Color: Golden Yellow Nose: Almond, Wood Toast, Marshmallow Pallet: Stone fruit, Eureka Lemon, Persistent toasty finish

Color: Garnet Nose: Strawberry, Raspberry, Toasted Oak Palate: Richness, Spice, Ripe red berry fruit. We were able to capture the lushness of Pinot Noir while still retaining the brightness of acidity that is a showcase of Zotovich Vineyards. This wine spent 12 months in barrel before bottling and then saw 12 months of bottle condition prior to its release. It was aged in 100% French oak barrels, 30% of which were new. The wine is drinking very well now, however, we advise aging it for another 5 years. A little richer style than some past vintages from the estate, it will pair nicely with all roasted game meats, and heavier fish dishes. We feel it is the perfect complement to Veal Osso Buco.

Because of the different growing styles of the 3 clones used in our Estate Chardonnay, the picks were scattered from mid-August to mid-September. High in both minerality and acidity, this chardonnay is bright upfront, with a touch of lemon butter and brine, with a surprising weight to the mid-palate and an infinite finish.

The Zoto Pinot Noir came in at the end of August, and first part of September, with the idea of having a bigger, fruitier, more approachable wine early on. It is meant for quick consumption.

Because of the different growing styles of the 3 clones used in our Estate Chardonnay, the picks were scattered from mid-August to mid-September. High in both minerality and acidity, this chardonnay is bright upfront, with a touch of lemon butter and brine, with a surprising weight to the mid-palate and an infinite finish. This wine spent 16 months in barrel before bottling. It was aged in 100% French oak barrels, 30% of which were new, predominately from the DAMY cooperage.

Our Pinot Noir was harvested in mid-August when we judged the acid/tannin/fruit balance was optimal. Unrefined and unfiltered, the 2014 Estate Pinot Noir is seamless. Notes of black cherry cola, hibiscus and black tea coalesce on a deep ruby rose backdrop as caramelized citrus, nutmeg and cardamom grace the bouquet. An integrated and harmonious wine with a medium weight mouthfeel, the 2014 Estate Pinot Noir leaves the mouth with a velvety texture and the thought of dried stone fruits. Color: Deep ruby rose; Nose: black cherry cola, hibiscus and black tea, caramelized citrus, nutmeg and cardamom

We pick some of our Estate Pinot Noir explicitly for the purpose of making Rosé. This allows us to pick at the maturation that we feel is right for our program. These grapes are pressed immediately after harvesting, so very little skin contact occurs. We tank ferment the resulting juice and age the finished wine in stainless steel vessels 6 months. This is not your typical Rosé. It can be cellared until the winter to do our favorite Rosé pairing: Roasted Chicken and Rosé. Color: Opaque Salmon, Nose: Strawberry, Raspberry, Floral Pallet: Acidity, Spice, Red Fruit

Color: Inky Ruby Nose: Strawberry, Raspberry, Toasted Oak Pallet: Earth, Richness, Spice, Mushroom, Ripe red berry fruit. A little richer style than some past vintages from the estate, it will pair nicely with all roasted game meats, and heavier fish dishes. We feel it is the perfect complement to Veal Osso Buco.

The Syrah from our vineyard is always phenomenal, and 2014 is no exception. Co-fermented with Viognier, the 2014 has a bright nose with an underlying hint of lushness, and a body that is both elegant and powerful. This wine spent 18 months in 100% French 500 liter puncheon barrels, 20% of which were new

A bright, voluminous nose of soft peaches and pear jumps out of the glass at first scent. A rich palate shows the wines generous glycerin, but with enough acidity to remain focused. The lingering finish will keep you wanting more. Picked at 24 Brix and immediately pressed to a stainless steel tank, we allowed the juice to settle for two days, then racked the juice to a new tank and commenced fermentation. Post fermentation, the wine was transferred stainless steel barrels. In order to preserve the wines freshness and purity, we prevented malolactic fermentation from occurring.

We harvested our Viognier came September 7th, when we felt that the flavors were spot on and the acidity was right where it needed to be, allowing us to show that cool climate Viognier in California can have acidity and minerality as well as being an excellent food-wine. The grapes came in at 23.5 Brix with great acidity. We pressed off to tank, allowed the juice to settle for two days, then racked the juice to a new tank and commenced fermentation. Post fermentation we barreled down the wine to all stainless steel vessels. Color: Straw Yellow, Electric Nose: Orange Blossom, Citrus Fruit, Floral Pallet: Lychee, Melon, Lemon, persistent finish