The 2016-2017 winter rains brought a joyful end to a 5 year drought, incredible growth and healthy vigor to the vines. Bud break occurred in mid-March and bloom followed in late May. Harvest on September 21st spurred by a heat wave reaching triple digits for several days. The quality of the grapes was superb. A harvest weight of 1660 pounds at 23.8 Brix and a pH of 3.41 was recorded. The wine cold soaked for 4 days, fermented for 10 days, then was pressed on a taste 4 days later. The wine was aged for 20 months in new Appalachian oak, the tightest grain of all American oak barrels. This 2018 vintage opens with aromatics of soft red currants followed by juicy textured stones fruits throughout the finish alongside smooth tannins. Drink now through 2028.

Alcohol 13.8%

After quite a serious multi-year drought, the winter rains, returned, bringing relief to the heat stressed vineyard. January was warm, and kicked the vines to an advanced bud break. A cool summer helped push the harvest back about a week, allowing for maximum hang time. This hang time encouraged the phenological ripeness of the berries, developing ripe flavors and lignified tannins. The 976 Lbs of fruit was harvested on September 13th at 25.5 brix with a pH of 3.45. Aged for 18 months in new American oak, the wine opens with succulent red fruits followed by refreshing acidity and focused structure. Drink now through 2027.

Alcohol 13.9%

Unseasonably cool weather with a fluke rain in late spring reduced the crop as flowers struggled to pollinate. A heat wave in late August spiked sugar accumulation and thickened skins, resulting in a much higher skin to juice ratio.  As yields were very light, quality remained incredible.  The 761 lbs. of fruit were harvested on September 9th at 25 Brix with a pH of 3.52. The ferment began after a 3 day cold soak, finished in 7 days, and pressed upon taste which resulted in a 4 day extended maceration. Aged for 20 months in new French oak, the wine opens with aromatics of spicy red fruits followed by juicy textured stone fruits throughout the finish. Drink now through 2023.

In our third year of a record-breaking drought, bud break began early due to the lack of groundwater available for the vines. The fruit was harvested on September 10th at 22.5 Brix with a pH of 3.3.

The ferment began natively after a 3 day cold soak and finished in 8 days, it was pressed upon taste after a 5 day extended maceration. Aged for 18 months in Pennsylvania oak, the wine opens with aromatics of dried lavender followed by juicy textured stone fruits and crisp acidity. Drink now through 2025.

Alcohol 13.7%

A warm spring brought early bud break, and helped with canopy vigor and berry size creating ideal conditions for flowering and fruit set. Temperatures were consistent for optimal vine activity, resulting in healthy vines as fruit went through veraison and started ripening. The 900 Lbs of fruit was harvested on September 15th at 23.8 Brix with a pH of 3.8. The ferment began after a 4 day cold soak, finished in 6 days, and pressed upon taste which resulted in a 3 day extended maceration. Aged for 18 months in French oak, the wine opens with aromatics of spicy red fruits followed by juicy textured stone fruits throughout the finish. Drink now through 2021

A near perfect growing season; a warm spring inspired bud break early, followed by a moderate cool summer with a heat wave pushing us into September.  Small berried clusters allowed us to pick on October 5th at desired Brix of 24.3 with brown seeds.  Ferment began after a 5 day cold soak, finished in 8 days, and pressed upon taste which resulted in a 5 day extended maceration.  Aged for 14 months on fine grain, medium toast, 100% new French oak, the result is a wine of bramble berries aromatics followed by silky textured stone fruits in the mouth with refreshing acidity to carry through the finish. Released in Feb 2014.  Drink now through 2018.

Harvested October 21st, aged for nearly two years on new French oak. Bell pepper nose followed by stone fruit in the mouth. Great with any red sauce or BBQ. Drink now through 2016.

100% Cab saw a mild summer resulting in a late September harvest with a 25.2 brix after cold-soak. Aged 23 months in medium+ toast, new extra fine grained American oak. Balanced with smooth, soft tannins, forest floor aromatics and a bright cherry note on the finish. Drink 2012 through 2015

Warm spring and summer heat brought a September 15 harvest. Lightly pressed and aged 28 months in new French oak. Drinking well in 2012 and through 2017.

90% SHV Cab, 5% nearby Cab, 2.5% malbec and 2.5% petite verdot. Harvested September 24, and aged 22 months in Radoux Evolution French oak. This one time experiment blending some non estate grapes has been a disappointment. A learning experience!

100% Cab harvested September 28, field and table sorted, aged about 20 months in new American oak. Good acidity, drinking well in 2012.

100% Cabernet Sauvignon hand harvested, field and table sorted, crushed yielding a brix of 24.3. Primary fermentation 19 days then 20 months on new American oak. 23 cases.
Clear deep cherry color, fragrant nose, long fruit that is well balanced. A very friendly cab!