Our Wine
2007 Chardonnay Carneros
Some of the best chardonnays come from the carneros appellation, given the uniquely moderate conditions that lend it to cooler days and longer hang time. this allows the grapes to ripen while maintaining high acidity. But this is only the beginning - luscious chardonnays are born out of winemaking and at Hideaway creek, the winemaker has taken the utmost care in creating a wine that pays tribute to the finest this appellation has to offer. the result is a lean, creamy chardonnay with layers of delicate fruit and floral aromas balanced with the spiciness of cinnamon and nutmeg. through special crafting, the flavors seem to gain intensity in the mouth resulting in a smooth, long finish that is even more powerful than the bouquet.
Color: Gold
Aroma: Green apple, floral, spicy (cinnamon, nutmeg), vanilla
Paiate: Good attack up front, creamy and mouthfilling,
well balanced and a long finish.
Length/Type Of Aging: 10 months in French oak Barrels,
33% new
Fermentation: Barrel fermented, malolactic fermentation induced in barrels, lees stirred every two weeks during malolactic fermentation, aged on lees until the wine was racked for bottling.
2006 Cabernet Sauvignon Sonoma County
Hideaway Creek's Cabernet Sauvignon is produced from fruit grown in the nurturing clime of Sonoma County. Wines from this appellation are easily compared to the best in the world, widely known for their rich, smooth flavors brought about by the ideal conditions for cultivation. This 100% Cabernet Sauvignon has been carefully crafted by layering in wine from small lots with unique characteristics to build an approachable Cabernet. This Cabernet begins with a nice entrance and delivers the complementary aromas of black fruits, spice, and cassis. The smooth tannins provide reason to open a bottle now and enjoy.
Color: Dark Purple
Aroma: Black fruits, spicy, cassis
Palate: Nice entrance, medium weight, smooth tannins, medium-long finish.
Length/Type of Aging: 16 months in mixed French (40%) and American Oak Barrels (60%), 40% New
Fermentation: Pressed after 18 Days on skins, Racked to barrel after Malolactic fermentation in Tank.