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2007 Luna Rose

The color is a fantastic pastel pink with aromas of fresh tropical fruits, including papaya and melon. The crisp summer fruit mouthfeel is mixed with a hint of sweetness and vanilla on the finish. This is a great summer wine that surprises all palates. Delicious!

140 cases produced.

pH: 3.38 Titrateable Acidity: .7 Alcohol: 13.8 Residual Sugar: .30

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2006 Syrah - "Nocturne"

The color is a beautiful dark violet. The nose is an explosion of ripe blackberry, vanilla, white pepper and minerals. The mouthfeel is full and rich with flavors of black cherry, plum and strawberry accented by an intriguing earthy spiciness. Well balanced tannins and acidity frame an impossibly long finish.

300 cases produced.

pH: 3.62 Titrateable Acidity: 0.62 Alcohol: 14.6 Residual Sugar: .02

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2006 Sangiovese - "Starlight"

A wonderfully crisp fruity nose flows into a cascade of strawberries, cranberries, and spice. An uncommon roundness in the mouth leads to a dry complex finish framed by well-balanced tannins.

92 cases produced.

pH: 3.32 Titrateable Acidity: 0.755 Alcohol: 14.2% Residual Sugar: 0.2%

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2005 Petite Sirah - "Eclipse"

This is our second offering of Petite Sirah. An incredibly dark ruby with violet accents. The nose is earthy and full of mineral accents and black fruits. It is full bodied and tannic with complex flavors of black raspberry, minerals, and toasty oak flowing into a long, full finish with firm tannins.

194 cases produced.

pH: 3.52 Titrateable Acidity: 0.62 Alcohol: 14.1% Residual Sugar: 0.17%

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2006 Aurora

This wine is wonderfully crisp with a nose full of tropical fruits and coconut. The mouthfeel is rich and luxurious as flavors of mango, pineapple, and banana cascade over the palate. A spicy coconut essence lingers well into the finish. A Clean and crisp white wine…perfect for summer sipping!

250 cases produced.

pH: 3.51 Titrateable Acidity: 0.67 Alcohol: 14.6% Residual Sugar: 0.15%

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2006 Full Moon Red Wine

The Full Moon Red is a user friendly, lighter styled, everyday wine. Bright red fruit, (think strawberries and raspberries) with just a little oak and spice. Soft tannins glide easily into the next sip. This is our “while cooking dinner” wine. Easy going but interesting enough to drink with anything. Seriously.

2100 cases produced.

pH: 3.64 Titrateable Acidity: 0.692 Alcohol: 14.3 Residual Sugar: .2

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2006 Pinot Noir

The color is a beautiful delicate bright cherry. The nose has an elegant array of strawberry, mint, spice and cranberry. The mouthfeel is well balanced with amazing flavors of ripe strawberry, eucalyptus, & spice and accented with flavors of morel mushrooms and vanilla. The finish is soft and delicate with essences of French oak and white pepper lasting long into the next sip.

150 cases produced.

pH: 3.41 Titrateable Acidity: 0.71 Alcohol: 14.1 Residual Sugar: 0.1%

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2005 Estate Merlot

This wine is our 7th edition of Estate Merlot, The color is strikingly dark and the nose has concentrated flavors of plum, black fruit and spice. The mouthfeel is incredibly large and wildly intense with flavors of black cherry, plum, leather and minerals dancing brightly on the palate. All that and framed firmly by balanced acidity and tannins. An impossibly long finish lingers with minerals and distinguished spiciness. A wonderful, full-bodied Merlot that even the snootiest Cab lover will enjoy!!

1200 cases produced.

pH: 3.42 Titrateable Acidity: 0.725 Alcohol: 14.8% Residual Sugar: 0.1%

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2005 Cabernet Sauvignon - "Nebula"

This wine has a beautiful, dark ruby color. The nose is filled with aromas of dark cherry and plum accented with oak and spice. Full bodied in the mouth with flavors of black cherry, plum, and blackberry joined together with a dash of spice. The firm tannins follow through and shape the long finish of berries, mixed with oak and a minerally spiciness. This wine deserves a juicy, grilled ribeye!

1600 cases produced.

pH: 3.55 Titrateable Acidity: 0.625 Alcohol: 14.2% Residual Sugar: 0.17%

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2005 Zinfandel - "Crescent"

This wine is a big, thick, ripe-style Paso Zinfandel. The color is very dark and the aromas are big and full of spicy fruit. Flavors of blackberry, strawberry, white pepper and minerals intermingle on the palate. The finish is strong and long. Perfect for spicy pasta or BBQ pork. This one is for the big Paso Zin lovers of the world!

1600 cases produced.

pH: 3.45 Titrateable Acidity: 0.628 Alcohol: 15.2% Residual Sugar: 0.1%

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2006 Estate Zinfandel

The color is an incredibly dark garnet with violet accents. The nose is explosive with intriguing aromas of stone fruit, strawberry, and cinnamon. The mouthfeel is enormous with a bold array of peaches, dried herbs, minerals, ripe blackberry and leather. The finish lasts forever with well-balanced tannin and acidity.

670 cases produced.

pH: 3.38 Titrateable Acidity: 0.725 Alcohol: 15.9% Residual Sugar: 0.3

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2005 Gemini

This delicious blend of zinfandel and syrah is sure to send your palate to pure bliss. Bright notes of pepper, blueberries, blackberries invade the nose and appear on the palate with hints of nutmeg and spice.

375 cases produced.

pH: 3.41 Titrateable Acidity: 0.67 Alcohol: 15.5 Residual Sugar: .15

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2007 Estate Zinfandel

The color is an incredibly dark garnet with violet accents. The nose is explosive with intriguing aromas of stone fruit, strawberry, and cinnamon. The mouthfeel is enormous with a bold array of peaches, dried herbs, minerals, ripe blackberry and leather. The finish lasts forever with well-balanced tannin and acidity.

875 cases produced.

pH: 3.42 Titrateable Acidity: 0.725 Alcohol: 16.9 Residual Sugar: 0.3

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2004 Mare Nectaris

A beautiful, succulent dark, brick red wine. The nose takes some time to explore its nuances with a complex array of ripe black fruits, vanilla, anise and other spices. It continually changes and evolves with new aromas to explore every five minutes. The rich mouthfeel is filled with essences of black cherry, plum, black raspberry, leather and an array of spices that mingle playfully on the palate. All that, and impossibly long finish residing within a firm framework of oak tannins!

298 cases produced.

pH: 3.51 Titrateable Acidity: 0.67 Alcohol: 14.6 Residual Sugar: 0.05%

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