The acme and culmination of our work: bottling. It is a terrifying time because of the degree of unforigiving preparation that is necessary—but also because the moment of bottling is absoulutely final. No more maturation, blending, hoping, guessing, and no turning back. The wine must either be released, or consigned to oblivion. I am very happy to say that we have many wines to release, none to destroy, and a new (and interesting) source of confidence in the superlative quality of what we are offering you.

I invited all of you to barrel tastings to sample the new wines a few weeks ago. I have held three tastings already, two in the remote market of New York, where I lugged the samples in my overburdened baggage. Right now, as I write, I am showing the wines in Colorado, where there is an out of proportion enthusiasm for our wines.

The first tasting was truly electric; the second quiet, intimate, intense; Denver is like bubling lava for the wines. The reaction at each showing has been so thrilling, so gratifying to me. I have never, ever presented my wines to so many people at once. And the people seemed happy, very happy.

The overwhelming reaction of excitement, admiration, pleasure, and wonder has made me much more confident— and excited—in presenting these wines to you now, and urging you not just to read about them, but to bring them home.

These are the wines that I presented, and that I am offering to you now:

Aggressive, partially skin-fermented Verdelho from a rocky hillside
195 cs

stong but charming gewurz in 500 ml
290 cs

direct and mind-piercing whole cluster pressed Sauvignon Blanc from the rocky, upper section of Farina
195 cs

savage skin-fermented SB from the more fragrant, less severe portion of Farina
186 cs

skin-fermented hillside Pinot Grigio, aged for 4 years in a baby barrel
12 cs

our second vintage of high-acid, flor-affected Chardonnay
248 cs

a red blend of hilarious intensity, more charming and joyous than previous vintages
427 cs

polished, elegant, tarry and paradoxically Italianate Petite Sirah, 3 years in barrel
195 cs

puncheon-fermented, less barbaric, but no less dominant in its Eastern realm
49 cs

whole-cluster, puncheon-fermented; no less a steel bolt to the temple than the first release
99 cs

We bottled 2009 LOST SLOUGH VINEYARDS NAUCRATIS in June but are also offering it in conjunction with the harvest bottling.

You may order these wines here.

I have composed some packages for both first-time buyers and equally for supporters who are very familiar with (or ready to dive into) the esoterica of the project. And lastly, I have participated recently in some very interesting discussions with friends, colleagues, and bloggers (some people are all three at once) on two slightly technical topics of interest to every consumer: alcohol levels, and the use of SO2 and the relation of reduction to the expression of minerality.