Accoaldes and Awards:

• Award: Bronze
  Competition / Event: 2010 los

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

• Rating: 85
  Competition / Event: 2011 Wine Enthusiast - 3

• Award: Bronze
  Competition / Event: 2010 Pacific Rim

• Award: Best Buy
  Rating: 85
  Review: The winemakers have done a good job of taking the green tannins and herbal flavors down a notch or two, leaving a dry, astringent wine which might slip comfortably into a tasting of inexpensive Chilean Cabernet or Carmenere. Like those wines, it should prosper if accompanied by a hanger steak.
  Competition / Event: 2010 Wine Enthusiast - 3

Accoaldes and Awards:

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

• Rating: 86
  Competition / Event: 2011 Wine Enthusiast - 3

• Award: Recommended
  Review: Roza Hills Vineyard, on of the largest parcels in the Yakima Valley, yields aromas and flavors of red currants, Bing cherries, stewed plums, rose hips, cedar and hoisin sauce. The finish of blueberry acidity and elevated tannins should have fans of Vietnamese food consider pairing this with braised ribs or barbecued pork.
  Competition / Event: 2011 Wine Press Northwest - 2

• Rating: 86
  Review: Fresh and varietal, this brings focused scents of berry and bramble, with some tobacco highlights. It's soft to the midpalate, showing black cherry and red licorice components, then turns astringent and tannic through the finish.
  Competition / Event: 2010 Wine Enthusiast - 3

• Award: Silver
  Competition / Event: 2011 San Diego International Wine Competition

Harvest Specs: The Cabernet Sauvignon grapes for this blend were picked in late September, 2008 through the middle of November, 2008 from Roza Hills Vineyard. The extended harvest period was dictated by the late spring and cool summer of the 2008 growing season. Average °Brix at harvest was 24.3, TA was .57 mg/100ml, and pH was 3.69.

Vinification / Fermentation: The Cabernet musts were inoculated with three different yeasts; D254, Premier Cuvee, and Pasteur Red then tank fermented with pump-overs twice a day. Toasted oak dust was added at the crusher. To reduce the possibility of excess tannins the wines were pressed off skins before the completion of fermentation. ColorPro enzyme was added just before pressing to fix color. The wines were inoculated with ML bacteria in December and completed malolactic fermentation in February, 2009.

Elevage / Aging: A portion of the wine was barrel aged for 9 months in neutral French oak with 50% of the barrels being staved; the remainder was tank aged with American and Hungarian oak staves. Micro-oxygenation was carried out on selected components of the blend and successfully removed rachis caused herbaceous/green notes; long grape hang times resulted in large amounts of rachis being picked with the grapes. During aging the wines were racked three times and blended to tank. The wine was egg white fined just prior to bottling to reduce tannin levels. The wine was EKS pad and sterile filtered prior to bottling.

Accoaldes and Awards:

• Award: Silver
  Competition / Event: 2011 San Diego International Wine Competition

Accoaldes and Awards:

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

• Award: Silver
  Competition / Event: 2010 los

• Rating: 85
  Competition / Event: 2011 Wine Enthusiast - 3

• Award: Recommended
  Review: It's fragrant drink featuring notes of high-toned red fruit, cocoa powder, slate, sandalwood and pink peppercorns. There's a flourish of blueberry and huckleberry on the midpalate with gritty tannins and more coocoa in the finish.
  Competition / Event: 2011 Wine Press Northwest - 2

• Award: Silver
  Competition / Event: 2010 Pacific Rim

• Rating: 85
  Review: Reliable as usual, this soft, cherry and vanilla-flavored Merlot is pure varietal, fruity and ready to drink immediately. The tannins are extremely light, though a hint of green wood sneaks into the finish. Don't look for depth, but for a drink-now, perfectly pleasant quaffer, this is a good bet.
  Competition / Event: 2010 Wine Enthusiast - 3

Harvest Specs: The Merlot grapes for this blend were picked between the 20th and 23rd of September, 2008, from blocks 3, 6B and 13 of the Roza Hills Vineyard.. The late spring and cool summer of the 2008 growing season delayed ripening, so the grapes had an extended hang time on the vine. Average °Brix at harvest 24.3, TA was .57 mg/100ml, and pH was 3.69.

Vinification / Fermentation: The blend components were inoculated with two yeasts, Premier Cuvee and Pasteur Red, then tank fermented with pump-overs twice a day. Toasted oak dust was added at crush. To reduce tannins the wines were pressed off skins before the completion of fermentation. ColorPro enzyme was added just before pressing to fix color. The wines were inoculated with ML bacteria in late October and completed malolactic fermentation in December, 2008.

Elevage / Aging: The wines for this blend were aged in tank and neutral barrel. for approximately 12 months. The tank aged portion of the blend was matured using American and Hungarian oak staves. The barrel aged portion was stored in neutral barrels which incorporated 25% new staves. Micro-oxygenation was carried out on selected components of the blend and successfully removed herbaceous/green notes that had resulted from excess rachis in the harvested grapes. During aging, the wines were racked three times prior to being blended to tank. The wine was egg white fined just prior to bottling to reduce tannin levels. The wine was EKS pad and sterile filtered prior to 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.

Accoaldes and Awards:

• Rating: 86
  Competition / Event: 2011 Wine Enthusiast - 3

• Review: Bill Ammons continues to roll out value after value, and he's built this in late harvest style beacause the residual sugar settled in at 5.5%. Aromas include freshly segmented tangerine and apricot, and there's delicious sweetness on the palate with sugared Texas pink grapefruit, balanced by acidity and mineralty and capped by jasmine
  Competition / Event: 2011 Wine Press Northwest - 2

• Rating: 86
  Competition / Event: 2010 Wine Enthusiast - 3

• Review: Sweet. Creamy-Seeming scents of clover and honey are sweet and dessert-like. On the palate sweet honey and candied pineapple flavors are forward and lush. Accents of orange marmalade and a touch of spice give some complexity to the sweet and almost sugary core. Sufficient acidity keeps the wine from being cloying. While not complex or layered, it is an exemplary after-dinner sipper, with or without cheese. GOOD VALUE
  Competition / Event: 2010 Northwest Palate Magazine - 3

• Award: Gold
  Competition / Event: 2011 San Diego International Wine Competition

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

• Award: Recommended
  Review: This blend of Cabernet Sauvignon (73%) and Zinfandel has mass appeal with Juicy Fruit gum tones, apricot and cherry juice. It's rather soft and sweet at 2.7% residual sugar and closes with a bite of raspberry Jaffa Cake.
  Competition / Event: 2011 Wine Press Northwest - 2

• Award: Bronze
  Competition / Event: 2010 Pacific Rim

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.