We released two wines in 2009: A Zinfandel and a Cabernet. Both wines are big and bold, and continued aging is needed.


The Cabernet is the most balanced of the two with grapes coming from El Dorado county in the Sierra Foothills appellation.

The grapes were measured with sugars at 26.7, a pH of 3.33 and TA of .63. You can see a dense, although fairly symmetrical structure in the sensitive crystallization (on the right). The structure is hard to discern, considering the number and size of the crystals but there is a clear core that branches into three main sections.


The Zinfandel grapes came from Amador County, near the Sierra Foothills appellation. It will benefit from several more months of aging. The lab work revealed sugar at 26.8, pH of 3.52 and TA of .68.
The sensitive crystallization (below) it created is bizarre and perhaps reflects the need for longer cellaring or potential defects in the structure of the wine.