— Chris Christensen, ’03, Winemaker - VinoShipper...— Chris Christensen, ’03, Winemaker ALCOHOL: 14.3% PH: 3.66 TITRATABLE ACID: 6.3 G/L BOTTLING DATE: JULY 2014 This is a

This wine was inspired by the crisp and refreshing chardonnays of Chablis. This stainless-steel fermented wine had been aged on Lees in tank for eight months to add richness and depth to the mid-pallet. Pinot Gris was blended in for some flare along with 5% Sauvignon Blanc and 5% Chennin Blanc. The pert acidity keeps the flavors focused and the subtle aromas make this a delightfully quaffable wine.— Chris Christensen, ’03, Winemaker

ALCOHOL: 14.3% PH: 3.66TITRATABLE ACID: 6.3 G/LBOTTLING DATE: JULY 2014

This is a medium-bodied red wine consisting of Caber-net Sauvignon, Merlot, and Petit Verdot. The wine exhibits deep bing cherry notes on the nose and palate. Chocolate and sweet spice flavors come from aging the wine in French, Hungarian, and American oak, resulting in a complex and wonderfully drinkable wine.— Steve Burman, MS ‘95, Winemaker

ALCOHOL: 14.1% PH: 3.5TITRATABLE ACID: 6.3 G/LBOTTLING DATE: JUNE 2018

The 2016 Cabernet Sauvignon is made from 100% estate fruit grown at the top of Spring Mountain (1,800 foot elevation), west of St. Helena in the Napa Valley. The vines are planted on very steep slopes (up to 35%) in red Aiken soil, derived from weathered volcanic materials and sedimentary rock. This wine is comprised of 89.7% Cabernet Sauvignon, 3.4% Merlot and 6.4% Cabernet Franc and aged in oak.— Stuart Smith, Winemaker

ALCOHOL: 14.3% PH: 3.58TITRATABLE ACID: 6.2 G/LBOTTLING DATE: AUGUST 2018

bodkin.pdfthree-steves.pdfsmith-madrone.pdf