"This wine is a Hermitage-style blend of Roussanne and Marsanne that represents stunning value. I dare you to try to find a Hermitage from the Rhone that delivers such fresh peach and pear aromas and flavors with a decided streak of minerality for this price. Earthy notes add complexity to the finish. Excellent QPR." - Dr. Debs on Good Wine Under $20.This wine was featured in the July 13, 2007 Wall Street Journal! 750ml Special Closeout Price $18.00 / Regular $24.00 Geek Sheet Data for 2005 Sierra Foothills

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Tasting Notes These tasting notes are often based on the winemaker’s notes. Well, this time he told me that this had aromas of peaches and butter. Have you ever buttered a peach? Just weird if you ask me. Then he goes on to mention creamy flavors of pear and truffles. Okay, now we have peaches and butter and pears and mushrooms. Is this insane or what? Well, I can tell you that this is a lot yummier than that, and has body and character almost like a red wine. And it will even lay down for a few years. How cool is that? Production Notes The 2005 is a Rhône-style white wine blend with one seriously Twisted attitude!! The fruit for this wine is grown at two different vineyards in two different counties. First is Sumu Kaw Vineyard in El Dorado County, with vines planted on a steep West-Northwestern slope on a ridge at 2800 feet, banked by a pine forest on the morning/east side, making it one of the cooler spots in an otherwise warm climate region. The vines are on a Vertical Shoot Positioned trellis system (VSP) in order to maximize sun exposure to the leaf canopy. Soils at the site are sandy loam with moderate nutrient levels. Second is the Moke Gold Vineyard, located in the Paloma valley in Calaveras County. This ultra-rural valley is situated between Mokelumne Hill and Valley Springs, just off of Hwy 26. Rancher Earl Miller grows 6 different varietals here, including the Marsanne and Roussanne which contribute to our blend. These two varietals are grown on a very gentle north-sloping hillside and are planted in clay-loamy soil.Upon reaching the winery, the fruit was gently crushed and then it soaked on the skins for a couple of hours in order to gain some complexity, then the fruit was pressed to remove the clear juice from the skins and seeds. After pressing, the was inoculated with a Rhône yeast strain and the yeast monitored throughout fermentation to ensure optimal yeast viability. The was 100% barrel fermented in 40% new French oak which adds to the mouthfeel and completes the nutty flavors. The lees was stirred extensively. After 17 days and near the end of primary fermentation, we began stirring the lees (sediment and expired yeast cells) vigorously every week to enhance mouthfeel, for an additional 8 weeks and the was bottled after a full 6 months in wood.     TECHNICAL NITTY GRITTY Varietals & Vineyards:37% Roussanne and 25% Marsannefrom Sumu Kaw Vineyard21% Roussanne and 17% Marsannefrom Moke Gold VineyardHarvest Date:For four lots? Are you kidding??Oak Program:20% new French oak fermented30% new American oak fermented50% Neutral oak fermentedAged in oak after fermentationFood Pairings: Just About Anything!hearty salads - risottos - pork - Thai -seared ahi - sweet & sour SPAM!