This is a substantive, structured wine, with a classic profile. Flavors include anise, plum, and mint jelly, and it maintains an acidic backbone which guarantees that it will hold well under further aging. For now, it will benefit from a decanting and a thick steak.

Traditionally, the Flagship was a barrel selection of our single vineyard Syrah lots where we selected the lot that was most concentrated and would benefit from extended aging in barrel and bottle. This process worked well for the 2006-2009 vintages, but for several years following, we didn’t find a lot that we thought was up to the standards we set for this wine. In 2012, we observed that the 174 clone from the upper block of our Estate vineyard was denser and more concentrated than our other clones, so in 2013, we decided to farm that block especially for Flagship, beginning with a smaller canopy and lighter yield, and then picking at a more advanced stage, once stems were fully lignified. We’ve continued that process ever since. However, despite this extra attention in the vineyard, Flagship Syrah is not made every year. Only in vintages that lend itself to making wines of power and longevity do we make a Syrah under this label. 2018 was a beautiful vintage. There were some fires to the North and East, but the Applegate Valley was largely spared any smokiness. The vintage finished warm and dry and Syrah was harvested before early Fall frosts.

Tasting Notes: Concentrated flavors and depth mark this wine, with a tannin profile that is structured and even throughout. The finish is long, with flavors of cocoa, roasted meat, and plums. 

A limited run of our 2016 Malbec, available as refills for our "ammo cans."  Rich, but with very smooth tannins in the mid-palate.  We have been growing small amounts of Malbec to use in our Arsenal and La Battalla programs.  This year we elected to make a small amount on its own. 
 

 Mae’s Syrah seems to be defined by consistent pure, dark fruit.  As in previous bottlings, there is a natural balance.  The 2021 has a note of Amerena cherry, as well some grilled meat aromas.  Supple and smooth, it is definitely ready to drink now, but should also age gracefully for several years.  

 A New World version of the French classic “Rhone Blend.” Grenache acts to soften the more tannic Syrah, while Mourvèdre adds backbone and a unique “gamey-ness.” This is a versatile wine capable of accompaniment to many different dishes. Spicy aromas with notes of clove, black pepper and currant.

Amongst the “fighting varietals” there exists a grand “battalla,” as various versions of vinifera compete for the hearts and minds of the populace.  With this bottling, we proudly profess our preference for that alternative Cab, namely the forthright Franc.  No fake fermentations here, we went old school, co-mingling whole clusters of Malbec at crush, and using native yeast. We think that you’ll find that this bottling of Cabernet Franc stands counter to the currant and resists the tyranny of tannin. 

Boom! This is our fruit bomb(a).  Notes of raspberry and cherry accompany a juicy, bright quality.   Our goal with this wine has always been to create an approachable, fruit driven red that we could release early and could be enjoyed with simple, comfort foods like pizza or pasta with fresh tomatoes.

92pts. Wine Enthusiast

“4,2-A” is a blend of Syrah from several Applegate and Rogue Valley vineyards, including our own "Mae's Vineyard."  Round, rich, with roasty notes, it's a classic example of the variety. 

The "4-2,a" is a standard for Southern Oregon Syrah.  We source Syrah from several different sites in the Rogue and Applegate Valleys, prizing each lot for its own individual attributes, which work together to create layers and nuance in a delicious wine.  The name "4-2,a" was coined by elder daughter Margaux, as a suggestion to resolve the quagmire inherent when one's plan of making only single vineyard Syrah is upset by the fact that the better wine was made as a blend of the different sites.  Margaux, at 8 years old, was in the habit of making her own fruit juice blends, and called her favorite one the "fortooay" presumably a derivative of wine names she heard around the house, like Viogn-ier, Caber-net, or Chardo-nnay.