Intense deep color and aromas of violets, dried lavender and fresh berries. Juicy flavors of wild huckleberry and boysenberry are framed by ripe, broad tannins that give the wine a rich texture and notes of tobacco and pencil lead. The long finish is reminiscent of dark chocolate-covered espresso beans.
Vineyard Notes:

Rhinefarm Estate Vineyard Estate grown, produced and bottled Sustainably farmed Rhyolitic Ash and Alluvial Wash soil at 100 feet elevation Single 4.6-acre block planted 1999 Mt. Veeder clone Yield 3.5 tons/acre
Production Notes:

Harvested by hand in cool morning hours Destemmed to stainless-steel fermenters Yeast strain: Lalvin D254 12-day concurrent primary and malolactic fermentation Gentle pumpovers throughout fermentation Free run separated from press-fraction Free run then transferred to barrels Lightly fined as needed and filtered to bottle
Winemaker Notes:

Generous on varietal concentration; stingy on yields. This sums up the outcome of the 2007 growing season and vintage. There was relatively early initiation of budbreak which was followed by nearly perfect, mild climatic conditions throughout most of the season. This mild weather was especially welcomed since winter rainfall was nearly half of normal and so any big heat spikes in the spring or summer would put a lot of strain on water needs. The most pronounced characteristic of the season is small berry size. While leading to short yields, this has led to wines of astounding concentration and expression.
Production:

840 cases
PH: 3.75
Alcohol %: 14.8 - 11/28/2010

Deep garnet color and layered aromas of berries, dried rose petals and spice. Silky palate of brambly red and black berry, black cherry and an element of warm earth and forest floor. Vibrant acidity, smooth tannins and fresh fruit flavors draw to a long elegant finish with rich espresso notes. Will continue to improve with three to seven years cellaring from vintage date.
Vineyard Notes:

Rhinefarm Estate Vineyard Estate grown, produced and bottled Sustainably farmed Huichica clay-loam topsoil with light stream gravel deposits 10 vineyard blocks of Pinot Noir harvested in 16 winery lots Heritage selection vines up to 40 years old Seven-year-old Pommard 5, Dijon 115, 667 and 777 clones Yield 2.7 tons/acre
Production Notes:

Night harvested by hand in 10 lots Each lot processed separately based on distinct profile Three- to five-day cold soak Yeast strains RC212 Concurrent primary and malolactic fermentations Each lot fermented ~ ten days with twice-daily, gentle pump-overs Pressed before dryness to complete fermentation in barrel 12 months in 100% French oak (40% new) Fine grain, medium toast Primary cooper Tonellerie Remond
Winemaker Notes:

In 2008, there was more springtime frost than usual, but we were lucky enough to not be greatly affected—unlike some of our neighbors. We found ourselves enduring erratic temperatures in May, with heat spikes followed by cool weather and very little rain. June and July brought heat in combination with smoke strewn across Northern California. Luckily, our grapes were not affected by the smoke to our north. While the harvest was busy at first, mid-September brought cooler weather which slowed ripening, allowing us to catch our breath, and finish out the season calmly. The strong 2008 vintage resulted in concentrated wines, full of distinctive character.
Varietal Composition:
100% Pinot Noir
Appellation: Sonoma Coast
Harvest Date: August 29 - Sept 11, 2008
Acid: 0.65g/100ml
Aging: 3.74
Bottling Date: January 2010
Alcohol %: 14.5 - 11/28/2010

Bursting with aromas and flavors of fresh meyer lemon, key lime, asian pear and granny smith apples. Round and lush with good weight, yet refreshing acidity and minerality. Long, mouthwatering finish of citrus with a touch of toffee and cream. An ideal pairing for fish prepared with citrus butter, oysters and all shellfish.
Vineyard Notes:

Rhinefarm Estate Vineyard Estate grown, produced and bottled Sustainably farmed Huichica clay-loam soil with gravel deposits at 75 feet elevation Three distinct blocks of Chardonnay harvested separately Two blocks 30-plus-year-old Wente clone; one block Robert Young clone Yield 3.5 tons/acre
Production Notes:

Night harvested by hand in three lots Each lot processed separately based on distinct profile Whole-cluster pressed Free run and press fractions vinified separately 48 hours cold-settled in stainless steel Yeast strains CY 3079 and indigenous 80% barrel fermented; 20% Tank fermented Lees stirring for up to five months post fermentation 0% malolactic fermentation Final blend assembled one month before bottling Filtered to bottle Nine months in 100% French oak, 10% new Medium tight grain, medium to medium- plus toast Primary coopers Darjaud et Jaegle and Tonnellerie O
Winemaker Notes:

The 2009 growing season lent itself well to producing some of our finest wines to date. Springtime was pleasantly warm and mild as flowering progressed, with only calm winds coming through the Petaluma gap. The heat of the spring and early summer was comfortably average as the vines developed a strong canopy. We progressed through summer and early fall with moderate weather that was both a winegrower and winemaker’s dream.
Production: 3,310 Cases

Harvest Date: September 17-27, 2009
Acid: 0.53g/100ml
PH: 3.55
Aging: 9 months
Barrel Aging:
9 Months
Bottling Date: July 2010
Alcohol %: 14.3% - 11/28/2010

A blend of Zinfandel, carignane, petite sirah and alicante. Rich, dark cherry fruit, with hints of clove, licorice and leather. Almost Rhone-like in its profile. Drink with hearty food, such as cassoulet or braised short ribs. - 11/28/2010

Dark cherry and sweet blackberry flavors with a dash of black pepper on the finish. Pairs well with lamb shanks braised in the wine. - 11/28/2010

Deep ruby, highly perfumed bouquet of black raspberry, apricot and potpourri, expands with air and picks up a subtle tobacco quality. - 11/28/2010