Stats

cellar contents

2013 Zinfandel Port, Vanni Fratelli Vineyards, Santa Clara Valley
Grapes picked Sept 16 2013 at 26 brix, 7.5 TA, 3.23 pH. Rockpile yeast.

2013 Zinfandel, Vanni Fratelli Vineyards, Santa Clara Valley
Grapes picked Sept 16 2013 at 26 brix, 7.5 TA, 3.23 pH. Rockpile yeast. Also did zinfandel port.

2013 Sauvignon Blanc, Ventana Vineyards, Monterey County
Grapes picked Sept 16 2013 at 25 brix, 12.4 TA, 2.97 pH.

2013 Sangiovese, Vanni Fratelli Vineyards, Santa Clara Valley
Grapes picked Sept 14 2013 at 25 brix, 7.9 TA, 3.25 pH. Pulled off 10% for sangiovese blush.

2013 Pinot Noir, Tondre Vineyards, Santa Clara Valley
Grapes picked Sept 14 2013 at 25 brix, 7.8 TA, 3.23 pH.

2013 Semillion, Vanni Fratelli Vineyards, Santa Clara Valley
Grapes picked Aug 30 2013 at 19 brix.

2012 Cabernet Sauvignon, Los Altos Devine Vineyards, Santa Clara Valley
Grapes picked Oct 8 2012 at 23 brix, 6.0 TA, 3.35 pH. Field blend of 5% Merlot and Cabernet Franc. Harmony yeast. Aged in stainless.

wine stats

2012 Sangiovese, Vanni Fratelli Vineyards, Santa Clara Valley
Grapes picked Oct 6 2012 at 28 brix, 6.3 TA, 3.37 pH. Pulled off 10% for sangiovese blush. Aged in neutral French oak with oak staves.

2012 Chardonnay, Vanni Fratelli Vineyards, Santa Clara Valley
Grapes picked Oct 7 2012 at 24.5 brix, 8.0 TA, 3.32 pH. D47 and Harmony yeast. Aged in stainless.

2011 Syrah & Grenache, Aldrich Vineyards, Central Coast
Grapes picked Oct 15 2011; field blend. 24.9 brix, 7.0 TA, 3.4 pH. Aged in neutral French oak with oak staves.

2011 Teraldego, Ventana Vineyards, Santa Clara Valley
Grapes picked Oct 29 2011 at 25 brix. Aged in neutral French oak with oak staves.

2011 Sauvignon Blanc, Ventana Vineyards, Santa Clara Valley
Grapes picked Oct 15 2011 at 25 brix, 6.0 TA, and 3.28 pH. Aged in stainless.

2011 Sangiovese, Vanni Fratelli Vineyards, Santa Clara Valley
Grapes picked Oct 1 2011 at 24.5 brix, 6.0 TA, and 3.28 pH. BN4by4 yeast. Aged in neutral French oak with oak shavings.

2011 Semillion, Luvisi Vineyards, Napa Valley
Grapes picked Sept 24 2011. R2 yeast.

2010 Sauvignon Blanc, Ventana Vineyards, Monterey County
Grapes picked Oct 9 2010 at 25 brix, 6.0 TA, and 3.2 pH. VL3 yeast. Aged in neutral French oak with oak shavings.

2010 Pinot Noir, Pessagno Vineyards, Santa Lucia Highlands
Grapes picked Oct 7 2010 at 26.8 brix, 7.1 TA, and 3.66 pH. Two day cold soak. RC212 yeast. Aged in neutral French oak with oak shavings.

2010 Sangiovese, Vanni Fratelli Vineyards, Santa Clara Valley
Grapes picked Oct 2 2010 at 26 brix, 7.1 TA, and 3.76 pH. Removed 10% for sangiovese rose. BM45 yeast. Aged in neutral French oak with oak shavings.

2009 Petit Syrah, Dos Ninos Vineyards, Santa Clara Valley
Grapes picked Oct 10 2009 at 24 brix, 6.0 TA, and 3.51 pH.

2009 Roussanne, Dos Ninos Vineyards, Santa Clara Valley
Grapes picked Oct 10 2009 at 19 brix, 4.8 TA, and 3.73 pH. W3 yeast.

2009 Cabernet Sauvignon / Petit Verdot, Vanni Vineyards, Santa Clara Valley
Grapes picked Sept 26 2009 at 25 brix, 7.5 TA, and 3.6 pH. Aged in neutral French oak.

2009 Merlot, Vanni Vineyard, Santa Clara Valley
Grapes picked Sept 20 2009 at 24 brix, 6.7 TA, and 3.5 pH. Pulled of 10% juice at crush for saignee process. Three-day cold soak.

2008 Sauvignon Blanc, Ventana Vineyard, Monterey County
Grapes picked Sept27 2008 at 23 brix, 6.0 TA, and 3.45 pH. Added tartaric acid to raise TA to 7.0. Aged in stainless.

2008 Sangiovese, Vanni Vineyard, Santa Clara Valley
Grapes picked Sept 20 2008 at 25 brix, 7.5 TA, and 3.3 pH. Field blend. Pulled off 10% for saignee process, which was then made into Rosato di Sangiovese blush. Aged in French and American oak.

2008 Syrah, Tillman Vineyard Paso Robles
Grapes picked Sept 13 2008 at 26.5 brix, 4.2 TA, 3.84 pH. Adjusted pH and TA with addition of tartaric acid to bring TA to 7.1 and pH to 3.5. Four-day cold-soak before innoculating. Also pulled off 10% juice for saignee process; fermented into Syrah blush.

2008 Viognier, Tillman Vineyard Paso Robles
Grapes picked 9/25/08 at 26.5 brix, 5.0 TA, 3.5 pH. Adjusted acid by adding malic to bring TA up to 6.5. Aged in stainless.

2007 Sangiovese, Spatafore Vineyard, San Joaquin Valley
Grapes picked Aug 17 2007. Brix = 23, pH = 3.0. Yeast: BM45. Drew off some juice immediately after crush to use for Rosatto di Sangiovese, leaving remaining must with heavy skins (saignee process). Rosatto fermented to 1.5% brix and stopped. Red fermented dry then aged in French oak and stainless.

2007 Cabernet Sauvignon, Dorcich Vineyard, Santa Clara Valley
Grapes picked Oct 15 2007. Brix = 27, pH = 3.7, TA = .675. Fermented dry then aged in French and American oak and stainless.

2007 Chardonnay, Ventana Vineyard, Monterey County
Grapes picked Oct 6 2007. Brix = 24, pH = 3.3, TA = .74. Yeast CY3079. Fermented dry then aged in neutral barrel and stainless; minimal French oak chips added. Bottled June 14 2008.

2006 Zinfandel, Bowman Vineyard, Amador County
Grapes picked Sept 16 2006. Brix = 27, pH = 3.4, TA = .6. Fermented dry then aged in French and American oak, glass, and stainless. Bottled June 14 2008.

2006 Pinot Noir, Ventana Vineyard, Monterey County
Grapes picked Sept 30 2006. Brix = 23, pH = 3.45, TA = .9. Fermented dry then aged in French oak and glass. Bottled June 14 2008.

2006 Chardonnay, Ventana Vineyard, Monterey County
Grapes picked Oct 14 2006. Brix = 23.5, pH = 3.5, TA = .75. Barrel-fermented in 10-year-old neutral oak barrel and matured in stainless steel.