trade wine notes

F I D D L E H E A D C E L L A R S

1597 E. CHESTNUT AVE, LOMPOC, CA 93436 • 800.251.1225 • WWW.FIDDLEHEADCELLARS.COM

SPECIALIZING IN SUSTAINABLY PRODUCED SAUVIGNON BLANC AND PINOT NOIR • Appreciate the Difference

Santa Ynez Valley

2010 HAPPY CANYONSauvignon Blanc

KATHY’S CORNER

The HAPPY CANYON designation signifiesboth a place and a style. The place, HappyCanyon of Santa Barbara AVA (designatedNovember 2009), is home to six vineyardsplanted 1996-2001, and is located on theeastern edge of the Santa Ynez AVA. Soilsare low in nutrients and are a mixture ofloam and clay loam with red and yellowchert and serpentine cobbles. Morning foglifts to plentiful sunshine, and it is the idealhome to Bordeaux (including Sauvignonblanc) and Rhone varietals. DuringProhibition, a simple alcohol was producedin Happy Canyon and legend has it thatfolks would “take a trip up Happy Canyon”to purchase the beverage…and the namestuck. In the Fiddlehead Portfolio, it is mySauvignon blanc that marries the varietalessence of the grape with silky textures,much like a Pouilly fumé style of the LoireValley. It is incredibly versatile; itcomplements a huge range of flavors andtends to be a crowd pleaser for manypalates. It certainly lives up to its name!

With cheers! KJ

THE VINEYARDS and THE VINTAGE

A blend of Vogelzang (46%), McGinley (29%) andGrassini (25%) Vineyards, all located in the HappyCanyon of Santa Barbara AVA.

A prized location for this Bordeaux-based varietal.The warm daytime temperatures shift the awkward“green” character of this varietal into the succulentfruit-based aromatics. In the evenings, the cool ocean-generated fog preserves the crisp acidity thatimpresses the palate with its vibrancy.

This vintage had a very cool Spring and Fall with ahealthy 30 inches of rainfall (but wonderfully dry inAugust and September); normal phenology pursued,with bud break the 3rd week of March, bloom the 3rd

week of May and verasion the beginning of August.Cool weather forced 3+ week delayed maturity inmany redgrapes, butour SBmatured overa comfortabletwo weekwindow.

HarvestedAugust 28 toSeptember13, 2010

THE WINE

Our signature Loire-styled wine is crafted to highlightthe predisposition of Happy Canyon fruit towardfuller, richer wines.

This wine achieves delicious volume on the palate; itintentionally marries the benefits of variedfermentations:1/3 in stainless steel to capture thespice of the grape, 1/3 in tight-grain new French oak(Damy) to capture the weight of the grape and 1/3 inneutral French oak to ensure seamless harmony in thewine. The barrel component is aged sur lies for 8months (much like Champagne), and the select tightgrain oak adds to the graceful length of the finish.

This wine is the epitome of seamless; it showcases theminerality from our soils, apricot and pineapplearomatics from our warmer climate with a kiss ofvanilla from the traditional incorporation of Frenchoak barrels. Upon release, this wine achieves theperfect balance between fragrance and richness, withneither prevailing in importance. Non-malolactic.

1522 cases produced.


WWW.FIDDLEHEADCELLARS.COM • 1597 E. CHESTNUT AVE, LOMPOC, CA 93436 • 800.251.1225 • [email protected]


Santa Ynez Valley

2013 GOOSEBURYSauvignon Blanc

KATHY’S CORNER

Goosebury is one of those palate-catching beauties that struts out of ourcellar with poise and flare.Lit by thegleam of the waning moon, not to mentionlight trailers and headlamps, each pickbegan at 4am with Kathy leading thecharge in both Vogelzang and McGinleyVineyards. These two crown jewels of theHappy Canyon of Santa Barbara A.V.A.highlight the selectivity of our Sauvignonblanc sources, and it is from these twovineyards that we targeted for our 2013Goosebury.For this select bottling, wefocus on the exquisite purity of the grape.We look for showy fruit, perfect acidity andstand-alone success. It delights the palatewith a perfect package that requires nomanipulation, zero additions and reflectsharmony in the glass. No oak influence, noskin contact, no extended maceration andno malolactic fermentation. Our tastingquest through the cellar looks for the mostadmired wine of the vintage… wine that isexpressive with luscious, exotic aromaticsand is balanced by a crisp, salivating finish.This wine is a triumph of the vintage anda rare beauty; Goosebury always comes insmall quantities, making it a special findand a limited bottling.

The Harvest: August 23 & 28, 2013

The 2013 Vintage Notes: Fast, furious, bountiful andbeautiful! A relatively warm and extremely dry growingseason resulted in early (but even) ripening and good stemlignification (and no heat spikes to manage!).

The Vineyard: 77% Vogelzang Vineyard & 23% McGinleyVineyard; 76% Musque clone and 24% Clone 1.

The AVA: “Happy Canyon of Santa Barbara”. This bucoliccanyon is nestled within the eastern boundary of the SantaYnez Valley AVA, on the Los Padres side of Highway 154.Its cool, fog-laden evenings and warm daytimetemperatures allow for the preservation of natural grapeacidity and favorably tames varietal expression away from”herbaceousness”, and enhancesmineral, fruit-based qualities.

In the Field: By hand-sortingthrough every cluster into half-ton picking bins, we aim to retainonly the finest, perfectly ripeclusters that are destined forwhole cluster pressing at thewinery. Our by-the-acrecontracts allow us to micro-farmour Fiddlehead dedicated rowsto our quality-drivenspecifications, and we pick in thewee hours of the morning to takeadvantage of the coolest temperatures so picking is lessinvasive to the grapes’ fragile skins.

Smell, Taste and Texture: The majority of this blend issourced from Block E of Vogelzang, where the loam soil ofthe vineyard gives the mineral backbone to thisaromatically accessible wine. Floral notes of orangeblossoms and hints of grapefruit glide into a lemonmeringue creaminess that we seek to capture out of thefield at ideal ripeness. The remainder of the wine issupported by Clone 1, both from Vogelzang and itsneighbor, McGinley Vineyard, which contributes a vigoroussense of place, with the freshness of lemon and stone fruit.This wine pairs readily with spicy foods and fruit-basedsauces. It screams youthful freshness upon release, but willsurprise you with its superb ageability.

The Winemaking: Picked early for a low alcohol finish;whole cluster pressed; cold fermented in 100% stainlesssteel; non-malolactic and selected for balance and purityas our premium Sauvignon blanc in the cellar.

pH = 3.18, Acid=7.5g/L, Alcohol =12.9%

Production: 303 cases bottled


WWW.FIDDLEHEADCELLARS .COM • 1597 E. CHESTNUT AVE, LOMPOC, CA 93436 • 800.251.1225 • [email protected]


Santa Ynez Valley

2012 GOOSEBURYSauvignon Blanc

KATHY’S CORNER

Goosebury is one of those palate-catchingbeauties that struts out of our cellar withpoise and flare. Each of our wines fromevery vintage is required to prove itself toearn its keep and its place. For Gooseburywe want purity of the grape. We look forshowy fruit, perfect acidity and stand-alone success. It delights us with a perfectpackage that requires no manipulation,zero additions and reflects harmony in theglass. Goosebury results from anunpredictable combination of “the rightstuff”, with every vintage being different.The vineyard source may vary, but thereis always no oak influence, no skincontact, no extended maceration and nomalolactic fermentation. Our tasting questthrough the cellar looks for the mostadmired wine of the vintage… wine that isexpressive with luscious, exotic aromaticsand is balanced by a crisp, salivatingfinish. It’s a triumph of the vintage and arare beauty; Goosebury always comes insmall quantities, making it a special findand a limited bottling enjoyed by only aselect few.

The Harvest: August 29-30, 2012

The 2012 Vintage Notes: In spite of what manyvintners described as a long, late vintage, we wereecstatic that our properties picked on a normal schedulewith normal crop loads.

The Vineyard: Vineyard mix is 65% Vogelzang Vineyardand 35% McGinley Vineyard. Clonal mix is 34%Musque clone and 66% Clone 1.

The AVA: “Happy Canyon of Santa Barbara”. Thisbucolic canyon is nestled within the eastern boundary ofthe Santa Ynez Valley AVA, on the Los Padres side ofHighway 154. Its cool, fog-laden evenings and warmdaytime temperatures allow for the preservation of thenatural grape acidity while unwanted “green” flavors giveway to enticing fruit-based layers.

The Farming: Our per-acre contract allows for a winery-vineyard partnership that readily benefits the finishedwine. We are proud of the meticulous, flavor-driven,sustainable farming that defines our Happy Canyonsources. The grapes are picked in the cool early morninghours, hand-sorted in the vineyard and whole-clusterpressed to preserve freshness and delicacy in thefinished wine.

Food Match:Pork loins withpeach chutney,spicy grilledshrimp, freshoysters, currychicken,arugula andgoat cheesesalad withcitrus dressing.

Smell, Taste and Texture: A generous helping ofjasmine aromatics infused with tropical basedfruits…hints of tangerine, pineapple, ripe peaches …allmarried in a most elegant and refreshing liquid package.A very accessible, sophisticated wine.

Winemaking: Whole cluster pressed, fermentedexclusively in stainless steel and non-malolactic toensure preservation of textural delicacy andtransparency in the finished wine.

pH = 3.27, Acid=7.5g/L, Alcohol =12.9%

Production: 298 cases bottled


WWW.FIDDLEHEADCELLARS.COM • 1597 E. CHESTNUT AVE, LOMPOC, CA 93436 • 800.251.1225 • INFO@FIDDLEHEADCELLARS .COM


Santa Ynez Valley

2008 HUNNYSUCKLESauvignon Blanc

KATHY’S CORNER

The Hunnysuckle name is intended todescribe the feel and fragrance of this small,select bottling of Sauvignon blanc. It’sluscious, it’s velvety and it’s styled after theexquisite white wines of Bordeaux.

This wine is barrel-fermented and aged ”surlies”, however our version does not includeSemillon. We intentionally bottle age it 3-4years to ensure seamless textures uponrelease.

Hunnysuckle is for those who cravesophisticated white wine, for those whoappreciate and understand the Europeanexpression of elegance and for those who arefoodies and expect more from their whitewine selections.

With Hunnysuckle we celebrate luxurioustextures in wine and successfully tones theracy expression of Sauvignon blanc. It exhibitssilky qualities and flaunts a certain “sweet”aromatic that comes only with patient bottleaging.

I invite you to enjoy the charm of our gracefuland sophisticated creation.

With cheers!

THE VINEYARDS & THE VINTAGE

Harvest Dates: August 28, 2008

Weather report: After a winter frost in 2007, our vineswere hit again by a spring frost in 2008, resulting inour lowest Happy Canyon AVA production in years.Significant winds during bloom additionally forced anirregular set and erratic ripening patterns. But onceagain, diligent vineyard management, careful pickdecisions, and meticulous hand-sorting in the vineyardwere rewarded.

Vineyards: 100% Vogelzang Vineyard, located in theHappy Canyon of Santa Barbara AVA, at the mosteasterly boundary of the Santa Ynez Valley AVA. Coolevenings partner with warm days resulting in theretention of natural grape acid, which is so importantto this wine’s longevity.

Clonal Mix: 100% SB, 93% clone 1, 7% Musque clone.

Farming: Clusters were night harvested andmeticulously field-sorted for excellence, ensuring onlythe highest quality grapes were picked and delivered tothe Winery.

THE WINE

Our wine of“Sideways”fame…correctlyand lovinglydescribed for itslayers of delicatespice, with littlehints of clove,resulting fromadmired aging in French oak. Ten months in the barreland then years of bottle aging prior to release.

And not just any oak, but the most refined (and mostexpensive) kind: 3-year air-dried French oak, selecttight grain staves, exclusively from the Damycooperage.

The wonderful bouquet of understated figs, mandarin,fennel and dried herbs begs a meal for companionshiplike seared scallops or salmon with peach salsa.

Non-malolactic, offering creamy richness without beingbuttery in taste. Amazingly bright in acidity from itsHappy Canyon AVA roots; its long, persistent finish is atreat to the palate.

pH 3.39 / TA 5.8 / alc 14.2

Only 123 cases bottled June 2009.




Sta. Rita Hills

2013 Pink FiddleRosé of Pinot Noir

KATHY’S CORNER

This flirty, dry Rosé of Pinot Noir deliverssomething for everybody, anytime. Incrediblyversatile…it’s great for a sip, romantic toast orwarm weather excursion. Its stunning pink-coral hue, dry finish and round textures makeit an easy pick. Unlike “ordinary” rosés, inPink Fiddle the entire Pinot noir grape isdedicated to making this wine. Gentlepressing imparts that classic FiddlestixVineyard spice and pomegranate-cranberryfreshness. It’s simply delicious; no wonder theFrench routinely incorporate “pink” into theirfood and wine agenda. And now we have, too!

Vintage: 100% 2013 Varietal: 100% Pinot Noir AVA: 100% Sta. Rita Hills, Santa

Barbara County, Pinot-central! Vineyard: 100% Fiddlestix, Estate-

owned, known for low yields, great colorextraction, concentration and spicelayers.

Clones: Dijon 115, 113 & Pommard 5 Harvest Date: September 3, 2013

Night harvested, hand-picked, hand-sorted in the Vineyard.

Alcohol: 12.6%

Cases Produced: 344

Is this a saignée (an early juice “bleed” from a redwine fermentation with the intention of concentratingthe red wine…where the pink is just an afterthought?

Nope! That’s why it’s got so much character. Theentire grape cluster is dedicated to this wine and wefarm the grapevines exactly like our most expensivewines.

How does this Rosé get that great salmon color?In most red grapes, the skins carry the anthocyaninsthat color the juice and wine. At Fiddlestix Vineyard,we pick when the grape skins are “flavor” and “color”ripe; then we remove the stems and allow 48 hoursof juice contact with the skins and manually mix thevats 2x/day. The now colored juice (or free run) istransferred to tank and the skins (with trapped juice)are lightly pressed and combined in the tank. All thejuice is then cold fermented to dryness.

How do you describe this wine?Expressive aromatics on the nose and abundantflavors on the palate. Aromatically you detect hintsof red fruits, from raspberry to strawberry to cherry,along with delicious rhubarb notes and lingering all-spice throughout. Smooth, creaminess meets vibrantacidity and finishes with explosive minerality, allcourtesy of our Vineyard located at mile marker7.28. Think of this as another red wine fordiscriminating white drinkers!

When should we drink this wine?Immediately and often! We release this wine justbefore Valentine’s Day, two months after bottling, inorder to highlight its distinctive bouquet, which isbest enjoyed when this wine is young and fresh.

Any food pairing recommendations?Try it with fennel and rosemaryrubbed pork loin, spicy arugulawith cara cara oranges and 10year aged balsamic vinaigretteor mussels and shrimp saffronpaella.

Best thing about this wine?Our annual release celebration,Pinkie’s Party, of course! Joinus at the winery on the Saturday before Valentine’sDay when Pinkie makes her debut, with speciallypaired foods and an abundance of flowing PinkFiddle. What better way is there to enjoy this wine?




Sta. Rita Hills

2009 Seven Twenty EightFIDDLESTIX Vineyard Pinot Noir

KATHY’S CORNER

The most admired wines reflect theirsense of place, their place of distinction,the place that creates their unique andunquestionable personality. AtFiddlehead, my objective was to find theplace where Pinot noir was unmistakablyPinot noir. This release was madethirteen years after purchasing theground that I believed was indeed a veryspecial place, the place that now lies inthe heart of what achieved the AVA Sta.Rita Hills (in 2001), on Santa Rosa Road,at mile marker 7.28. That place isFiddlestix Vineyard. This winepurposefully bears its place name, SevenTwenty Eight, to recognize its “roots”,and to give reason to its personality. Thewinemaking respects this sense of placewith traditional, non-invasive and non-manipulative winemaking, and with acommitment to creating expressive winesthat demand an extraordinary vineyard.Its richness and yet restrainedexpression remind us of thosehistorically exceptional homes forPinot noir. Enjoy with cheers! KJ

THE ESTATE VINEYARD and VINTAGE

Located in the heart of the Sta. Rita Hills on Santa RosaRoad, Fiddlestix Vineyard is the confluence of anexceptional growing environment that meets the finickydemands of Pinot noir. On the north side of a tighteast-west running valley, fog hovers over our vines untilmid-morning. Coastal afternoon breezes then blowthrough the Santa Rita Hills, ensuring cool grapes over alengthy day of sunshine. Temperatures infrequently riseabove 75 °F. The soil is well-drained clay loam loadedwith chirt and Monterey shale, specifically of the Gazosand Botella soil series. Truly a Pinot noir paradise!

35 unique blocks of Pinot noir, across 100 acres firstplanted in 1998, are meticulously farmed withsustainability as the guiding force.

2009 enjoyed a relatively “normal” crop and frost-freeyear, with relatively low rainfall, averaging about 10.5inches. Phenology: budbreak the 3rd week of March;bloom the 3rd – 4th week of May; veraison the 2nd weekof August. A nice littleheat burst August 27-September 3prompted the start ofharvest at Fiddlestix onSeptember 5, with aneven-paced month toempty the Vineyard.All fruit was harvestedin the coolness of thenight to protect ourperfectly ripe andfragile fruit.

THE WINE Fiddlestix Vineyard by Luis Ramirez

A mixture of clones ensure diversity on the palate. Includedis a selection of six clones: Pommard 4 and 5, and Dijonclones 667, 777, 113, and 115, each adding significantlayers to the palate as a reminder of the intensity of place.

Fermented in small open-top vats, allowing 2 weeks of skincontact, and aged 16 months in our favorite selection oftight-grain French oak - 35% new (Rousseau, Bel Air,Cadus, Saury & Seguin Moreau). Held a minimum of anadditional two years in bottle to allow the Pinot charmto shine in all its glory!

“728” signature spice of black cherry cola, star aniseand black pepper, and dusty aromatics. Buttery mouth-coating tannins dance on the palate and linger withgrace. Bright, vibrant and SEXY!

3050 cases bottled. pH-3.53, TA-0.59 g/100ml, alc-14.2%


1597 E. CHESTNUT AVE, LOMPOC, CA 93436 • 800.251.1225 • WWW.FIDDLEHEADCELLARS.COM


Sta. Rita Hills

2009 LollapaloozaFIDDLESTIX Vineyard Pinot Noir

KATHY’S CORNER

Lollapalooza says it all! This Englishexpression that implies “wow” is defined as“the best of its kind”. Perry Farrell used itfor his rock concerts and I was luckyenough to obtain the trademark for wine.And it’s a good story. At Fiddlehead, Ibecame an early believer in the coolclimate segment of the Santa Ynez Valleynow known as the Sta. Rita Hills AVA. Iinvested in land on Santa Rosa Rd, right inthe heart of this awesome district. And nowFiddlestix Vineyard has grown up andsupports incredible Pinot noir vines thatproduce wines with charm and finesse yearafter year. But as good as the place is, andas good as our farming is, and as good asour marriage of clones, wines and barrelsis, we know that by virtue of the changingvintage, some barrels are destined to havethat glow, that silkier texture, that cutabove elegance that cannot be predicted.We taste every barrel over and over andfind those few barrels that deliver more.The search is almost as good as the wine.That’s our Lollapalooza!

Enjoy with Cheers!

THE ESTATE VINEYARD and VINTAGE

Fiddlestix Vineyard is located in the heart of the Sta. RitaHills on Santa Rosa Road. In our unique east-west runningvalley, fog hovers over our vines until mid-morning andthen coastal breezes take over the direct cooling influence.The soil is well-drained clay loam and imparts covetedspice, volume and concentration in Fiddlestix wines. Wemeticulously farm with sustainability as our guiding force.

Vintage 2009 was a frost-free year with low rainfall,dropping about 10.5 inches at Fidddlestix. Budbreakoccurred the 3 rd week of March; bloom stretched into the3rd and 4 th week of May; and veraison took hold the 2nd

week of August. A nice little heat burst between August27-September 3 prompted the start of harvest atFiddlestix on September 5, with an even-paced month toempty the Vineyard. All our fruit is harvested in thecoolness of the night to protect our perfectly ripe andfragile fruit.

Night harvested September 5 – October 1, 2009

THE WINE

We love, love, love thiswine. It’s loaded withboysenberries andwhite pepper andsimply sings to yourpalate. Its restrainedbeauty is what everyPinot noir is meant tobe. It exhibits dustytannins, expansive flavors, hints of laurel and chicory andbenefits from our 15th leaf of maturity in the Vineyard.

This spectacular wine is expansive, mouth watering, andtremendously satisfying. It benefits from grapes that werefield sorted, fermented in small batches in traditional open-top vats, with scrupulous attention given to each barrel as apersonality of its own. Our discriminating selection processmeticulously shrinks 100 acres of Fiddlestix Pinot Noir intojust over 200 cases of the most delicious wine.

About 35% new oak (specifically the more cherished tight-grain,3-year air dried selections) weave into the wine slowly, impartinglongevity and finesse. Favorite coopers include Rousseau, Cadus,Bel Air, and Seguin Moreau. Our commitment to15 months inthe barrel and patience during several years of bottle age prior torelease are always rewarded with every sip.

Clonal composition and Chemistry for the nerds out there:20 % - 113, 32% - Pommard, 26% - 667, 12% - 115, 10% -777; pH 3.53, 5.9 g/L Acid, 14.4% Alc.

Only 11 barrels were selected (225 cases produced), isolatingthe elusive best of the cellar!


WWW.FIDDLEHEADCELLARS.COM • 1597 E. CHESTNUT AVE, LOMPOC, CA 93436 • 800.251.1225 • [email protected]


Willamette Valley2011 OLDSVILLE RESERVE

Oregon Pinot Noir

KATHY’S CORNER

This favorite Oregon bottling called“OLDSVILLE RESERVE” is named afterthe winery address, Oldsville Road inMcMinnville, where I made my first 15vintages of Oregon Pinot noir. Morerecently, I am able to take even bettercare of the fruit by processing the grapesat my own facility in Lompoc, CA. Afterworking diligently to farm for the vintage,maintain healthy soils, pull leaves andreduce crop as necessary, the decision ofwhen to harvest is delicately determinedaround the vine and grape maturity, withconsideration to the imminent weatherconditions. I am always in the vineyard atharvest to field sort and to offer directionon picking strategy. The cool earlymorning fruit is gently layered intoshallow grape bins and immediatelyloaded into a refrigerated truck fortransportation to my Lompoc winery.The fruit arrives in superb condition andat ideal temperatures.

From vine to bottle…enjoy with Cheers!

THE VINEYARD and THE VINTAGE

Pick Date: October 27, 2011, just days before Halloween!

AVA: 100% Alloro Vineyard, located in the NorthWillamette Valley Chehalem Mts.

Vineyard Source: The 78-acre Alloro Vineyard, planted in1999 is L.I.V.E. and I.O.B.C. Certified Sustainable. It issituated on a southwest facing slope on Laurel Ridge,perched at a 700-foot elevation. Its Laurelwood soil iscomprised of decomposed volcanic material below a toplayer of ancient sedimentary soil. Fiddlehead controlsspecific blocks that are meticulously farmed to ourspecifications.

Vintage Notes: A bit of a nail-biter. Very cool (lowest heataccumulation in decades) and very long…one of the lateston record. Budbreak was delayed about 2 weeks, but theideal weather at flowering set a relatively large crop.Overcast skies during late spring and early summercoupled with a few showers slowed ripening and forcedsignificant thinning. Fortunately, our grapes were harvestedunder sunny skies and we liked the moderate alcohols.

Harvest Notes: Hand-harvested at “sun up”, picking a totalof 6.2 tons, including the Pommard clone (24%) and Dijonclones 114 (24%), 777 (41%) and 115 (11%). Perfectlychilled in route to CA for processing.

THE WINE

Enticing aromasof baked cherrypie; hints of rosepetal, cedar andnutmeg exudeafter the firstpour. A smooth,creamy startgives way toconcentratedflavors of cherry and cola, with touches of dried thyme andfresh sage, leading to what we affectionately refer to as the“forest floor”. Subtle hints of all-spice and freshly crushedblack pepper round out the finish. In one word: elegant!

100% de-stemmed and fermented in small lots withsignificant whole berry contribution. Delicately puncheddown twice daily. Aged 11 months in tight-grain Frenchoak, combining new, once and twice used barrels from 4cooperages. Prior to release, additionally aged in thebottle for toned tannins and satisfying suppleness.

3.52 pH / 5.87 g / L Acid / 12.9% Alcohol

321 cases produced




Willamette Valley2010 OLDSVILLE RESERVE

Oregon Pinot Noir

KATHY’S CORNER

This favorite Oregon bottling called“OLDSVILLE RESERVE” is named afterthe winery address, Oldsville Road inMcMinnville, where I made my first 15vintages of Oregon Pinot noir. Morerecently, I am able to take even bettercare of the fruit by processing the grapesat my own facility in Lompoc, CA. Afterworking diligently to farm for the vintage,maintain healthy soils, pull leaves andreduce crop as necessary, the decision ofwhen to harvest is delicately determinedaround the vine and grape maturity, withconsideration to the imminent weatherconditions. I am always in the vineyard atharvest to field sort and to offer directionon picking strategy. The cool earlymorning fruit is gently layered intoshallow grape bins and immediatelyloaded into a refrigerated truck fortransportation to my Lompoc winery.The fruit arrives in superb condition andat ideal temperatures.

From vine to bottle…enjoy with Cheers!

THE VINEYARDS and THE VINTAGE

AVA: 100% Alloro Vineyard, located in the NorthWillamette Valley Chehalem Mts.

Vineyard Source: The 70-acre, L.I.V.E. certified andsustainably farmed Alloro Vineyard was planted in1999. It is situated on a southwest facing slope onLaurel Ridge, perched at a 700-foot elevation. ItsLaurelwood soil is comprised of decomposed volcanicmaterial below a top layer of ancient sedimentary soil.Fiddlehead controls specific blocks that aremeticulously farmed to our specifications.

Vintage Notes: A vintage to cherish, and perhaps thecoolest vintage in 30 years. We harvested on October20th, 2010, a full 2 weeks later than the prior vintage,after 2 “delicious” sunny weeks. Bud break was fairlynormal (2nd week of April) and veraison set in after thefirst week of September. Cooler than normal spring,summer and bloom temperatures slowed maturationand resulted in light cluster weights while additional lateseason thinning compounded the low yields. Overall,yields were down about 20%. Terroir expression is veryprecise this year with a wonderful balance of fruit andherbal spice box.

Harvest Notes: Hand-harvested at “sun up”, picking atotal of 6.5 tons, including the Pommard clone (22%)and Dijon clones 114 (47%) and 777 (31%).

THE WINE

A silky,gloriously prettywine withlayered flavors,concentrationand depth.Brimming withdelicate berryflavors andstrong mineralcomponents. Focused and fragrant and reminiscent offamiliar Burgundian aromatics. Complex aromas suggesta sachet of delicate dried herbs, sweet pipe tobacco,red fruit and pumpkin pie spice. Immediatelyapproachable with silky, smooth tannins.

Fermented with significant whole berry contribution insmall open-top vats.100% destemmed. Aged 11months in tight-grain French oak, 35% new. Prior torelease, additionally aged in the bottle for seamlesstextures and most satisfying expression of place.

3.60 pH / 6.75 g / L Acid / 14.1% Alcohol

321 cases produced




Santa Ynez Valley

22001133 SS wwee eettii eeSauvignon Blanc

KATHY’S CORNER

Sweetie is just that : an irresistible little

darling delight, fashioned as an easy-to-

love, lighter-style dessert wine. This wine is

all about balance and strives to tame the

“excessive” in too many dessert wines. It is

delightfully and subtly fragrant, surprisingly

light on the palate and wonderfully

concentrated without being heavy. If you

crave a little something sweet at the end of

a meal, then Sweetie is for you! Simply

delicious on its own, but also a treat with salty

blue cheese, fruit tarts or a silky crème brulée.

With end-of-the-meal cheers!


Harvest Date: September 17, 2013.

2013 Vintage Notes: With a significantly lower thanaverage rainfall, our grapes benefitted by displayingexceptional fruit concentration, mouthwatering roundnessand elevated varietal intensity.

Vineyard: 100% Vogelzang Vineyard, Block “D”. Clone 1,

The Farming: Our per-acre contract allows for a winery-vineyard partnership that readily benefits the finished wine.We are proud of the meticulous, flavor-driven, sustainablefarming that defines our Happy Canyon sources. Thegrapes are picked in the cool, early morning hours, hand-sorted in the vineyard and whole-cluster pressed topreserve freshness and delicacy in the finished wine.

The AVA: “Happy Canyon of Santa Barbara”. This bucoliccanyon is nestled within the eastern boundary of the SantaYnez Valley AVA, on the Los Padres side of Highway 154.Its cool, fog-laden evenings and warm daytimetemperatures allow for the preservation of the naturalgrape acidity while unwanted “green” flavors give way toenticing fruit-based layers.

THE WINE

Picked three weeks later than our dry-style Sauvignonblancs, the extended hang time translated into a moretropical expression without sacrificing the distinctive HappyCanyon minerality. Honey and marzipan highlight theprimary aromatics, with orange blossoms and roastedBartlett pears poking through as an afterthought.

Grapefruit and apricot flavors lead on the palate, while atouch of lemon zest and lively acidity create this wonderfulstand-alone dessert of “quiet intensity”… so delightfullylifted in its weight and perception!

After the grapes are whole-cluster pressed, the juice isfrozen, allowing us to maintain the sweetest fractionswithout forfeiting flavors and body. Cold fermented solelyin stainless steel to preserve the natural fragrance andbright acidity of the grape. It’s our modified version of “icewine”!

10.3% residual sugar, 12.9% alcohol, 3.23 H, 8.1 g/L TA

Only 85 cases (375 ml) produced.Serve well-chilled.




Santa Ynez Valley

22001122 SSwweeeett iieeSauvignon Blanc

KATHY’S CORNER

Sweetie is just that: an irresistible little

darling delight, fashioned as an easy-to-

love, lighter-style dessert wine. This wine is

all about balance and strives to tame the

“excessive” in too many dessert wines. It is

delightfully and subtly fragrant, surprisingly

light on the palate and wonderfully

concentrated without being heavy. If you

crave a little something sweet at the end of

a meal, then Sweetie is for you! Simply

delicious with salty blue cheese, fresh ripe

pears and some toasted nuts. Alsoa great

match with a fruit tart or crème brulée.

With end-of-the-meal cheers! Kathy


Source: A Grassini Vineyard selection. Located in thepicturesque Happy Canyon at the eastern boundary of theSanta Ynez Valley AVA.

Harvest Date: September 1, 2012.

2012 Vintage Notes: In spite of what many vintnersdescribed as a long, late vintage, we were ecstatic that ourproperties picked on a normal schedule with normal croploads.

The Farming: Our per-acre contract allows for a winery-vineyard partnership that readily benefits the finished wine.We are proud of the meticulous, flavor-driven, sustainablefarming that defines our Happy Canyon sources. Thegrapes are picked in the cool, early morning hours, hand-sorted in the vineyard and whole-cluster pressed topreserve freshness and delicacy in the finished wine.

The AVA: “Happy Canyon of Santa Barbara”. This bucoliccanyon is nestled within the eastern boundary of the SantaYnez Valley AVA, on the Los Padres side of Highway 154.Its cool, fog-laden evenings and warm daytimetemperatures allow for the preservation of the naturalgrape acidity while unwanted “green” flavors give way toenticing fruit-based layers.

THE WINE

Delightfullyfragrant andreminiscent ofa mixedbouquet oforangeblossoms andwhitepeaches.

Grapes areallowed a littleextra hangtime, wholecluster pressed and then frozen rock hard. The sweetestfractions are retained for fermentation…it’s our modifiedversion of “ice wine”!

Cold fermented solely in stainless steel to preserve thenatural fragrance and bright acidity of the grape. Non-malolactic.

8.8% residual sugar, 10% alcohol, 3.09 pH, 8 g/L TA

Only 57 cases (375 ml) produced.Serve well-chilled.

trade wine notes

Documents