year, and is an exciting wine! The 2002 “Sogno” was a wonderful wine, the 2003 is a more serious sister. The Cabernet Franc grape is predominately from the Sagemoor vineyards with hints of Cabernet Sauvignon from the Rosa Hills vineyard. The word “Sogno” means dream in Italian, and fitting for the wine. Our first impression of this wine and description was that the wine is very pretty with strong cherry, raspberry qualities, the nose very floral of the Cabernet Franc varietal with a very nice layering of oak. The wine is not big, bold and gutsy. It is elegant, supple and serious, and hard to put down.

Mark Newton, Winemaker

Fermentation Notes:

Blend: 96.2% Cabernet Franc, 3.8% Cabernet Sauvignon

Alcohol 14.4%, pH 3.71, TA 0.54 g/100ml.

644 cases produced. Sold Out 2003 Vintage

2004 will be released in December 2007

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Our 2005 Viognier showcases fragrant floral aromas laced with hints of pear, white peaches, litchi, and grapefruit. Orange rind essence lingers in the background. The palate is rich and full, exhibiting exotic flavors of fleshy nectarines. Enjoy with your favorite selection of cheeses.

Hillary Sjolund, Winemaker

Blend: 100% Viognier

Alcohol 14.3%, pH 3.25, TA 0.60 g/100ml.

169 cases produced. Released: December 2006

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Our newest member of the DiStefano family, the 2003 Domenica is a tribute to Donna’s Grandmother. This wine was made to stand the test of time. It is a proprietary blend of Merlot and Cabernet Sauvignon, full bodied and graceful in style with inviting aromas of red and black cherries, raspberries, with hints of mocha and fresh tobacco. White peppercorns, cassis, vanilla, and brown sugar have integrated with subtle layers of toasted oak. Round and firm tannins explode on the palate then segues to a smoky, dusty finish.

Hillary Sjolund, Winemaker

Merlot-Cabernet Sauvignon Blend

Alcohol 14%, pH 3.53, TA 0.65 g/100ml

467 cases produced. Released: May 2007

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