2008 Sauvignon Blanc, Vogelzang Vineyard,
Santa Ynez Valley
Happy Canyon of Santa Barbara
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Production: 230 cases
Suggested Retail: $25
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Appelation: Santa Ynez Valley(Happy Canyon)
Clone(s): 67%Musque, 22% Clone 1, 11% Viognier Clone R1
Harvest: By hand both were picked the morning of September 2, 2008
Yields: Around 1 1/2 tones per acre
Press: Whole cluster in 1 pressload
Innoculum: ADY-D47 in barrel and ADY-Vin 2000 in stainless steel
Fermentation: 60% in barrel(20% new French oak) 40% in stainless steel; cold and slow
Barrel Regime: 8 mnths sur lies; 40% stainless steel barrels; 60% tight grained French oak barrls(1/3 new)
Bottling: June 22nd, 2009
Ph: 3.37

Wine Enthusiast- 91 Points, Editors Choice
A gorgeous, elegant Sauvignon Blanc, dry and complex and ideal for drinking with sophisticated fare. Grown in the warmer Happy Canyon region, it avoids the green pyrazines that can mark Sauvignon Blanc, yielding intricate flavors of lemons, limes, pineapples, green melons, honey and peppery spices, gently touched with smoky oak. S.H(12/31/2009)

Bordeaux-style

2006 Range 30 West
Santa Ynez Valley
Happy Canyon of Santa Barbara
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Production: 480 Cases (750ml)
Suggested Retail: $35
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Appellation: Santa Ynez Valley(Happy Canyon)
Vineyard: Merlot from Vogelzang and Cabernet Sauvignon from Grassini Family Vineyard
Varietals/Clones: 63% Merlot- Clone 181/ 37% Cabernet Sauvignon- Clones 191 & 341
Harvest: Merlot on October 26 and Cabernet Sauvignon on October 21
Yields: Merlot 4.0 tons per acre and Cabernet Sauvignon 2.5 tons per acre
Crush: Whole berry destemmed into small, open top fermenters. Cold soak for 3-5 days
Innoculum: Merlot- Languedoc MT and Cab Sauv- Bordeaux and L2226
Fermentation: Merlot 14 days with pumpovers 2 times daily and Cabernet Sauvignon 20-40 days with pumpovers 2 times daily.
Barrel Regime: 100% French Taransaud barrels, 80% new
Bottling: September 4, 2008 after blending. Bottled without fining or filtration

2005 Cabernet Sauvignon, Volgelzang Vineyard
Happy Canyon of Santa Barbara
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Production: 270 Cases (750ml)
Suggested Retail: $50
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Appellation: Happy Canyon
Varietals/Clones: 100% Cabernet Sauvignon, 100% Clone 337 (Pauillac)
Harvest: Hand harvested early morning on October 16, 2005
Yields: Less then 2 tons per acre, (around 4 pounds per plant)
Crush: 100% Whole berry destemmed into small, open top fermenters
Innoculum: ADY-Bordeaux
Fermentation: 4 Day cold maceration; 21 day active fermentation with pumpovers
2 times daily, 20 day post fermentation maceration.
Barrel Regime: 22 Months in 100% French Taransaud barrels, 100% new
Racking: Racking with O2 March 2006 and August 2007 prior to bottling.
Bottling: August 6, 2007 without fining or filtration

Winemaker's Notes:
"Blackberry, cherry and cigar box aromas. With generous flavors
of berry, barrel spice, espresso and mocha." -Bill Wathen, winemaker

2006 Cabernet Franc, Tinaquaic Vineyard
(Dry Farmed), Santa Maria Valley
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Production: 258 cases
Suggested Retail: $40
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2006 Merlot,
Vogelzang Vineyard
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Production: 340 Cases
Suggested Retail: $32
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2006 Cabernet Sauvignon,
Santa Ynez Valley
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Production: 380 Cases
Suggested Retail: $34
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Appellation:Happy Canyon(proposed appellation)
Vineyard: Vogelzang Vineyard -Cabernet Sauvignon Blocks U & V and Merlot, Clone 181
Varietals/Clones:75% Cabernet Sauvignon, clones 08 and 341 and 25% Merlot, clone 181
Harvest: By hand, Merlot on October 26, 2006 and Cab Sauv on November 8, 2006
Yields:Cabernet Sauvignon 2.8 tons per acre/ Merlot 4.3 tons per acre
Crush: Whole berry destemmed into open top fermenters
Innoculum: ady-bdx and ady-mt
Fermentation:14-18 days with pumpovers 2 times daily
Barrel Regime: 100% Taransaud French Oak; 80% new; aged for 22 months
Bottling: September 4, 2008

Winemaker's Notes:
"Aromoas of Cola, Cherry, spice, cigar box and cedar. Not an extreme heavyweight so you can enjoy it with a wide variety of foods.”
– Bill Wathen, winemaker

Cal-Ital

Appellation: Santa Ynez Valley
Varietals: 72% Sangiovese from Faith Vineyard, clone R24
25% Merlot from Vogelzang Vineyard, clone 181
Harvest: Hand Harvested Sangiovese on Oct 16 and Merlot on October 26, 2006
Yields: Above average yields in 2006 of very healthy fruit
Crush: Whole berry destemmed into small, open top fermenters
Innoculum: Sangiovese ADY-BM45 and Merlot ADY-BDX and ADY-MT
Fermentation: 10-15 days, with pumpovers 2 times daily
Barrel Regime: Taransaud and Saury French oak barrels, 2 & 3 years old
Bottling: September 4, 2007 without fining or filtration

Winemaker's Notes:
Aromas of rose petal, bing cherries, strawberry and dried herbs. Soft leather, red fruit and fine tannins on the palate. A multi-tasker of a food wine. - Bill Wathen