2010 Pinot Noir, Santa Maria Valley
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Production: 2500 Cases
Suggested Retail: $34
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Winemaker's Notes:
Bright earthy aromas of sassafras,violets, cinnamon stick and cherry Jolly Rancher. Soft flavors of strawberry-rhubarb, cherry and cola nut on the palate, finishing smooth and delicate-Bill Wathen

Vineyards: Bien Nacido and Riverbench
Clone(s): Primarily Pommard, Martini and Dijon
Harvest: By individual vineyard and clonal lots from 9-15-11 to 10-2-11
Yields: 2-2 1/2
Crush: 100% whole berry destemmed into small open top fermenters
Innoculum: Assmanhausen, RC212, RA17
Fermentation: 7-20 days active, with punch downs 2 times daily
Barrel Regime: 9 months in French oak, 1-5 years old.
Racking: Without 02 (no pumping).
Bottling: June 22, 2010

2009 Pinot Noir, Santa Maria Valley
pdf product sheet

Production: 3000 Cases
Suggested Retail: $34
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Wine Enthusiast: 91 Points
"Just beautiful, a dry, silky Pinot Noir, filled with complex flavors of cherries and black raspberries. Oak adds lovely notes of sweet char, and the natural acidity of the Sant Maria Valley shines through. Now-2014"-S.H

Vineyards: Bien Nacido, Riverbench and Julia’s Vineyard
Clone(s): Primarily Pommard, some Dijon
Harvest: Separate lots harvested at night, by hand, from 9-4 to 9-18
Yields: Averaged around 3 Tons per acre
Crush: Whole berry destemmed into small, open-topped fermenters. Cold maceration 2-5 days
Innoculum: Assmanhausen, RC212, RA17
Fermentation: 10-14 days, with punch downs 2 times daily
Barrel Regime: 10 months in French oak, no new.
Racking: Without 02 (no pumping). Once mid-winter 2009, then again prior to bottling
Bottling: June 22, 2010

Winemaker’s Notes:
Aromas of  red peppercorns,  sweet vanilla and  berry fruit - raspberry, and blackberry, accented with hard spice. Berry cream and licorice round out the nice,  balanced middle.  Clean, fruity finish.-Bill Wathen

2010 Pinot Noir, John Sebastiano Vineyard
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Production: 250 cases
Suggested Retail: $46
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2009 Pinot Noir, Bien Nacido Vineyard-Block 8
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Production: 668 cases
Suggested Retail: $56
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This is a Wine Club Exclusive wine!

Wine Enthusiast: 92 Points
"Exceptionally rich, a Pinot Noir that tastes dramatic from the get go. It's full-bodied, dry and velvety, with complex flavors of berries, pomegranates, cherries, cola, currants, mushrooms and spices. The firm tannins and crisp acids suggest ageability over the next six years".-S.H

Appellation: Santa Maria Valley
Clone(s): Dijon 113, Dijon 115, 2A, Mt. Eden, Pommard, Wadenswill
Harvest: At night, by hand underlights; 8/31 thru 9/4, 2009
Yields: 2 1/2 to 3 tons per acre(5 ppv)
Crush: 100 % whole berry destemmed, then gravitied into small, open top fermenters
Innoculum: Bourgogne rc212 & Assmanshousen after a 3-5 day cold maceration
Fermentation: 7-14 day active, with punch down 2x daily
Barrel regime: 100% new Francois Freres French oak, 16 months elevage
Racking: Without O2, once spring 2010, and again before bottling March 2011
Bottling: March 7th, 2011

2009 Pinot Noir, La Encantada Vineyard
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Production: 300 cases
Suggested Retail: $56
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Wine Enthusiast: 92 Points, Cellar Selection
"With 50% new oak aging, the wood stands out now, showing caramelized and butterend toast flavors. under that is a dry, tannic wine filled with raspberries, cherries and spicy pomegranates. Complex and pedigreed, it wants some time in the cellar. Better after 2014"- S.H

Wine Spectator: 90 Points- "An elegant, graceful style, this full bodied wine features refined blueberry, plum and black cherry notes that are supple and detailed. Ends with a complex weave of berry and mineral flavors. Drink now through 2017".-J.L

Appellation: Santa Rita Hills
Vineyard: La Encantada Vineyard, farmed organically
Clone(s): 40% Dijon 115; 60% Dijon 667
Harvest: By hand early morning October 5th
Yields: 2.2 tons/acre
Crush: Whole berry destemmed into small open top fermenters
Innoculum: Bourgogne rc212 after 4day cold maceration
Fermentation: 12 days active, with manual punchdowns 2 times daily
Barrel regime: 16 months in Saury slow toasted French oak; 50% new
Racking: Without pumping, once spring 2010, and again before bottling March 2011
Bottling: March 7th, 2011 without fining or filtration

2009 Pinot Noir, Julia's Vineyard
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Production: 650 cases
Suggested Retail: $56
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Wine Enthusiast: 93 Points
"A beautiful Pinot, authoritative and masculine, with firm tannins, hard acidity and a bone-dry finish. The core of black cherries, cola spices and sweet oak is irresistibly good. Compelling now right out of the bottle, and should develop over the next six years".-S.H

Wine Spectator: 90 Points
"Rich and full-bodied, boasting intense, concentrated ripe plum, blackberry and wild berry fruit. A touch of berry jam folds in on a minerally aftertaste. Drink now through 2017".-J.L

Appellation: Santa Maria Valley
Clone(s): 100% Pommard
Harvest: At night, by hand underlights; 8/31 thru 9/4, 2009
Yields: Under 3 tons per acre
Crush: 100 % whole berry destemmed, then gravitied into small, open top fermenters
Innoculum: Bourgogne rc212 after 4day cold maceration
Fermentation: 15 days active, with manual punchdowns 2 times daily
Barrel regime: 100% new Francois Freres French oak, 16 months elevage
Racking: Without O2, once spring 2010, and again before bottling March 2011
Bottling: March 7th, 2011

2009 Pinot Noir, Sea Smoke Vineyard
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Production: 470 cases
Suggested Retail: $80
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Wine Enthusiast: 90 Points
"Heavy and rich, as Pinots from this vineyard tend to be. Also exceptionally ripe, with massive cherry marmalade and smoky, sweet oak flavors. Feels young and direct and easly to drink, with a friuty sweetness".-S.H

Wine Spectator: 92 Points
"Firm, rich, intense and concentrated, with a tight beam of dark berry, plum, blueberry and raspberry flavors. Full-bodied, with a flinty minerality that gains weight and depth. Drink now through 2017"-J.L 07/06/2011

Appellation: Santa Rita hills
Vineyard: Sea Smoke, planted in 1999 and located in the "Pinot Bowl" of SRH appellation
Clone(s): Dijon 115, 667 and 777
Harvest: By hand, Dijon 115 on Sept 9, and Dijon 667 & 777 on Oct 6
Yields: 1 1/2- 2 tons per acre
Crush: 100 % whole berry destemmed into small, French oak fermenters
Innoculum: Bourgogne rc212 after a 4-5 day cold maceration
Fermentation: 10-20 day active, with manual punchdowns 2 times daily
Barrel regime:16 months in Francois Freres tight grain French oak; 65% new
Racking: Without pumping, once spring 2010, and again before bottling March 2011
Bottling: March 7th, 2011