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Winemaker's Notes
Côte de Lune Rouge is one of the most consistently distinctive and accessible reds we produce. It is lush, thanks in part to the generous amount of Grenache in the blend but also has the ability to age and improve over the next few years, due to the high percentage of Mourvèdre and Syrah. The color is deep and dense, the bouquet ripe and powerful with aromas of plums, dark cherries and sweet spice. These same aromas carry over to the palate, adding to the background flavors of cherry cola and vanilla. The finish is elegant and lasting.

For the first time, the 2006 Côte de Lune Rouge is made from organically grown grapes from Lasseter Vineyards located nearby in Glen Ellen, the heart of our "Valley of the Moon".

Our Côte de Lune Rouge takes its inspiration from some of the remarkable Côte-du-Rhône blends found throughout the Southern Rhône Valley. Wines made in this region are always a blend containing up to 13 varieties of wine grapes, both red and white. While there are 22 different traditional Rhône varieties approved by the French government, only eight to ten are grown in the U.S. and we use three of them in our blend. We named our wine Côte de Lune Rouge to reference both the wines Rhône style and the winery's location in Sonoma Valley, titled by writer Jack London, as the "Valley of the Moon". Our Côte de Lune Rouge is a great starting point into exploring the constantly growing world of Rhône wines.

Winemaster Richard Arrowood focused the 2006 vintage on three grapes native to the south of France that have adapted beautifully to our Sonoma Valley's climate and soils Grenache Noir (40%) provides strong fruit aromatics and a soft texture to the palate. The Mourvèdre (35%) contributes structure, depth and brightness to the finish. Syrah, makes up the remaining 25% of the co-fermented blend, and adds color, smoke, spice and firm tannins.

Varietal: 40% Grenache Noir, 35% Mourvèdre, 25% Syrah
Appellation: Sonoma County
Viticultural Area/Vineyard: Sonoma Valley - Lasseter Vineyards
Harvest Date: October 20, 2006
Average Sugar at Harvest: 26.4° Brix
Average pH (Harvest/Bottling): 3.6/4.1
Average Total Acid (Harvest/Bottling): .80g per 100ml/.49g per 100ml
Fermentation/Aging: Aged in French oak barrels for 16 months; unfined, unfiltered
Alcohol by Volume: 15%
Residual Sugar: Dry
Release Date: April 2009
Total Production: 510 cases