2010 Napa Valley Chardonnay

2012 Hiatus Napa Valley Chardonnay ($30btl – 350cs Produced)

Produced with fruit from the Corotto Vineyard in Carneros (bordering Hyde Vineyard), we focused on creating a fresh, lively Chardonnay that drinks great on its own but really shines when paired with food. The fermentation was in a concrete egg whose convection action extracts deeper flavor, great texture and maintains its acidity without going through malolactic fermentation. It was aged in 20% new French oak, allowing for the classic aromas of crisp apples and pear to be framed nicely while showing a rich mouth feel and core of bright acidity. The resulting balance gives it a silky, creamy texture and a bright, complex finish. It sings with shellfish, anything with mushrooms, garlic roasted chicken or macadamia nut crusted sea bass.

2011 Hiatus Sonoma Coast Pinot Noir, Griffin’s Lair Vineyard

2012 Hiatus Sonoma Coast Pinot Noir, Griffin’s Lair Vineyard
($50btl  -  150cs Produced)

Just the perfect blocks of Pomard and Clone 667 from Griffin’s Lair Vineyard were used to create this “Clos Vogeot” style Pinot Noir. Based on 90% free run juice for its elegance, depth and complexity, we then added 10% press juice to ensures we have the structure to age well while allowing the vineyard to fully express its subtle nuances. Aromas of spiced cherries, raspberries and a touch of smokiness invite you to enjoy this richly textured, garnet hued gem. A weighty, elegant and velvety mid-palate carry through the red fruits with a touch of spice and toasty oak subtly framing its powerful depth. A long finish permeates your palate with a complex blend of red berries and spice. A decadent glass to enjoy on its own, it’s rich and complex flavor make it a fantastic partner to a simply seasoned filet mignon, duck, pork belly, or a cedar planked Coho salmon filet.

2009 Napa Valley Cabernet

2011 Hiatus Napa Valley Cabernet Sauvignon ($50btl – 325cs Produced)

We made this Cabernet to be structured to age for a decade, but approachable enough to be enjoyed now. By blending in Merlot to tone down the tannin and giving depth to the texture in the mid-palate, we’ve emphasized its elegance on the palate with underlying power and length. Showing natural earth notes and spice from Reynolds Estate and Persistence Vineyards, the bright cherry, blackberry and spice on the silky palate expresses an elegant and powerful, yet slightly restrained Cabernet. Throw in a touch of bright dark cherry from the Annapurna Vineyard, and the results area a fantastic example of Napa Valley Cabernet. Enjoy on its own for it’s complexity, but it really shines with the accompaniment of grilled steaks, braised meats or firm, aromatic cheeses.

2007 Hiatus Red

2008 Hiatus Red ($40btl – 220cs Produced)

This wine is from Julianna’s Vineyard in Pope Valley. It’s a rich, powerful, fruit driven blend of roughly 1/3 Syrah, 1/3 Cabernet Franc, 1/3 Cabernet Sauvignon and just a touch of Petit Sirah. Dark fruits framed by toasty oak on a supple, broad structure finish with surprising freshness; making it a hugely versatile pairing for food, but still powerful enough on its own. Petit Sirah gives it blueberry notes, the Syrah gives it great texture and blackberry fruits and the Cab Franc accentuate the spice in the oak treatment, rather than the vanilla. This wine was created to be enjoyed with friends, perfectly playing off grilled Tri-Tip or other robust meats.

2010 Hiatus Apex Napa Valley Red Wine

2011 Hiatus Apex Napa Valley Red Wine ($80btl – 150cs Produced)

Working with Cabernet from Frog Tree and Carpignano vineyards in Coombsville along with Salvador and Linda Vista vineyards in Oak Knoll, the Apex showcases the best of Napa Valley. Consisting of 55% Cabernet Sauvignon, 35% Merlot and 10% Malbec, the wine exhibits deep blackberry, cherry and a touch of cassis carried across a broad, dense and velvety palate. Subtle notes of earth and fall spice are just emerging and the wine shows fantastic focus and breadth with beautifully polished and fine tannin on a persistent finish. Decant for a day and enjoy with your most complex, richest meats or exercise your patience and cellar it for a decade to allow it to fully evolve into its own.

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