2008 Monte Rosso CS – deep rich purple in color, the nose shows dark fruits and some Asian barrel spice. The velvety entry is rich and explosive, showing dark, sweet blueberry, plum and black raspberry. The finish is long, mouthwatering and lingering. The deep and balanced tannins enable this wine to go with food, but it is lovely to drink on its own! Balanced and complex, this wine is drinkable now, but should age nicely for another 15 or more years.

2009 Monte Rosso CS – engaging aromas of the finest leather are like walking into a saddle shop and premium cigar tobacco fills your nostrils like opening a humidor. Warm bay leaves add to the aromatic profile. Classic Cabernet flavors of cedar and cherry are complemented by basil, pepper, cured olives and bay leaf on the ultra smooth palate. This is one deftly made, amazing wine, that flows like satin with its fine, silty tannins. Balanced and complex, this wine is drinkable now, but should age nicely for another 10 or more years.

2010 Sangiacomo CH – this wine was the original Old Wente clone which was grafter over in 2016 due to the extremely late ripening. This clone in this spot had an amazing acid profile and I loved working with it. This wine is from my daughter’s birth year, so it is apropos that it is still tasting lovely as she is a firecracker right now! I made this wine using wild fermentation, and it was fermented and aged in 100% French oak, 40% new, and remained 11 months in barrel. We did batonnage (stirring) while finishing primary and inoculated for secondary fermentation. 130 cases. Not submitted for review.

2016 Sangiacomo CH – this was the first year of the new clone, Robert Young. Again, in this site, this clone allows for a lovely acid profile in the wine. This is the first year that I overvintaged (I left the wine in barrel for 17 months) and the wine has a level of complexity which makes it slightly more serious than past chardonnays that I have made. I made this wine using wild fermentation, it was fermented and aged in 100% French oak, 20% new, we did batonnage while finishing primary, inoculated for secondary fermentation and the wine was aged 17 months in barrel. 120 cases. 92 points (2019) PinotFile, 92 points (2020) Anthony Dias Blue, 97 points (2021) Sunset Magazine, Double Gold, Best of Class.

2010 Sangiacomo PN – this again is my daughter’s birth year, and interestingly this wine is also tasting amazing right now. This wine was the combination of 4 clones (115, 777, Swan and Pommard) and as such, is complex and delicious. The clones were crushed, fermented and aged separately using native fermentation with some battonage in 100% French oak and 40% new oak. This wine was inoculated for secondary fermentation and aged 11 months in barrel. 220 cases. 92 points (2020) Anthony Dias Blue.

2012 Sangiacomo PN – this year provided a beautiful, long growing season and the wine is on the more elegant side. It is a combination of 3 clones (115, 777 and Swan). The clones were crushed, fermented and aged separately using native fermentation with some battonage in 100% French oak and 40% new oak. This wine was inoculated for secondary fermentation and aged 11 months in barrel. 220 cases. 90 points (2019) PinotFile, 92 points (2019) International Women’s Wine Competition, 93 points (2018) New York International Wine Competition, 96 points (2018) Decanter World Wine Awards.

2013 Sangiacomo PN – another wonderful growing season, this wine shows more muscle than 2012. It is a combination of 3 clones (115, 777 and Swan). The clones were crushed, fermented and aged separately using native fermentation with some batonnage in 100% French oak and 40% new oak. This wine was inoculated for secondary fermentation and aged 11 months in barrel. 200 cases. This wine won the International Women’s Winemaker Competition (2018) and received 94 points, Double Gold, Best of Class, Best of Show Best of Class Red, also it received (2018) Decanter World Wine Awards 90 points.

2015 Sangiacomo PN – this was a decent growing season with an early, fast and furious harvest. The wines have lower alcohols and show a bit more elegance. The 2015 Sangiacomo Pinot Noir is a combination of 3 clones (115, 777 and Swan). The clones were crushed, fermented and aged separately using native fermentation with some batonnage in 100% French oak and 20% new oak. This wine was inoculated for secondary fermentation and aged 11 months in barrel. 112 cases. Not submitted for review.

2015 Ayiana PN – this was the first year I launched my Ayiana label in honor of my beloved Mom who passed away in 2012. These grapes were picked early and thus the wine is on the lighter and more elegant side. The clones are Pommard and Rochioli and they were co-fermented in tank using native fermentation, aged in 100% French oak and 20% new oak with some batonnage. This wine was inoculated for secondary fermentation and stayed 11 months in barrel. 200 cases. 91 points Anthony Dias Blue (2020).

2016 Placida PN – this was my first year in this vineyard and it turned out to be very successful. This is a combination of 777 and a clone from the original Kenwood estate. This is the year I decided to leave the Chardonnay and Pinot Noir in barrel until after harvest (overvintaging). This extra time in barrel allows for more complexity and time for the flavors to progress and marry. I find the overvintaged wines to be a little more serious and concentrated. This wine was fermented separately in open top containers, native fermentation, aged in 100% French oak and 30% new oak with some batonnage. This wine was inoculated for secondary fermentation and stayed 17 months in barrel. 55 cases. Not submitted for review.

2017 van der Kamp PN – I have loved this vineyard ever since I started working with Greg. It was a treat to make some wine from there and I hope to return to that vineyard again sometime. This is a muscular wine, showing concentrated red-black fruits. Clones were fermented separately in open-top containers, native fermentation in 100% French oak, 30% new oak with some batonnage. Inoculated for secondary fermentation and stayed in barrel for 17 months. The barrels were crashed before bottling to make the final blend. 68 cases. Not submitted for review.

2017 Oakville Cabernet Sauvignon – I returned to making Cabernet Sauvignon in 2017 after taking 8 years off and feel lucky to have purchased these grapes from the Nords and Sangiacomos Oakville vineyard. The grapes are Clone 4 and were put into tank to ferment. We inoculated with MT yeast and then the must was sent to 100% French oak, 100% new oak (this is Cab and I want to play with the Big Boys!). It was inoculated for secondary fermentation and aged in barrel for 24 months. This wine is concentrated and rich, with beautifully integrated tannins and a nice acid balance. Although this is definitely Cabernet Sauvignon, I tend to bring a more delicate touch, so the wine is not too big, over-extracted or overdone. Why don’t you give it a try? 140 cases. 94 points BTI (2021), Gold, 97 points, Sunset Magazine (2021), Double Gold.