Oak barreled just enough to enhance the flavors without allowing the oak to dominate the varietal character. This requires careful attention to fermentation and to aging. Each wine is tasted repeatedly to determine how much of the oak has influenced the flavor. Promise to strike the right balance between varietal intensity - the true flavor of the grape when harvested - and the vanilla/spice flavors which derive from contact with oak, complexity, but not to taste of oak.
This Merlot was fermented traditionally in temperature controlled stainless steel tanks at 85 degrees on specially selected yeast. It was then oak aged for 12 months. Notes of raspberry, strawberry combine with the aromas of sweet oak for this medium bodied wine with smooth and long finish. A fine full flavored Merlot, soft on the palate with long elegant finish. This wine will go well with lighter red meats such as veal, lamb and duck.
100% Cabernet Sauvignon
Notes of cherry and chocolate combine with sweet toasty oak for this full flavored wine with a long complex finish. This intense but smooth red wine will accompany grilled meats, vegetables and other well seasoned foods. Perfect wine for prime ribs, baby back ribs, chili and flank steak.
100% Pinot Noir
A flawless example of why Sonoma Coast is the perfect climate for Pinot Noir. Well structured with acid and tannins, this wine exhibits earthy tea tones and soft sweet spices, balanced with and abundance of dried strawberries and black cherries. This is a old full bodied Pinot Noir. Aged in 30% new French oak and the remainder in used French oak barrels.
100 % Cabernet Sauvignon
Miriam was produced from a small vineyard in soda Canyon on Atlas Peak, approx 1600 foot elevation. This allows the grapes a longer period of time to mature due to the more rigorous climates. The wine is deep and richly concentrated with many layers of cherry, currants and vanilla. A long full-bodied finish that coats the mouth with smooth tannins. Miriam is also aged in new French oaks barrels.
Because of the different growing styles of the 3 clones used in our Estate Chardonnay, the picks were scattered from mid-August to mid-September. High in both minerality and acidity, this chardonnay is bright upfront, with a touch of lemon butter and brine, with a surprising weight to the mid-palate and an infinite finish. This wine spent 16 months in barrel before bottling. It was aged in 100% French oak barrels, 30% of which were new, predominately from the DAMY cooperage.
95% Syrah, 5% Viognier
The syrah from our vineyard is always phenomenal, Co-fermented with 5% Viognier, bright nose with an underlying hint of lushness, and a body that is both elegant and powerful. This wine spent 18 months in 100% French 500 liter puncheon barrels, 20% of which were new.