2009 Shibumi Knoll Chardonnay	Pris: 550,00 DKK
2009 Chardonnay Buena Tierra Vineyard, Russian River Harvest Date: October 5th , 2009 Tons Harvested: 6.03 tons Acreage: 2.57 acres Yield: 2.35 tons/acre Brix at Harvest: 25.2 pH at Harvest: 3.42 TA at Harvest: 0.61 g/100 ml Barrel Aging: 17 months sur lie in 65% new French oak Bottling Date: 3/17/11 Release Date: 5/1/2011 Production: 3,984 bottles in 750 ml, 360 in 375ml, and 120 in 1.5 L Proprietor: Don Ross Vineyard Manager: John Rauck Winemaker: Chris Dearden Harvest notes The 2009 vintage was elegant but not early. Late budbreak, a cool growing season and a late harvest were harbingers for either excellence or disaster. Fortunately, we realized the former and we believe that the 2009 Shibumi Knoll Chardonnay is an excellent example of what can be accomplished from 40-plus year old vines that have been nurtured and coaxed to produce golden, delicious fruit; redolent of honey, fuji apple and apricots. The Russian River has been renowned for great Chardonnay and Pinot Noir for decades due to the thin, loamy soils and foggy, cool growing seasons. Buena Tierra is the hallmark vineyard from which Shibumi Knoll Chardonnay emanates. Winemaking The winemaking is low impact and dedicated to preserving the unique characteristics of the varietal, vineyard and appellation. Ripe fruit, whole cluster pressing and “native yeasts” are the key elements to winemaking. Weekly battonage post-primary fermentation during aging provide the clean, yeasty notes evident in the wine. Fermentation is long and deliberate with malo-lactic fermentation sometimes completing six months after harvest. Patience is virtuous as good things do not happen overnight for this wine from these old, nutrient deficient vines. Tasting notes We are now releasing the sixth vintage from Shibumi Knoll. Each year we know more about the vineyard and feel more confident that the wine we offer is one of the greatest examples of Chardonnay available anywhere. The 2009 vintage is immediately expressive and opulent. It is a full-bodied wine that embodies varietal character and flavor. From the initial aromas of baked pear, allspice and clove through the tangerine zest, lemon curd and vanilla bean this wine will excite the nose and palate. It is youthful, seductive and complete with spiced fuji apple, fresh baked bread and hazelnut aromas and flavors. It will be a delicious pairing with Dungeness crab cakes, Pacific Scallops, Morel Mushroom Pasta, Hamachi, and Vanilla Crème’ Brule’. This wine is seamless now and will improve with 2-3 years of age. It will age gracefully through 2017.

2007 Shibumi Knoll Chardonnay magnum	Pris: 1.100,00 DKK

2007 Shibumi Knoll Cabernet Sauvignon	Pris: 700,00 DKK
2007 Cabernet Sauvignon Harvest Date: September 28th, and October 2nd, 2007 Tons Harvested: 2.26 Cabernet Sauvignon, 0.32 Petite Verdot, 0.23 Cabernet Franc Brix at Harvest: 25.8 CS, 24.2 PV, 26.3 CF pH at Harvest: 3.64 TA at Harvest: 0.59 g/100 ml Bottling Date: August 28th, 2009 Release Date: September 15th, 2010 Production: 2,088 bottles of 750ml, 90 -1.5 L magnums, & 240-375 ml splits Proprietor: Don Ross Vineyard Manager: David Abreu Winemaker: Chris Dearden Harvest notes: 2007 was the third of our “Bordeaux Style” vintages: meaning the season was long and cool and moderate in yield. Budbreak occurred on March 24th and the springtime was characterized by dry, cool days and moderate weather for flowering and berry set. Overall, the season was moderate and although we experienced a few spikes of heat and stretches of cool, summer weather which allowed a slow, deliberate ripening curve for Shibumi Knoll. The long growing season allowed for a relatively leisurely harvest with substantial hangtime for flavor development. The Shibumi Knoll Vineyard is located three miles north of the town of St. Helena on an extremely well-drained and rocky knoll rising above the valley floor. It is a spectacular site with which to craft a delicious Cabernet Sauvignon. Winemaking: Cabernet Sauvignon is often blended with four other Bordeaux varietals to increase depth of flavor, add mid-palate, textural components and complexity. 2007 marked the first year that we employed the addition of Petite Verdot and Cabernet Franc to add an extra dimension to a wine that is singularly complete already. Small amounts of Petite Verdot increase the volume of tannin and color and add an “edge” or backbone to the wine. Cabernet Franc is utilized to volatize aromatic compounds like violets and blueberries to accentuate the bouquet. Both add character to the Cabernet Sauvignon, and as the Bordelaise have known for decades, increase the layering and ageability of the wine. Shibumi Knoll Cabernet is still meticulously cared for in the vineyard and at the winery from several passes through the vineyard to ensure that only the most pristine fruit remains on the vine to the individual hand sorting that occurs on the table prior to destemming. Maceration of the fruit in the fermentation vessel is extended until there is nothing left in the skins. When the wine is pressed, it is allowed to settle for 24 hours prior to “barreling down” for the winter. 100% French oak barrels are utilized from the Gamba and Taransaud Cooperages. After 22 months and four rackings off of the sediment for clarity, 198 total cases were bottled unfined and unfiltered on August 28th, 2009. It was aged for 12 months in the bottle prior to release. Tasting Notes: We feel that the 2007 vintage may be the best Shibumi Knoll Cabernet to date. Vine age, vintage, experience and the introduction of blending components have combined to create a true “Effortless Perfection”. Initial notes of black fruit, cocoa powder, and cracked wheat pair with the unmistakable cherry and spice hallmark of Shibumi Knoll. The 2007 maintains its sense of place, while also declaring itself as an ageworthy and substantial Napa Valley Cabernet Sauvignon. Rocky hillside terroir is combined with supple fruit and firm, yet yielding tannins. It can be delightful on its own when decanted and can add volumes of conversation when paired with aged Porterhouse steaks, Belgian chocolate or Dry Pecorino cheese. It is a soulful and complete wine that will improve for over a decade in the bottle.

2007 Shibumi Knoll Cabernet Sauvignon 375 ml	Pris: 380,00 DKK

2008 Shibumi Knoll Cabernet Sauvignon 750 ml.	Pris: 700,00 DKK
The cépage or blend is 85% Cabernet Sauvignon, 10% Petite Verdot and 5% Cabernet Franc. The last two varietals were purchased from our vineyard manager, David Abreu’s, Madrona Ranch Vineyard. The wine is masculine yet elegant, with aromas of black cherries and violets. On the palate the wine has a silky, almost velvet like texture. The flavors are of dark purple fruit, framed by a touch of oak. The finish is long and sweet with a perfume of rose petals. This beautifully balanced wine will improve for six to eight years and drink well for an additional ten years. Our winemaker, Chris Dearden, likened our feminine and elegant ‘03 Cabernet to Sophia Loren in an Armani Suit. To complete that analogy our ‘08 Cabernet is Marcello Mastroianni in his Armani.

2009 Shibumi Knoll Pinot Noir	Pris: 280,00 DKK
2009 Pinot Noir Buena Tierra Vineyard, Russian River Harvest Date: September 25th , 2009 Tons Harvested: 1.95 tons Acreage: 1.45 acres Yield: 1.34 tons/acre Brix at Harvest: 26.1 pH at Harvest: 3.65 TA at Harvest: 0.57 g/100 ml Barrel Aging: 11 months in 50% new French oak Bottling Date: 9/12/10 Release Date: May 1st, 2011 Production: 1,261 bottles in 750 ml Proprietor: Don Ross Vineyard Manager: John Rauck Winemaker: Chris Dearden Harvest notes: The 2009 vintage was an excellent vintage for the debut of Shibumi Knoll Pinot Noir. It was elegant but not early. Late budbreak, a cool growing season and a late harvest foretold of either excellence or disaster. Fortunately, it was a great year for Pinot Noir with the cool weather producing fruit with great intensity of color and flavor. Aromatically shy early on, we realized that it takes until springtime for the Pinot Noir to “show itself”. The Russian River has been renowned for great Chardonnay and Pinot Noir for decades due to the thin, loamy soils and foggy, cool growing seasons. Buena Tierra is the hallmark vineyard from which Shibumi Knoll Pinot Noir emanates. Winemaking: The winemaking was easy after the picking decision was made. Gentle sorting of the tiny berried, small cluster fruit is the most rigorous process employed on this wine. Destemmed but not crushed, the must was hand-punched for two weeks prior to pressing into 50% small, new, French oak barrels and the balance, once used French oak. It was fermented on “native yeasts” and as such, took much longer to complete primary fermentation. The lees in the barrels was stirred weekly for seven months and the wine was bottled unfined and unfiltered, so you may notice a slight haze at the bottom of the bottle. We assure you that this slight sediment and lack of filtration adds to the flavor and is consistent with our philosophy of “low impact” winemaking and allowing the 40-plus year-old vines to be showcased. Tasting Notes: Pinot Noir is the most versatile of wines. It can be enjoyed by itself or paired with a wide variety of dishes ranging from squab to swordfish and Portobellos to pork loin. It is as much at home with fresh strawberries in white chocolate as it is with aged gouda cheese. The 2009 Shibumi Knoll Pinot Noir is aromatic and seductive with aromas of ripe raspberry and cherry cola coupled with glove leather and cinnamon. It is more expressive with a slight aeration or by decanting, but either way will yield a wine that is excellent for almost any occasion. It embodies the true Pinot character with flavors of dried cherries, strawberry malt and fresh ground allspice. There is an amazing texture to the wine that is balanced, congruent and lingering. It is slightly impudent and youthful and very feminine. It will improve for up to five years and evolve thereafter with slightly less fruit, but increasing amounts of bouquet and expression.