SEVEN NEW WINES RELEASED FOR FALL

BLEND & GRAPE SOURCES: 84% Cabernet Sauvignon, 10% Petite Verdot, 3% Merlot and 3% Malbec, primarily from estate-owned vineyards in Stag’s Leap, Rutherford and St. Helena (87%), with additional fruit coming from independent growers (13%).

WINEMAKER'S NOTES: Grapes were harvested between Sept. 22 – Oct. 21 at an average 25.5º Brix, fermented in stainless steel tanks, then aged 24 months in new 60-gallon French oak barrels by a variety of French coopers including Taransaud, Dargaud Jaegle, Nadalie, Demptos and Vicard. The wine was blended and bottled in February, 2006.

The 2003 Insignia is layered with aromas of blackberries, black cherries, anise, dark chocolate and coffee. The aromas and flavors are framed by mouth-coating tannins and followed by an extremely long finish.

Please note: The 2003 Insignia was bottled unfiltered and will benefit from decanting prior
to serving.

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BLEND & GRAPE SOURCES: 100% Cabernet Sauvignon from the estate-owned Backus Vineyard in Oakville.

WINEMAKER'S NOTES: Grapes were harvested at an average 25.5° Brix, fermented in stainless steel tanks, then aged 23 months in new Taransaud and Vicard French oak barrels before being bottled in January, 2006. Production was limited to 1000 cases.

Our first Backus Cabernet Sauvignon was produced in 1977 from a 6.75 acre parcel leased from Marian Backus. We believed this steeply-terraced hillside vineyard with its brick-red soil was capable of producing outstanding wines, and this was confirmed in subsequent vintages, especially during the 90’s. When the entire 45-acre parcel (which included 21.5 plantable acres) was offered for sale in 1996, we enthusiastically bought it.
Still, even we were unprepared for the extraordinary quality that has come out of this vineyard in the last few years.

The 2003 Backus Cabernet is saturated in color with a dark purple, ruby red hue. The aromas of mocha, minerality, black fruits and graphite are characteristic of this unique, grand cru vineyard in the Oakville appellation. The incredible nose is framed by robust tannins, bright
fruit flavors and subtle French oak notes, with a depth and concentration that follows through on the palate.

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BLEND & GRAPE SOURCES: 100% Chardonnay (76% Carneros Napa, 17% Carneros Sonoma, 7% Russian River); 83% estate-owned vineyards, 17% from independent growers.

WINEMAKER'S NOTES: Grapes were harvested at an average 24.0° Brix, fermented sur lie and subsequently aged for 11 months in a combination of new French oak barrels (40%) and 1-year old French oak (60%), from coopers François Frères, Remond Latour and Dargaud Jaegle. The wine was then blended and bottled in May, 2005.

The 2004 Ovation is packed with melon, citrus oil and wet stone, minerallike aromas. The fruity notes are complemented by savory aromas of hazelnut followed by a rich, full palate that lingers on the finish.

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BLEND & GRAPE SOURCES: 86% Cabernet Sauvignon and 14% Merlot from estate-owned vineyards and independent growers.

WINEMAKER'S NOTES: Grapes were harvested at an average 24.2º Brix, fermented in stainless steel tanks, then aged 18 months in a combination of new French and American oak barrels (51%) and two- to three-year-old French and American oak (49%) from coopers Sylvain, Demptos, Nadalie, Canton and Taransaud. The wine  was subsequently blended and bottled in June and July, 2006.

Due to the ripeness of the 2004 grape harvest, the final blend for the ‘04 Cabernet boasts ultra concentration and lusciousness. The wine is a striking example of the vintage with aromas of soy, graphite and hints of baking spices, as well as generous amounts of Bing cherry, cassis, and other dark fruits in the fragrant nose.  Sweet oak, spice and compelling grapy extract lead to a  long, persistent finish.

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BLEND & GRAPE SOURCES: 100% Sonoma Coast Pinot Noir from three estate-owned vineyards in Freestone, California: Freestone Vineyard (70%); Quarter Moon Vineyard (26%); and Ferguson Vineyard (4%).

WINEMAKER'S NOTES: Grapes were harvested at an average 24º Brix between September 10-24, fermented in stainless steel tanks and aged in a combination of new French oak (40%) and 1-3 year old French oak (60%), before being bottled in January, 2006.

This delicate, aromatic, fruit-driven wine was created from young, Sonoma Coast vines that are still in the process of developing their root systems. The most important goal of the winemaking process was to capture the essence of the region. We took a gentle approach, making every attempt to avoid overworking the grapes in order to capture the flavor and perfume, rather than excessive tannins that often come from young vine fruit.

The 2004 Fogdog Pinot Noir delivers a sweet bouquet of ripe red cherries, strawberries, raspberries, allspice and an earthy component that reminds us of a forest floor. A smooth, creamy entry unfolds into a medium-bodied, acid-balanced wine that explodes with ripe juicy fruit on the palate.

The wine was bottled unfined and unfiltered, and is best served decanted.

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BLEND & GRAPE SOURCES: 100% estate-grown Napa Valley Viognier.

WINEMAKER'S NOTES: Grapes were harvested at an average 23.0° Brix, then barrel fermented and aged on the lees for 10 months in two- to three-year-old French oak. The wine was bottled in August, 2006.

Pleasant, delicate floral aromas and flavors of apricot, sweet orange rind and melon are followed by an oily texture with notes of bright fruit and spice and a rich, lingering finish.

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BLEND & GRAPE SOURCES: Estate-grown Sauvignon Blanc (90%) and Semillon (10%) from our Spring Valley ranch outside of St. Helena.

WINEMAKER'S NOTES: Grapes were harvested at an average 23.0º Brix, fermented sur lie for nine months in a combination of new French oak barrels (15%) and 2-3 year old French oak (85%) from coopers Francois Freres, Redmond, Latour and Dargaud Jaegle. The wine was blended and bottled in June, 2006.

The 2005 Sauvignon Blanc has aromatic characteristics ranging from floral and mineral notes to citrus and green melon. The expressive palate is clean and balanced with excellent richness and length.

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