Accoaldes and Awards:

• Award: Outstanding
  Competition / Event: 2009 Seattle Wine Awards

• Award: Silver
  Rating: 86
  Competition / Event: 2009 BTI - World Value Wine Challenge

• Award: Bronze
  Competition / Event: 2009 Tri-Cities Wine Festival

• Award: Platinum
  Competition / Event: 2010 San Diego International Wine Competition

Harvest Specs: The Cabernet Sauvignon for this blend came mainly from block 6A of our Roza Hills Vineyard. A smaller percentage came from blocks 12 and 2. The grapes were harvested between the 10th and 22nd of October 2007. Avereage analysis: 25.9 Brix, 0.65 T.A., 3.59Ph. 50ppm So2, Enzyme and 5#/k gallons toasted oak were added at the crusher.

Vinification / Fermentation: The Cabernet Sauvignon was tank fermented using Premier Cuvee, Pasteur Red and D245 yeast with pump overs twice a day. Once the desired extraction was achieved, around the fourth to fifth day of fermentation, the wines were pressed off their skins and completed fermentation in a tank. The wine was inoculated with ML and completed ML fermentation in two to three weeks.

Elevage / Aging: After 2 aeration racks the wine was tank aged for 8 months and then blended. One half of the blend was barrel aged for 8 months. The other half was tank aged in French and Hungarian Oak staves with Micro Oxygenation treatment for 2 months and then barrel aged for 6 months in Neutral barrels. the two wines were blended along with a small amount of Merlot and Cabernet Franc. Once the blend was complete, the wine was DE Filtered and SO2 adjusted. The blend was the EK pad filtered and sterile membrane filtered prior to bottling.

Accoaldes and Awards:

• Award: Bronze
  Competition / Event: 2010 Sunshine & Wine

• Award: Best Buy
  Rating: 87
  Review: Apple and pear, cracker and citrus, pineapple and a hint of residual sugar combine in a soundly made, all-purpose chardonnay. The alcohol is just under 13% and the wine was not put through malolactic fermentation, leaving it crisp and fresh.
  Competition / Event: 2010 Wine Enthusiast - 2

• Award: Silver
  Competition / Event: 2010 los

• Award: Outstanding
  Competition / Event: 2010 Seattle Wine Awards

Harvest Specs: The Chardonnay grapes from the Roza Hills Vineyard, Rattlesnake Hills AVA, were picked September 17, 2008. Brix at harvest was 23.6, TA was .60 g/100 ml, and pH was 3.50. Total crush was 39.442 tons yielding 6976 gallons of juice; 176.9 gallons/ton.

Vinification / Fermentation: The grapes were treated with Scottzyme Pec5 enzyme to help release varietal aromas and aid pressing. The juice was cold settled at 40°F then racked off settled lees 9/25/08. MicroEssentials yeast supplement, diammonium phosphate, PVPP, and bentonite were added to the juice prior to fermentation. Inoculation September 25, 2008 with FermiBlanc Arom yeast was followed by a cool fermentation, with an average fermentation temperature of 56°F. Fermentation was carried through to dryness, 12/03/08, with a residual sugar of .2% (2 grams/L). The wine was racked off fermentation lees 12/08/08, potassium metabisulfite was added at the rate of 60 mg/L to insure the wine did not go through malolactic fermentation.

Elevage / Aging: The wine was was racked off fermentation lees 12/03/08 and potassium metabisultife was added the rate of 60 mg/L. The wine was protein stabilized with bentonite 12/18/09 and cold stabilized at 30°F to precipitate tartrates. After bench trials Scott Labs Bioless was added 06/08/09 at a rate of .4g/L to improve mouthfeel and provide yeast autolysis structure. The wine was DE, pad. and sterile filtered before bottling.

Accoaldes and Awards:

• Award: Best Buy
  Award: Silver
  Rating: 85
  Competition / Event: 2008 BTI - World Wine Championship - Summer Wines - Riesling, Gewurst., Rose

Harvest Specs: The fruit for this wine came from block 4 of Roza Hills Vineyard. It was harvested on October 7, 2006 with an average brix of 24.1, a TA of .58g/100ml, and a pH of 3.84. 35ppm SO2 was added at the crusher in conjunction with 15ml/ton PEC5L enzyme.

Vinification / Fermentation: The juice was inoculated on October 13, 2006 with Epernay II. A 4% water addition was made to adjust the Brix. A tartaric acid adjustment was also made at this time in addition to a DAP and Superfood add. Once the primary fermentation was complete, the wine was turned on cold and settled. On December 8, 2006, the clean wine was racked off its fermentation lees, and 40ppm SO2 was added. Fermentation was complete.

Elevage / Aging: Once fermentation was complete, approximately 1% of Riesling from Roza Hills and 3% Riesling from Hyatt Vineyards was blended into the Chenin Blanc. The Chenin Blanc was then aged in a steel tank for approximately ten months before the bottling. In addition to this, the wine was heat and cold stabilized then filtered before bottling.

Harvest Specs: The Merlot and Syrah for this wine was crushed in Septemer 2006 and had 50ppm sulfur added at the crusher. All lots had a 1 day cold soak prior to inoculation. Average analysis for these wines were 24.7 brix, 0.46 T.A. and a Ph of 3.80

Vinification / Fermentation: The Merlot, Cabernet Sauvignon, Cabernet Franc and Syrah were inoculated Pastuer red, D254 and Premier Cuvee wine yeast. All of the lots were pressed around 5 brix. All of these lots were inoculated with ML.

Elevage / Aging: The wines for this blend were all aged in tanks with the exception of the Cabernet Franc which had 9 months of barrel age. The Blend was treated with Micro Oxygenation.

Harvest Specs: Blanc for increased floral aromas. In early February, after blending, the wine was protein stabilized with bentonite. Once stable, the wine was diatomacious earth, pad, and sterile filtered before bottling.

Vinification / Fermentation: The grapes were treated with Scottzyme Pec5 enzyme to help release varietal aromas and aid pressing. The juice was cold settled at 40°F then racked off settled lees after two days. MicroEssentials yeast supplement, diammonium phosphate, PVPP, and bentonite were added to the juice prior to fermentation. Inoculation with 50% Epernay II and 50% Steinberger yeasts (in seperate tanks) was followed by a cool fermentation, with an average fermentation temperature of 56°F. Fermentation took just over one month and was stopped by chilling to 35°F and the addition of SO2. The target residual sugar level of 5.5% (55 grams/L) was achieved.

Elevage / Aging: The wine was racked off fermentation lees at the end of November and cold stabilized. The wine was then blended tank to tank and with the addition of 7% Gewurztraminer and 9% Chenin Blanc for increased floral aromas. In early February, after blending, the wine was protein stabilized with bentonite. Once stable, the wine was diatomacious earth, pad, and sterile filtered before bottling.

Accoaldes and Awards:

• Award: Bronze
  Competition / Event: 2010 los

Harvest Specs: This Rose was made from a blend of 73% Cabernet Sauvignon (block 2) and 27% Zinfandel (block 16c). The grapes are from the Roza Hills Vineyard in the Rattlesnake Hill Yakima Valley AVA. They were picked October 14, 2008. Brix at harvest was 24.0, TA was .62g/100ml and pH was 3.77.

Vinification / Fermentation: The grapes were crushed to press and rested for 24 hours on skins to extract color. The grapes were treated with Pec 5L enzyme to help release juice and varietal aromas. Once the desired color was acheived, the must was then pressed and transferred to a temperature controlled tank. A slow 24 days, coll fermentation after inoculation with Epernay II1 yeast followed, with an average fermentation temperature of 54F. Fermentation was stopped with a residual sugar of 2.7% (27 g/L).

Elevage / Aging: Once the primary fermentation was complete, the wine was cold settled, protein stabilized with bentonite and sterile filtered before bottling.

Accoaldes and Awards:

• Award: Silver
  Rating: 86
  Competition / Event: 2009 BTI - World Value Wine Challenge

• Award: Bronze
  Competition / Event: 2010 San Francisco International Wine Competition

• Award: Silver
  Competition / Event: 2010 Los Angeles County Fair

• Award: Bronze
  Competition / Event: 2010 West Coast Wine Competition

Harvest Specs: the grapes for the 2007 Syrah were picked on the 8th of October from Block 15 of the Roza Hills Vineyard with an average analysis of 24.9 Brix, 0.76 T.A., 3.65 pH

Vinification / Fermentation: The Syrah grapes were crushed leaving approximately 30% whole berries. 50ppm SO2 and 2#/k gal toasted oak chips were added at the crusher. Once in tank, we inoculated with D80 and D254 Yeasts for the initial fermentation. Around 8-10 Brix we added Premiere Cuvee yeast to finish the fermentation. Around 5 Brix we pressed the wine off its skins. Once primary fermentation was complete the wine was inoculated with ML and completed it secondary fermentation in 3 weeks.

Elevage / Aging: Once ML was complete the wine was racked to another tank where we used MOX for 5 months. Once the MOX had built up the desired structure, the wine was racked to neutral barrels and aged for approximately 10 months. The wine was removed from barrel and blended prior to being DE filtered. Once the rough filtration was complete, we sterile filtered and bottled the wine. No fining was used prior to bottling.