A R G E R - M A R T U C C I V I N E Y A R D S

The 2006 Viognier represents a significant change from our other vintages. The Viognier vines around the winery were removed in 2002 and the vineyard was replanted. While we harvested only a partial crop, the grapes were combined with our Russian River sourced grapes. The wine was then blended with 1% Muscat and 2% Gewürztraminer to give a wonderful balance and excellent acidity. The result is a wine that “jumps out of the glass.” The bouquet is an incredible blend of honeysuckle with the characteristic peaches and melon traditionally found in great Viognier. The wine is very crisp, yet rich on the palate with a dry finish. The flavors of intense melon and peach follow through on the palate. We believe this is our best Viognier ever from Arger-Martucci—a great wine to start a meal or simply sip on the veranda.

474 cases produced

The 2005 Carneros Chardonnay was picked at 24.8 brix with excellent acids. The wine was barrel-fermented in French oak with a combination of 25% new oak and the remainder in 2 and 3 year old barrels so as not to overwhelm the wine. The bouquet gives forth a soft, toasty nose with hints of grapefruit and citrus. This softness carries through on the palate with a lush mouthful of rich, Chardonnay character along with the same hints of toast and grapefruit. The most striking feature of this wine is its balance of appropriate acid and texture on the palate.

425 cases produced

2002 Arger-Martucci Saigniée Sauvage

The 2006 Saigniée Sauvage is a true rosé of Cabernet. The Cabernet Sauvignon grapes were harvested from our Odyssey Vineyard at 24.8 brix. After 36 hours of cold maceration, the fresh Cabernet juice (saigniée) was bled off and fermented separately in stainless steel. The wine was fermented naturally and finished with ½ percent residual sugar. It has a very fresh Cabernet bouquet with flavors that “dance” in the mouth. Light, but with the undertones of serious Cabernet fruit, this wine is excellent with light fare at the beginning of a meal or simply to sip on its own.

224 cases produced

2002 Arger-Martucci Pinot Noir

The 2002 Pinot Noir was harvested at 24.8° brix in late September. The color is deep garnet with a ruby edge. It was aged for 14 months in 100% French oak. The bouquet is one of black cherry with a hint of figs. The black cherry really carries through on the palate. The wine fills the mouth with a velvety texture, yet retains good acidity for longevity. We believe this is a classic “Carneros” Pinot Noir with the structure to improve tremendously over the next five years.

1,240 cases produced

2003 Arger-Martucci Pinot Noir

The 2003 Pinot Noir comes from our traditional source in Carneros. The grapes were harvested at 24.8 brix with excellent acidity. This wine is a “shade” lighter than our 2002 and is more in the style of a “Volnay.” We believe it reflects the Carneros appellation.

The grapes were “cold macerated” for 48 hours before being fermented on the skins for 21 days, which provides us with excellent Pinot Noir “extraction.” It was then aged in French oak for 16 months. Its color is true to Pinot Noir as it is crimson and not “black.” The resultant bouquet is one of intense red cherry with nuances of nutmeg and a hint of “oriental” spice. On the palate, this is an elegant, soft wine. The flavor of Pinot Noir really comes through with nuances of black cherry and red plum. The lingering finish truly reflects that of an elegant Pinot Noir.

495 cases produced

2004 Arger-Martucci Syrah

The 2004 Syrah was harvested at 24.9° brix from our Odyssey hillside vineyard in late October. The grapes were de-stemmed and cold-fermented on the skins for 28 days to extract maximum flavors. The bouquet shows classic Napa Valley “white pepper” and hint of black cherries. The black cherries and pepper follow through in the flavor with a luscious mouth feel characteristic of our Syrah. Because of the intensity and backbone we obtain from this Syrah vineyard, 4% Merlot from the same vineyard was added to soften the “firm edges” of this wine, hence the softness on the palate.

950 cases produced

Our 2002 Cabernet Sauvignon expresses what I believe only Napa Valley can give to Cabernet. Grown at 1,300 feet above the valley floor, the grapes were picked at 24.9° brix, de-stemmed and “cold macerated” for 72 hours, and then fermented on the skins for a total of 28 days. The wine was aged in a combination of 40% French Nevers, 40% Hungarian and a small amount (20%) of American Oak for 20 months. This vintage is composed of 88% Cabernet Sauvignon with 6% Merlot and 6% Cabernet Franc to soften the palate. Due to the extended maceration, the tannins tend to be soft, yet it is a big mouthful of Cabernet with nuances of tobacco and black cherry with “layered” flavors of nutmeg and cinnamon due to the combination of oak. We believe this to be a classic Cabernet that only the “terroir” of Napa Valley can produce.

The 2003 Cabernet Sauvignon grapes were grown on our Odyssey Vineyard, 1300 feet above the valley floor. The grapes were harvested on October 28^th and 29^th at 24.8 brix, destemmed and “cold-macerated” for 72 hours, and then fermented on the skins for 26 days. The Cabernet was then aged in a combination of French Nevers Oak 40%, Hungarian Oak 40% and American Oak 20% for 20 months. The Cabernet Sauvignon 87% was then blended with 6% Merlot and 7% Cabernet Franc. The bouquet is typical of our “hillside” fruit: intense, with notes of black cherry and leather. The blend of oak adds the “spices” of nutmeg and cinnamon. On the palate this wine is lush and soft, yet features a firm backbone, which will give it good longevity. The leather and black cherry carry through on the palate.

We call this wine ODYSSEY because each vintage takes us on a journey to blend the finest fruit from our Odyssey Vineyard located 1,350 feet above the valley floor.

The 2003 is comprised of 45% Cabernet Sauvignon, 25% Cabernet Franc, 29% Merlot, and 1% Syrah. It is blended to express the essence of our vineyards on Atlas Peak. The texture is rich, giving a wonderful “mouth feel.” While not one of the varietals dominates the flavor, one still has the impression of Napa Valley Cabernet. There are “layers” of flavors, with black cherry predominating while nuances of white pepper, chocolate and cinnamon are present. This is a great example of the winemaker’s “art” of blending varietals to make the sum add up to more than the “parts.” While very approachable now, we believe this wine will easily age for 8 to 10 years with its tannin structure.

Our 2003 Cabernet Franc was harvested in late October from our hillside vineyards at 24.8 brix. Starting with color, this wine makes an immediate statement. Intense dark purple, bordering on black, one realizes this is going to be a “bold” wine. Aged in a combination of French and Hungarian oak, the bouquet is classic Cabernet Franc with nuances of black cherry and a hint of chocolate. Blended with 5% Merlot from the same vineyard, this wine is initially soft on the palate. The firm structure begins in the middle of the mouth and carries through to the finish where the intense Cabernet Franc flavors linger. The Hungarian and French oak adds just enough spice to give great complexity and a real “mouthful” of wine.

The 2004 Dulcinea is comprised of 70 % Semillon harvested at 42 brix and 30% Sauvignon Blanc harvested at 38 Brix. The residual sugar was 11.7% by weight. Each grape variety was heavily botrytis and individual bunches were hand selected. The entire clusters were placed in the press and gently squeezed for 3 hours. The wine was then aged in neutral, small French Nevers oak for 19 months. This wine is an incredibly rich, sauternes-style dessert wine. The bouquet gives immediate apricots and peaches that follow through on the palate. The texture is rich, but not cloying on the palate. The complexity of flavors is quite remarkable--peaches, a touch of tropical, and a hint of nutmeg. Only six barrels were produced.