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A long cold fermentation in stainless steel tanks was used to emphasize the bright, crisp mineral qualities of the wine. The result, tropical aromas of mangoes, pineapple, passion fruit, guava, banana, and a touch of vanilla and coconut burst from the glass. This wine has a soft entry with a light mineral component and is followed by crisp acidity and a soft refreshing finish. Delicious with fresh seafood, or seared scallops over a bed of pasta. Tasting notes: Aromas of pineapple, coconut, mango and a touch of Meyer lemon. There is a mineral quality to the nose and on the palate giving this wine an impression of brightness, and the firm acid backbone balances this classic varietal with a crisp clean finish. Serve with fresh seafood oysters on the half shell, Dungeness crab, or with seared scallops over a bed of pasta.

Whole cluster pressing followed by a slow, 30-day fermentation in all stainless steel brought forward intense aromas of ripe cantaloupe and green melon. Flinty and floral qualities intertwined with a light herbal component enhance the lively mid-palate with a firm acid structure and lingering finish. Enjoy this wine solo, or with prosciutto and cantaloupe, a seafood risotto with wild mushrooms, or baked salmon with a fresh tomato and sorrel beurre blanc. Tasting notes: Pale yellow in color, the wine bursts with aromas of Bartlett pears, honeydew, and tropical fruits. Flinty and floral qualities enhance the lively mid-palate which is supported by a firm acid structure, and a lingering, clean, crisp finish.

Named for High Serenity Ranch, this wine is a delightful blend of 70% Sauvignon Blanc, 25% Pinot Grigio and 5% Gewurztraminer. With aromas of Golden Delicious apple, Bartlett pears, honeydew melons, lemon custard, vanilla bean, peach blossom and other floral notes, it is crisp yet full-bodied. Fermented in all stainless steel for 3 weeks, this wine offers a long, lingering finish. Perfectly balanced, it has the structure to enhance spicier or fruit influenced dishes such as spicy shrimp with mangoes, snow pea salad, or roasted green chili chicken soup. Enjoy chilled to best appreciate this wine's crisp and refreshing attributes.

A dark, opaque hue and ripe, sweet plumy and meaty aromas are offered up at the onset of tasting this massive bodied red. Additional aromatics of brambly, stewed fruit and mince precede flavors of blackberries and hints of smoked ham. Enjoy with hearty stews, osso bucco, venison or a mixed grill of sausages and beef.

A lively aromatic medley of cedar and brambly dark fruits give a slight character of cooked jam in the initial offering from the glass. The soft entry is highlighted by ripe raspberry and blackberry notes within a soft, round mid-palate, and followed by a balanced structure of tannins and acidity to the lengthy finish. Enjoy with barbequed fare, spicy tapas or Mediterranean cuisine.

Located on the slopes surrounding High Valley, the Round Mountain volcano and Monte Lago vineyards are naturally stressed by the rocky, well-drained soils. Grapes from Syrah Noir, Estrella, and 877 clones were allowed to hang to full maturity for maximum ripeness and tannin softening. Following a 10-day stainless steel fermentation for maximum fruit extraction and concentration, the fruit was pressed at dryness to avoid drawing out potentially coarse, harsh tannins. Tasting notes: With its beautiful opaque, purple hue, the wine has forward ripe plum and boysenberry aromas. The complexity and density include nuances of cassis, cedar, and a touch of leather on the palate within a harmonious tannic structure. ‘Silky’ and ‘velvety’ best describe the body of this wine that can be enjoyed young, but also has ageing potential.

Fruit from Primativo and Mendocino Ridge clones harvested from the spectacular High Valley vineyards of Monte Lago and Terre Vermeil (2200–2400’ above sea level), provided the basis for this wine. The 2002 growing season produced low crop yields that contributed to the deep garnet color and added intensity and complexity to the wines. Individual lots were fermented separately in small stainless steel tanks for 7–10 days before pressing to preserve the fruit intensity and minimize excessive tannin extraction. Tasting notes: Full aromas of ripe black raspberries are accented with hints of peppercorn and bay laurel. The palate shows a spiciness and toasty oak with soft tannins and medium body.