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

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: 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.

Accoaldes and Awards:

• Award: Bronze
  Competition / Event: 2009 BTI - World Wine Champonship - Summer Wines 2 - Riesling/Gewurztraminer/Chenin

• Award: Bronze
  Rating: 83
  Competition / Event: 2009 BTI - World Value Wine Challenge

Harvest Specs: The grapes for the 2008 Gewurztraminer were crushed and pressed on October 17th, 2008. We added 15ml/ton Pect5L enzyme and 35 ppm sulfur at the crusher. The juice was cold settled for 48 hours and racked off the juice lees. The juice lees were DE filtered and returned to tank. Average analysis for the juice was 22.5 Brix, 0.53 T.A. and a pH of 3.47.

Vinification / Fermentation: The Gewurztraminer was inoculated with Epemay II wine yeast. 2#/K gallons bentonite and 1/2#/K gallons PVPP were added prior to fermentation. The juice was cold fermented at a rate of 1.0 Brix drop per day and stopped at 0.3 Brix.

Elevage / Aging: The wine was cold settled in tank and racked off fermentation lees. The wine was protein and tartrate stabalized. Once stable, the Gewurztraminer was DE filtered. The wine was EK pad filtered and membrane filtered prior to bottling.

Accoaldes and Awards:

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

Harvest Specs: The Merlot grapes for the 2007 cask Merlot came from blocks 3,6b,13 and 14 of our Roza Hils Vineyard. The Cabernet came from block 12 of our Roza Hills Vineyard. The grapes were harvested between the 24th and 29th of September. Avereage analysis: 24.5 Brix, 0.57 T.A., 3.56 ph

Vinification / Fermentation: The different Merlot lots for this blend were fermented using Premier Cuvee, Pasteur Red and D245 yeast with pump-overs twice a day. The wines were pressed off their skins on the fourth to fifth day of fermentation around 4 to 8 brix and completed primary fermentation in tank. The wines were inoculated with ML and completed ML fermentation in approximately three weeks.

Elevage / Aging: Once the wines completed Malolactic Fermentation they were racked off their gross yeast lees using an aerative process. After a second rack and aeration the wines were blended and aged in stainless steel tanks and used barrels using an assortment of French, American and European tank/barrel staves. Micro Ox was employed on all of the wines in this blend. Once aged, the wines were filtered and bottled.

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.

Accoaldes and Awards:

• Award: Double Gold
  Competition / Event: 2009 Seattle Wine Awards

• Award: Silver
  Competition / Event: 2009 BTI - World Wine Champonship - Summer Wines 2 - Riesling/Gewurztraminer/Chenin

• Award: Bronze
  Rating: 83
  Competition / Event: 2009 BTI - World Value Wine Challenge

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

• Rating: 86
  Review: Is made in an off-dry spatlese style. The nose offers up spring flowers and honey leaading to an off-dry wine with good acidity and a fruity finish.
  Competition / Event: 2009 Wine Advocate - 3

Harvest Specs: The grapes for the 2008 Roza Riesling blend were crushed and pressed between the 14th and the 24th of October 2008. We added 15 ml / ton Pect5L enzyme and 35ppm sulfur at the crusher. The pressed Juice was cold settled for 48-72 hours and then racked off their juice lees. The Riesling juice solids were lees filtered and added to the tanks. The Average analysis for these juices were 23.5 Brix, 0.725 T.A. and a pH of 3.22

Vinification / Fermentation: Half of the Riesling blend was inoculated with Epernay II wine yeast and the other half was inoculated Steinberger wine yeast. The Chennin Blanc was inoculated with Steinberber yeast and the Gewurztraminer was innoculated with Epernay II yeast. 1#/K PVPP was added prior to fermentation. The juice was cold fermented at 52 degrees with a drop in Birx of 0.5 Brix per day and stoped at 4.2 Brix, ~ 50g/L.

Elevage / Aging: The component wines were cold settled in tank and then racked off their fermentation lees. The wines were then blended, protein and tartrate stabilized. Once stable, the wines were DE filtered and S02 adjusted. The wines were EK pad and membrane filtered on the way to the bottling line.

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: 87
  Competition / Event: 2009 BTI - World Value Wine Challenge

Harvest Specs: The grapes for this wine came from block 1 East of Roza Hills Vineyard. It was harvested on September 6th, 2007 with an average brix of 23.3, TA of 0.71 g/100ml and a pH of 3.30. 35ppm SO2 was added at the crusher in conjunction with 15ml/ton PEC5L enzyme. After pressing, the juice was cold settled then racked off its solids.

Vinification / Fermentation: The clean juice was inoculated on September 7th 2007 with Fermiblanc Arom. The juice was cold fermented at a 1 brix drop rate per day. DAp and superfood additions were made as needed. Once the primary fermentation was complete, the wine was turned on cold and settled. Once settled, the clean wine was racked off its fermentation lees and 40ppm so2 was added.

Elevage / Aging: Once the fermentation was complete the wine was racked off it fermentation lees and heat and cold stabilized. Once stable, the wine was filtered then bottled.

Accoaldes and Awards:

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

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.