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The sixty-foot waterfall on the property gives this wine its name, but hillside vineyards tucked into the northwest corner of the valley provide its true character. Vines densely planted on terraces of rocky clay soil compete with each other for nutrients, giving the grapes complexity, while hot days and cool nights create the perfect microclimate for Dry Creek Zinfandel and hillside Cabernet Sauvignon.

Hand - harvested grapes, delicately crushed, give the winemaker juice concentrated with flavors of red berry and spice. Aging in both French and American oak barrels creates balance and distinctiveness. We hope you enjoy drinking our wine as much as we enjoy growing the grapes for Collier Falls estate wines.

2005 Petite Sirah Technical Notes

Winemaker Notes

The 2005 Collier Falls Petite Sirah has a dark purple color and displays aromas of blueberry and clove on the nose. On the palate the wine shows an earthy character with hints of white pepper spice. A soft tannic structure coupled with a touch of toasty oak, gives the wine an elegant finish. Aged in French and American oak barrels for 20 months, the wine displays a hint of toasty oak.
- Mike Lancaster, Winemaker

2004 Petite Sirah Technical Notes

Winemaker Notes

The 2004 Collier Falls Petite Sirah has a lovely deep purple hue. A bouquet of blueberries and sublte aromas is complemented on the palate with a hint of white pepper spice and intense berry fruit. The wine finishes with a hint of toasty oak. Soft tannins allow for this wine to be enjoyed now but the balance, structure and good acid will allow for mid-term aging. - Mike Lancaster, Winemaker

2003 Cabernet Sauvignon Technical Notes

Winemaker Notes

This wine shows a dark ruby color... the bouquet has a definitive cassis aroma with hints of blackberry. The mouth feel is rich and full with continued nuances of cassis and chocolate through the mid-palate. The wine finishes cleanly with red berries, licorice, a hint of tobacco and velvety smooth tannins. The 2003 vintage is well suited for aging.

Harvest Dates: September 19, 2003
Average Degree Brix: 26
Bottling Date: September 2005
Release Date: December 2007
Blend: 98% Estate Cabernet Sauvignon
2% Estate Cabernet Franc & Petit Verdot
pH at Bottling: 3.38
TA: 0.54 g/100ml
Alcohol: 14.8%
Aging: 22 months in 100% French oak barrels
Fermentation: Closed top, aerative pump-overs.
Skin Contact: 45 days (alcoholic fermentation and extended maceration)
Racked: 5 times previous to bottling.
Total Cases: 1100 750 ml

2002 Cabernet Sauvignon Technical Notes

Winemaker Notes

This wine shows a dark ruby color... the bouquet has a definitive cassis aroma with hints of blackberry. The mouth feel is rich and full with continued nuances of cassis and chocolate through the mid-palate. The wine finishes cleanly with red berries, licorice and velvety smooth tannins. The 2002 vintage is well suited for aging. - Cécile Lemerle-Derbes, Winemaker

Harvest Dates: September 16, 2002
Average Degree Brix: 25
Bottling Date: August 2004
Release Date: TBD
Blend: 97% Estate Cabernet Sauvignon, 3% Estate Cabernet Franc & Petit Verdot
pH at Bottling: 3.38
TA: 0.54 g/100ml
Alcohol: 14.2%
Aging: 22 months in 100% French oak barrels
Fermentation: Closed top, aerative pump-overs.
Skin Contact: 45 days (alcoholic fermentation and extended maceration)
Racked: 5 times previous to bottling.
Total Cases: 990 750 ml • 15 1.5 L

2001 Cabernet Sauvignon Technical Notes

Winemaker Notes

An elegant style wine with intense deep red color... the bouquet blends hints of cassis, fresh tobacco leaves, cacao and blackberries. The mouth is long and soft with opulent flavors of dark cherries, roasted coffee and chocolate. This is a rich and silky wine with balance, complexity and structure. Firm tannins give the wine potential for aging, but it is pretty even now. - Cécile Lemerle-Derbes, Winemaker

Harvest Dates: August 30, 2001
Average Degree Brix: 25
Bottling Date: August 21, 2003
Release Date: September 01, 2004
Blend: 94% Estate Cabernet Sauvignon, 6% Estate Cabernet Franc & Petit Verdot
pH at Bottling: 3.35
TA: 0.57 g/ml
Alcohol: 13.8%
Aging: 22 months in 100% French oak barrels
Fermentation: Closed top, aerative pump-overs.
Skin Contact: 45 days (alcoholic fermentation and extended maceration)
Racked: 5 times previous to bottling.
Total Cases: 850 750 ml • 11 1.5 L

2004 Zinfandel Technical Notes

Winemaker Notes

The 2004 Collier Falls Zinfandel Dry Creek Valley has a deep brick red color with aromas of strawberry and cherries on the nose. Aged in French and American oak, this wine shows hints of spice on the palate and finishes with a touch of toasty vanilla from the new oak barrels. Drink now and enjoy for the next six to eight years. - Mike Lancaster, Winemaker

Harvest Dates: August 30, 2004
Harvest Sugar: 26.0
Bottling Date: August 29, 2006
Release Date: September 1, 2007
Blend: 100% Zinfandel
pH: 3.57
TA: .63g/L
Alcohol: 15.5%
Aging: Aged 15 months in 37% New French and American oak (half French, half American)
Fermentation: Small stainless steel tank, pumped over twice daily
Racked: Twice during the aging process
Cases: 1100

2003 Zinfandel Technical Notes

Winemaker Notes

"This wine shows off a deep, intense red color. The bouquet reflects hints of rose petals and violets with fruit notes of cherry and raspberries. On the palate, the mouthfeel is full, highlighted by silky vanilla and butterscotch flavors. This is an elegant zinfandel with a moderately long cellar life. Drink now through 2012." - Cécile Lemerle-Derbes, Winemaker

Harvest Dates: September 26, 2003
Average Degree Brix: 26.4
Bottling Date: February 2005
Release Date: TBD
Blend: 93% Estate Zinfandel, 7% Primitivo
pH at Bottling: 3.50
TA: 0.58 g/ml
Alcohol: 15.5%
Aging: 15 months in barrel
33% in new oak, French & American
Fermentation: Closed top, aerative pumped overs.
Racked: 5 times previous to bottling.
Total Cases: 1,500

2004 Primitivo Port

Winemaker Notes

The 2004 Collier Falls Primitivo Port has a deep black plum color with aromas of dried cherries and plum on the nose. There are hints of floral notes from the Viognier brandy that was used to fortify the wine. The port is full and rich in the mouth with a lovely finish of dried fruits and cocoa. Aged in two year old barrels for 21 months, the wine shows hints of caramel and coffee on the palate. A perfect balance between alcohol, residual sugar and acid will allow this port wine to age well for many years. - Mike Lancaster, Winemaker

Harvest Dates: August 30, 2004
Average Degree Brix: 36.8
Bottling Date: August 2006
Release Date: December 2006
Blend: 100% Primitivo, fortified with Viognier brandy
pH at Bottling: 3.59
TA: 0.52 g/ml
Alcohol: 19.2%
Residual Sugar: 6.7%
Aging: 21 months in two year old French oak barrels
Fermentation: Small lot 1 ton bins, punched down manually
Racked: Twice during the aging process
Total Cases: 100

2005 Primitivo

Winemaker Notes

The 2005 Collier Falls Primitivo initial bottling has an intense dark red color with aromas of red current and blackberry on the nose. Black pepper and clove spice coupled with soft tannins give the wine an elegant finish. Aging in French and American oak barrels (33% new American oak). - Mike Lancaster, Winemaker

Harvest Dates: September 21, 2005
Average Degree Brix: 25.5
Bottling Date: February 22, 2007
Release Date: September 2007
Blend: 100% Primitivo
pH at Bottling: 3.67
TA: 0.65 g/ml
Alcohol: 15.2%
Aging: 15 months, 33% New American Oak, used French and American
Fermentation: Small stainless steel tank, pumped over twice daily
Racked: Twice during the aging process
Total Cases: 300