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Our 2004 Cabernet Sauvignon is as exciting as it is graceful, with rich layers of blackberry and currant highlighted by subtle notes of eucalyptus, coffee and clove. While aging in small French and American oak barrels for a period of 25 months, this blend of 79% Cabernet Sauvignon, 9% Merlot, 8% Cabernet Franc, and 4% Petit Verdot gained complexity and balance, firm tannin structure, and a soft, velvety mouth-feel all the way through its lush, lingering finish. Drink now, or cellar for up to ten years.

Fermented and aged in small French oak barrels for 14 months and softened by a small percentage of malolactic fermentation,our 2005 Chardonnay offers delicate aromas of lemon, butterscotch and vanilla with rich, concentrated flavors of citrus, apple and spice before a crisp and lengthy finish.

The 2005 Los Caballos Vineyard Chardonnay was aged in small French oak barrels for 16 months, lending spice and oak elements to the rich apple and citrus qualities typical of this vineyard, creating a wine which is big, complex, balanced and exciting.

The rich fruit flavors and full-bodied depth of our 2002 Meritage make this wine the perfect accompaniment to a wide variety of foods, including red meat dishes, hearty cheeses, and Italian dishes with tomato sauce.

Soft and elegant, our 2004 Merlot was aged for 26 months in a combination of French and American oak barrels. Blended with 15% Cabernet Sauvignon and 3% Petit Verdot for balance and added structure, this wine offers layers of blackberry, boysenberry and black cherry with hints of cedar and spice and a smooth, lingering finish. Enjoy for up to ten years.

Our 2006 Muscat Canelli was harvested on September 2nd from a small vineyard located near Leonesse Cellars. This varietal’s distinctive aromas and flavors of apricot and peach are accented by a touch of sweet grapefruit, all preserved through a slow, cold fermentation in small stainless steel tanks.

The fruit used for the 2006 Pinot Grigio was hand-selected on September 4th from Galway Vineyard, located directly behind Leonesse Cellars.Whole-cluster pressed and fermented in stainless steel, this wine offers subtle notes of green apple, melon, and fresh lemon with a crisp refreshing finish.

Our 2002 Cinsault Port is rich and elegant, with bold aromas of ripe plum, blackberry and hints of creamy vanilla with flavors of blackberry and black cherry influenced by just a touch of dark chocolate. Aged in small oak barrels for twenty-four months, this wine is smooth and decadent throughout the palate with a vibrant and lingering finish.

Harvested on October 2nd from two select vineyard lots, our 2006 Riesling was slowly fermented in stainless steel tanks to preserve the varietal’s fresh fruit aromas and flavors. This light and refreshing wine offers a delicate bouquet of peach and apricot with a subtle hint of Asian pear.

Our 2004 Syrah was gently crushed and fermented in small stainless steel tanks, employing twice daily delastage-style “pump-overs” where grape seeds are discarded, thereby reducing bitter tannins in the wine. After an average of 25 days on the skins, the “free-run” wine was gravity-fed to small French oak barrels, where it aged for 21 months before blending with small amounts of pressed wine.

Our 2006 Viognier is fresh and inviting, offering delicate floral aromas of honeysuckle and orange blossom typical of this varietal. Blended with 18% Roussanne, this wine is bursting with layers of apricot and melon with a hint of kiwi before a crisp, clean finish.

Harvested from Los Caballos Vineyard, our 2006 White Merlot was allowed to macerate on the skins for a short period of time. A long, cool fermentation led to a wine bursting with delicious aromas and flavors of fresh strawberries, raspberries, and cherries.