Accoaldes and Awards:

• Award: Silver
  Rating: 85
  Competition / Event: 2009 BTI - World Value Wine Challenge

Harvest Specs: The fruit for this wine was picked on OCtober 24th, 2004 at Smasne Farms. the analysis of the must prior to inoculation was the following: TZ of .38, pH of 4.0 and brix of 25.0. 30ppm SO2 was added at the crusher and 80ml/ton color pro enzyme was also added. 77 gallons water was added to account for 5.6% of volume. The must underwent a 3 day cold soak prior to inoculation.

Vinification / Fermentation: The must was inoculated on October 27th, 2004 with Fermirouge wine yeast. extraction was achieved via pump overs twice daily. The wine fermented for 12 days at which time it was pressed into tank and inoculated with ML bacteria. It was then transferred to barrel and finished the secondary fermentation of February 16th, 2005 at which time sulfur was added.

Elevage / Aging: the wine was aged for 28 months in neutral oak barrels. Stavin French Oak barrel staves were added to achieve 35% new oak in the final blend. This wine was sterile filtered prior to bottling.

Accoaldes and Awards:

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

• Award: Silver
  Competition / Event: 2009 Pacific Rim International Wine Competition

• Award: Bronze
  Rating: 84
  Competition / Event: 2009 BTI - World Value Wine Challenge

• Rating: 87
  Review: This wine has a bit more minerality and complexity easily justifying the extra $2.
  Competition / Event: 2009 Wine Advocate - 3

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

Harvest Specs: The grapes for the 07 Reserve Chardonnay were harvested from block 5 Chardonnay of the Roza Hills Vineyard. The grapes were picked on September 17, 2007 with a brix of 24.0, a TA of 0.63g/100ml and a pH of 3.58. the Grapes were crushed and destemmed leaving approximately 30% whole berries. 35ppm SO2 was added at the crusher in conjunction with 15ml/ton PEC5L enzyme. Once pressed, the juice was cold settled for four days prior to being racked off its juice lees and innoculated.

Vinification / Fermentation: The juice was innoculated on September21, 2007 with CY3079 and Premier Cuvee yeast. Additions of Booster Blanc were added to half of the barrels. DAP and Superfood additions were made as needed. Once primary fermentation was complete ML was added to complete the secondary fermentation.Once complete, SO2 was added and the barrels were blended and returned to barrel for aging.

Elevage / Aging: The 07 Reserve Chardonnay was aged for approximately 11 months in the original barrels on its fermentation lees. The barrels were sitrred Bi-weekly to increase its mouthfeel and flavor. Once the aging was complete, the wine was racked out of barrel and heat and cold stabilized. Once stable, the blend was DE and pad filtered prior to bottling.

Harvest Specs: The fruit for this wine came from block 1 of our Roza Hills Vineyard. It was harvested on September 11, 2006 with an average brix of 23.9, a TA of 0.80g/100ml, and a pH of 3.8. 35ppm SO2 was added at the crusher in conjunction with 15ml/ton PEC5L enzyme. Once pressed, the juice was cold settled for 6 days before being racked off its solids. Once racked, the juice was innoculated for its primary fermentation.

Vinification / Fermentation: The juice was transferred to barrel on September 17, 2006 and innoculated with VL3 yeast. A 5% water additions was made to bring the brix to 23.2 A tartaric acid adjustment was also made at this time. DAP and superfood additions were made as needed. After the primary fermentation was complete, the barrels were innoculated with ML to undergo a partial secondary fermentation.

Elevage / Aging: The wine was aged for approximatley ten months in barrel. While in barrel, the wine was stirred weekly to keep its fermentation lees in contact with the wine. Approximately 30% French Oak staves were added to the barrels. Once ready, the barrels were racked into tank and heat stabilized. Cream of tartar was later added to induce cold stability. Next, the wine was sterile filtered and bottled.

Accoaldes and Awards:

• Award: Bronze
  Competition / Event: 2008 Central Washington State Fair (Sunshine & Wine)

Harvest Specs: Harvest Specs: The Merlot grapes were picked in September of 2004 from (84%) Roza Hills Vineyard Blocks13, 14, 3; (11%) Elephant Mountain; (4%) Smasne Farms; (1%) Milbrant.

Vinification / Fermentation: Fermentation: The Merlot was tank fermented with pump-overs twice a day. It was pressed off the skins upon completion of fermentation. The wine was inoculated with ML and completed ML fermentation in two to three weeks.

Elevage / Aging: Elevage/Aging: The wine was barrel aged for 30 months, blended and was aged for an additional 4 months The wine was not fined prior to bottling.

Accoaldes and Awards:

• Award: Bronze
  Competition / Event: 2008 Northwest Wine Summit

• Award: Bronze
  Rating: 84
  Competition / Event: 2009 BTI - World Value Wine Challenge

Harvest Specs: The fruit for this wine was harvested on October 18, 2005. The average analysis at harvest was a brix of 24.7, a TZ of .66g/100ml and a pH of 3.77. The must was cold settled three days before being innoculated.

Vinification / Fermentation: The must was innoculated with Prise De Mousse at a rate of 2 #/K. A 7.74% water addition was made after the must was innoculated. The wine was drained and pressed on November 11, 2006. The wine was racked to barrel on December 2, 2005.

Elevage / Aging: The wines were aged for an average of 20 months in barrel. The Barrels used in the aging process were all neutral. We used about 25% Stavin French oak M+ inserts, 5% Hungarian M+ toast inserts and 5% American oak M+ inserts. The final blend was created on October 21, 2005. the wine was sterile filtered prior to bottling.