Merlot, Zinfandel, & Chardonnay Package


Three Bottle Package: Merlot Napa Valley, Zinfandel Napa Valley, Chardonnay Sonoma County





Three Bottle Package: Merlot Napa Valley, Zinfandel Napa Valley, Chardonnay Sonoma County





Merlot Napa Valley
Vintage 2013

Cases Produced: 150

Alcohol: 14.8%

pH: 3.71

Acid: 6.2g/L

Aromas; spicy currant, anise, sage and cedar.

Nicely layered, multi dimensional personality with deep, full bodied flavors and a sense of elegance and symmetry.


This vineyard was planted in 1971. It is head trained spur pruned dry farmed old vines. Because the vines were dry farmed very meticulous crop thinning was performed in order to allow the vines to ripen a very small selective crop.


The Merlot was harvested at an optimal level of ripeness in mid October. The Merlot grapes were cold soaked for five days before the onset of primary fermentation. The fermentation took place at a high temperature to ensure that maximum extraction was achieved before the wine was pressed off the skins after 15-20 days. The wine was then put into French oak barrels 80% new and the balance once used where they underwent 100% malolactic fermentation. The Merlot was aged for 18 months before it was bottled.

Zinfandel Napa Valley
Vintage 2014

Cases Produced: 150

Alcohol: 15.5%

pH: 3.75

Acid: 6.4g/L

Aromas; caramel candy- apple, molasses and a hint of black cherry.

Flavors; cherry licorice, smoky cedar, and black peppercorn followed by sweet oak, dill and black cherry cobbler.

A lengthy, spicy finish.


Planted in 1975, the vines used in our wines are some of the oldest in Chiles Valley. Planted on a Northeast/Southwest row orientation, the vines are able to maximize sun exposure to each cluster creating rich, complex flavors.


These grapes were treated to 25 days on skin-contact during fermentation to allow for maximum concentration and extraction from the skins and seeds. A small lot fermentation and extended maceration is something typically done in highly rated boutique wineries to allow the tannins and complex structure from the grapes to break down slowly into the juice alongside fermentation. There was a second fermentation of 100% malolactic in-barrel to soften the acid and round out the mid palate. The wine was aged for 18 months in 100% American oak (85% new and 15% once-used with medium toast).

Chardonnay Sonoma County
Vintage 2014

Cases Produced: 150

Alcohol: 14.5%

pH: 3.25

Acid: 6.7g/L

Aromas; crème brûlée accented with hints of pear, white peach and apricot.

Exhibiting a balance with brilliant acidity and nice length with a lively finish.


The proximity to the cool fog and breezes from the bay makes the climate in Los Carneros cooler and more moderate than the wine regions further north in Napa Valley and Sonoma Valley. The cooler climate is ideal for growing Chardonnay.


We night harvested cold whole cluster hand-picked Chardonnay grapes to ensure freshness and fruit purity. This gentle process helps the wine achieve balance as well as develop a silky smooth mouth feel and enhance the aging potential. Using cultured yeast strains the wine was fermented entirely in 60% French Oak and 40% American Oak barrels, 75% new oak in total. We also initiated a 70% secondary, malolactic fermentation, which converts tangy malic acid to creamier lactic acid. The wine was aged in barrel for 14 months on its primary yeast lees, with weekly stirring of the lees to optimize its texture, richness and complexity.




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