Fiddlehead Cellars

FIDDLEHEAD
CELLARS
THE VINEYARDS and THE VINTAGE
Santa Ynez Valley
2010 H A P P Y C A N Y O N
Sauvignon Blanc
 A blend of Vogelzang (46%), McGinley (29%) and
Grassini (25%) Vineyards, all located in the Happy
Canyon of Santa Barbara AVA.
 A prized location for this Bordeaux-based varietal.
The warm daytime temperatures shift the awkward
“green” character of this varietal into the succulent
fruit-based aromatics. In the evenings, the cool oceangenerated fog preserves the crisp acidity that
impresses the palate with its vibrancy.
 This vintage had a very cool Spring and Fall with a
healthy 30 inches of rainfall (but wonderfully dry in
August and September); normal phenology pursued,
with bud break the 3rd week of March, bloom the 3rd
week of May and verasion the beginning of August.
Cool weather forced 3+ week delayed maturity in
many red
grapes, but
our SB
matured over
a comfortable
two week
window.
KATHY’S CORNER
The HAPPY CANYON designation signifies
both a place and a style. The place, Happy
Canyon of Santa Barbara AVA (designated
November 2009), is home to six vineyards
planted 1996-2001, and is located on the
eastern edge of the Santa Ynez AVA. Soils
are low in nutrients and are a mixture of
loam and clay loam with red and yellow
chert and serpentine cobbles. Morning fog
lifts to plentiful sunshine, and it is the ideal
home to Bordeaux (including Sauvignon
blanc) and Rhone varietals. During
Prohibition, a simple alcohol was produced
in Happy Canyon and legend has it that
folks would “take a trip up Happy Canyon”
to purchase the beverage…and the name
stuck. In the Fiddlehead Portfolio, it is my
Sauvignon blanc that marries the varietal
essence of the grape with silky textures,
much like a Pouilly fumé style of the Loire
Valley. It is incredibly versatile; it
complements a huge range of flavors and
tends to be a crowd pleaser for many
palates. It certainly lives up to its name!
With cheers! KJ
 Harvested
August 28 to
September
13, 2010
THE WINE
 Our signature Loire-styled wine is crafted to highlight
the predisposition of Happy Canyon fruit toward
fuller, richer wines.
 This wine achieves delicious volume on the palate; it
intentionally marries the benefits of varied
fermentations:1/3 in stainless steel to capture the
spice of the grape, 1/3 in tight-grain new French oak
(Damy) to capture the weight of the grape and 1/3 in
neutral French oak to ensure seamless harmony in the
wine. The barrel component is aged sur lies for 8
months (much like Champagne), and the select tight
grain oak adds to the graceful length of the finish.
 This wine is the epitome of seamless; it showcases the
minerality from our soils, apricot and pineapple
aromatics from our warmer climate with a kiss of
vanilla from the traditional incorporation of French
oak barrels. Upon release, this wine achieves the
perfect balance between fragrance and richness, with
neither prevailing in importance. Non-malolactic.
 1522 cases produced.
1597 E. CHESTNUT AVE , LOMPOC, CA 93436 • 800.251.1225 • WWW .FIDDLEHEAD CELLARS. COM
SPECIALIZING IN SUSTAINABLY PRODUCED SAUVIGNON BLANC AND PINOT N OIR • Appreciate the Difference
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Santa Ynez Valley
2013 G O O S E B U R Y
S auvignon Blanc
 The Harvest: August 23 & 28, 2013
 The 2013 Vintage Notes: Fast, furious, bountiful and
beautiful! A relatively warm and extremely dry growing
season resulted in early (but even) ripening and good stem
lignification (and no heat spikes to manage!).
 The Vineyard: 77% Vogelzang Vineyard & 23% McGinley
Vineyard; 76% Musque clone and 24% Clone 1.
 The AVA: “Happy Canyon of Santa Barbara”. This bucolic
canyon is nestled within the eastern boundary of the Santa
Ynez Valley AVA, on the Los Padres side of Highway 154.
Its cool, fog-laden evenings and warm daytime
temperatures allow for the preservation of natural grape
acidity and favorably tames varietal expression away from
”herbaceousness”, and enhances
mineral, fruit-based qualities.
KATHY’S CORNER
 Goosebury is one of those palatecatching beauties that struts out of our
cellar with poise and flare.  Lit by the
gleam of the waning moon, not to mention
light trailers and headlamps, each pick
began at 4am with Kathy leading the
charge in both Vogelzang and McGinley
Vineyards. These two crown jewels of the
Happy Canyon of Santa Barbara A.V.A.
highlight the selectivity of our Sauvignon
blanc sources, and it is from these two
vineyards that we targeted for our 2013
Goosebury.  For this select bottling, we
focus on the exquisite purity of the grape.
We look for showy fruit, perfect acidity and
stand-alone success. It delights the palate
with a perfect package that requires no
manipulation, zero additions and reflects
harmony in the glass. No oak influence, no
skin contact, no extended maceration and
no malolactic fermentation. Our tasting
quest through the cellar looks for the most
admired wine of the vintage… wine that is
expressive with luscious, exotic aromatics
and is balanced by a crisp, salivating finish.
 This wine is a triumph of the vintage and
a rare beauty; Goosebury always comes in
small quantities, making it a special find
and a limited bottling.
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 In the Field: By hand-sorting
through every cluster into halfton picking bins, we aim to retain
only the finest, perfectly ripe
clusters that are destined for
whole cluster pressing at the
winery. Our by-the-acre
contracts allow us to micro-farm
our Fiddlehead dedicated rows
to our quality-driven
specifications, and we pick in the
wee hours of the morning to take
advantage of the coolest temperatures so picking is less
invasive to the grapes’ fragile skins.
 Smell, Taste and Texture: The majority of this blend is
sourced from Block E of Vogelzang, where the loam soil of
the vineyard gives the mineral backbone to this
aromatically accessible wine. Floral notes of orange
blossoms and hints of grapefruit glide into a lemon
meringue creaminess that we seek to capture out of the
field at ideal ripeness. The remainder of the wine is
supported by Clone 1, both from Vogelzang and its
neighbor, McGinley Vineyard, which contributes a vigorous
sense of place, with the freshness of lemon and stone fruit.
This wine pairs readily with spicy foods and fruit-based
sauces. It screams youthful freshness upon release, but will
surprise you with its superb ageability.
 The Winemaking: Picked early for a low alcohol finish;
whole cluster pressed; cold fermented in 100% stainless
steel; non-malolactic and selected for balance and purity
as our premium Sauvignon blanc in the cellar.
 pH = 3.18, Acid =7.5g/L, Alcohol =12.9%
 Production: 303 cases bottled
• 1597 E. CHESTNUT AVE , LOMPOC, CA 93436 • 800.251.1225 • INFO @FIDDLEHEADCELLARS. COM
SPECIALIZING IN SUSTAINABLY PRODUCED SAUVIGNON BLANC AND PINOT N OIR • Appreciate the Difference
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Santa Ynez Valley
2012 G O O S E B U R Y
S auvignon Blanc
 The Harvest: August 29-30, 2012
 The 2012 Vintage Notes: In spite of what many
vintners described as a long, late vintage, we were
ecstatic that our properties picked on a normal schedule
with normal crop loads.
 The Vineyard: Vineyard mix is 65% Vogelzang Vineyard
and 35% McGinley Vineyard. Clonal mix is 34%
Musque clone and 66% Clone 1.
 The AVA: “Happy Canyon of Santa Barbara”. This
bucolic canyon is nestled within the eastern boundary of
the Santa Ynez Valley AVA, on the Los Padres side of
Highway 154. Its cool, fog-laden evenings and warm
daytime temperatures allow for the preservation of the
natural grape acidity while unwanted “green” flavors give
way to enticing fruit-based layers.
KATHY’S CORNER
Goosebury is one of those palate-catching
beauties that struts out of our cellar with
poise and flare. Each of our wines from
every vintage is required to prove itself to
earn its keep and its place. For Goosebury
we want purity of the grape. We look for
showy fruit, perfect acidity and standalone success. It delights us with a perfect
package that requires no manipulation,
zero additions and reflects harmony in the
glass. Goosebury results from an
unpredictable combination of “the right
stuff”, with every vintage being different.
The vineyard source may vary, but there
is always no oak influence, no skin
contact, no extended maceration and no
malolactic fermentation. Our tasting quest
through the cellar looks for the most
admired wine of the vintage… wine that is
expressive with luscious, exotic aromatics
and is balanced by a crisp, salivating
finish. It’s a triumph of the vintage and a
rare beauty; Goosebury always comes in
small quantities, making it a special find
and a limited bottling enjoyed by only a
select few.
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 The Farming: Our per-acre contract allows for a wineryvineyard partnership that readily benefits the finished
wine. We are proud of the meticulous, flavor-driven,
sustainable farming that defines our Happy Canyon
sources. The grapes are picked in the cool early morning
hours, hand-sorted in the vineyard and whole-cluster
pressed to preserve freshness and delicacy in the
finished wine.
 Food Match:
Pork loins with
peach chutney,
spicy grilled
shrimp, fresh
oysters, curry
chicken,
arugula and
goat cheese
salad with
citrus dressing.
 Smell, Taste and Texture: A generous helping of
jasmine aromatics infused with tropical based
fruits…hints of tangerine, pineapple, ripe peaches …all
married in a most elegant and refreshing liquid package.
A very accessible, sophisticated wine.
 Winemaking: Whole cluster pressed, fermented
exclusively in stainless steel and non-malolactic to
ensure preservation of textural delicacy and
transparency in the finished wine.
 pH = 3.27, Acid =7.5g/L, Alcohol =12.9%
 Production: 298 cases bottled
• 1597 E. CHESTNUT A VE, LOMPOC, CA 93436 • 800.251.1225 • INFO@ FIDDLEHEADCELLARS.COM
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Santa Ynez Valley
2008 H U N N Y S U C K L E
Sauvignon Blanc
THE VINEYARDS & THE VINTAGE
 Harvest Dates: August 28, 2008
 Weather report: After a winter frost in 2007, our vines
were hit again by a spring frost in 2008, resulting in
our lowest Happy Canyon AVA production in years.
Significant winds during bloom additionally forced an
irregular set and erratic ripening patterns. But once
again, diligent vineyard management, careful pick
decisions, and meticulous hand-sorting in the vineyard
were rewarded.
 Vineyards: 100% Vogelzang Vineyard, located in the
Happy Canyon of Santa Barbara AVA, at the most
easterly boundary of the Santa Ynez Valley AVA. Cool
evenings partner with warm days resulting in the
retention of natural grape acid, which is so important
to this wine’s longevity.
 Clonal Mix: 100% SB, 93% clone 1, 7% Musque clone.
 Farming: Clusters were night harvested and
meticulously field-sorted for excellence, ensuring only
the highest quality grapes were picked and delivered to
the Winery.
KATHY’S CORNER
The Hunnysuckle name is intended to
describe the feel and fragrance of this small,
select bottling of Sauvignon blanc. It’s
luscious, it’s velvety and it’s styled after the
exquisite white wines of Bordeaux.
This wine is barrel-fermented and aged ”sur
lies”, however our version does not include
Semillon. We intentionally bottle age it 3-4
years to ensure seamless textures upon
release.
Hunnysuckle is for those who crave
sophisticated white wine, for those who
appreciate and understand the European
expression of elegance and for those who are
foodies and expect more from their white
wine selections.
With Hunnysuckle we celebrate luxurious
textures in wine and successfully tones the
racy expression of Sauvignon blanc. It exhibits
silky qualities and flaunts a certain “sweet”
aromatic that comes only with patient bottle
aging.
I invite you to enjoy the charm of our graceful
and sophisticated creation.
With cheers!
WWW.F IDDLEHEADCELLARS. COM
THE WINE
 Our wine of
“Sideways”
fame…correctly
and lovingly
described for its
layers of delicate
spice, with little
hints of clove,
resulting from
admired aging in French oak. Ten months in the barrel
and then years of bottle aging prior to release.
 And not just any oak, but the most refined (and most
expensive) kind: 3-year air-dried French oak, select
tight grain staves, exclusively from the Damy
cooperage.
 The wonderful bouquet of understated figs, mandarin,
fennel and dried herbs begs a meal for companionship
like seared scallops or salmon with peach salsa.
 Non-malolactic, offering creamy richness without being
buttery in taste. Amazingly bright in acidity from its
Happy Canyon AVA roots; its long, persistent finish is a
treat to the palate.
 pH 3.39 / TA 5.8 / alc 14.2
 Only 123 cases bottled June 2009.
• 1597 E. CHESTNUT AVE , LOMPOC, CA 93436 • 800.251.1225 • INFO @FIDDLEHEADCELLARS .COM
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Sta. Rita Hills
Rosé of Pinot Noir
Is this a saignée (a n early juice “bleed” from a red
wine fermentation with the intention of concentrating
the red wine…where the pink is just an afterthought?
Nope! That’s why it’s got so much character. The
entire grape cluster is dedicated to this wine and we
farm the grapevines exactly like our most expensive
wines.
How does this Rosé get that great salmon color?
In most red grapes, the skins carry the anthocyanins
that color the juice and wine. At Fiddlestix Vineyard,
we pick when the grape skins are “flavor” and “color”
ripe; then we remove the stems and allow 48 hours
of juice contact with the skins and manually mix the
vats 2x/day. The now colored juice (or free run) is
transferred to tank and the skins (with trapped juice)
are lightly pressed and combined in the tank. All the
juice is then cold fermented to dryness.
KATHY’S CORNER
This flirty, dry Rosé of Pinot Noir delivers
something for everybody, anytime. Incredibly
versatile…it’s great for a sip, romantic toast or
warm weather excursion. Its stunning pinkcoral hue, dry finish and round textures make
it an easy pick. Unlike “ordinary” rosés, in
Pink Fiddle the entire Pinot noir grape is
dedicated to making this wine. Gentle
pressing imparts that classic Fiddlestix
Vineyard spice and pomegranate-cranberry
freshness. It’s simply delicious; no wonder the
French routinely incorporate “pink” into their
food and wine agenda. And now we have, too!
 Vintage: 100% 2013
 Varietal: 100% Pinot Noir
 AVA: 100% Sta. Rita Hills, Santa
Barbara County, Pinot-central!
 Vineyard: 100% Fiddlestix, Estateowned, known for low yields, great color
extraction, concentration and spice
layers.
 Clones: Dijon 115, 113 & Pommard 5
 Harvest Date: September 3, 2013
Night harvested, hand-picked, handsorted in the Vineyard.
How do you describe this wine?
Expressive aromatics on the nose and abundant
flavors on the palate. Aromatically you detect hints
of red fruits, from raspberry to strawberry to cherry,
along with delicious rhubarb notes and lingering allspice throughout. Smooth, creaminess meets vibrant
acidity and finishes with explosive minerality, all
courtesy of our Vineyard located at mile marker
7.28. Think of this as another red wine for
discriminating white drinkers!
When should we drink this wine?
Immediately and often! We release this wine just
before Valentine’s Day, two months after bottling, in
order to highlight its distinctive bouquet, which is
best enjoyed when this wine is young and fresh.
Any food pairing recommendations?
Try it with fennel and rosemary
rubbed pork loin, spicy arugula
with cara cara oranges and 10
year aged balsamic vinaigrette
or mussels and shrimp saffron
paella.
Best thing about this wine?
Our annual release celebration,
Pinkie’s Party, of course! Join
us at the winery on the Saturday before Valentine’s
Day when Pinkie makes her debut, with specially
paired foods and an abundance of flowing Pink
Fiddle. What better way is there to enjoy this wine?
 Alcohol: 12.6%
 Cases Produced: 344
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• 1597 E. CHESTNUT A VE, LOMPOC, CA 93436 • 800.251.1225 • INFO@ FIDDLEHEADCELLARS.COM
SPECIALIZING IN SUSTAINABLY PRODUCED SAUVIGNON B LANC AND PINOT N OIR • Appreciate the Difference
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Sta. Rita Hills
even Twenty Eight
FIDDLESTIX Vineyard Pinot Noir
THE ESTATE VINEYARD and THE VINTAGE
 Fiddlestix - located in the heart of the Sta. Rita Hills on
Santa Rosa Road at mile marker 7.28. On the north
side of a tight east-west running valley, fog hovers over
our vines until mid-morning when afternoon breezes
take over and hold temperatures below 75° F. The welldrained, clay loam soils are loaded with chirt and
Monterey shale.
 35 unique blocks of Pinot noir, across 100 acres first
planted in 1998, are meticulously farmed with
sustainability as the guiding force.
 2010 possessed above average rainfall (28 inches) and
cooler temperatures, prolonging the growing season
well into September to achieve one of our later harvests
at Fiddlestix. Beginning on September 25 th, after a wellneeded burst of heat a week before, each block was
hand-harvested and hand-sorted in the cool early
morning hours. This 2AM rendezvous under tractor light
guarantees our extremely fragile fruit is picked during
the coolest time of night.
THE WINE
KATHY’S CORNER
The most admired wines reflect their
sense of place, their place of distinction,
the place that creates their unique and
unquestionable personality. Our 2010
Seven Twenty Eight exemplifies what a
pleasure it is to see an ever-evolving
vineyard continue into its maturity. The
classic hallmark of Fiddlestix Vineyard
has always been the tangible interplay
between the rich earth, that sensation of
dust and wood coming together to form
an intense sense of place, and the
puncturing bursts of dark red fruit, yet
with each successive year the vineyard
continues to add alluring tasting aspects.
This year was no exception. Through the
maturation process of the vineyard, as
the vines grow bolder in the clay that
populates the soil, and with the
continued refinement of the constant
care and attention our vineyard
management team gives to the land, we
better understand what the potential for
our 100 acres of Pinot noir truly is. Taste
and you shall receive!
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 A mixture of clones ensure diversity on the palate, including
Pommard 4 (24%) and 5 (14%), and Dijon clones 667
(22%), 777
(21%), 113
(13%), and 115
(6%), each adding
its own unique
personality.
 Fermented in
small, open-top
vats, allowing 2
weeks of skin
contact, and aged 16 months in our favorite selection of
tight-grain French oak - 35% new (Rousseau, Bel Air,
Cadus, Saury & Seguin Moreau). Held a minimum of an
additional two years in bottle to allow the Pinot charm
to shine in all its glory!
 2010 represents perhaps our most spice-intensive
‘728’ yet. With a bouquet defined by the classic
Fiddlestix notes of black cherry and cola, along with
hints of clove, nutmeg, and anise peppering the nose
throughout, this silky and seductive wine continues to
evolve in your glass. Touches of raspberry and
blackberry greet the taster, while notes of sassafras and
vanilla finish the wine with a mouthwatering conclusion.
It’s bright, vibrant and SEXY!
 2673 cases bottled. pH-3.42, TA-6.36 g/100ml, alc-14.1%
• 1597 E. CHESTNUT A VE, LOMPOC, CA 93436 • 800.251.1225 • INFO@ FIDDLEHEADCELLARS.COM
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Sta. Rita Hills
even Twenty Eight
FIDDLESTIX Vineyard Pinot Noir
THE ESTATE VINEYARD and VINTAGE
 Located in the heart of the Sta. Rita Hills on Santa Rosa
Road, Fiddlestix Vineyard is the confluence of an
exceptional growing environment that meets the finicky
demands of Pinot noir. On the north side of a tight
east-west running valley, fog hovers over our vines until
mid-morning. Coastal afternoon breezes then blow
through the Santa Rita Hills, ensuring cool grapes over a
lengthy day of sunshine. Temperatures infrequently rise
above 75 °F. The soil is well-drained clay loam loaded
with chirt and Monterey shale, specifically of the Gazos
and Botella soil series. Truly a Pinot noir paradise!
 35 unique blocks of Pinot noir, across 100 acres first
planted in 1998, are meticulously farmed with
sustainability as the guiding force.
KATHY’S CORNER
The most admired wines reflect their
sense of place, their place of distinction,
the place that creates their unique and
unquestionable personality. At
Fiddlehead, my objective was to find the
place where Pinot noir was unmistakably
Pinot noir. This release was made
thirteen years after purchasing the
ground that I believed was indeed a very
special place, the place that now lies in
the heart of what achieved the AVA Sta.
Rita Hills (in 2001), on Santa Rosa Road,
at mile marker 7.28. That place is
Fiddlestix Vineyard. This wine
purposefully bears its place name, Seven
Twenty Eight, to recognize its “roots”,
and to give reason to its personality. The
winemaking respects this sense of place
with traditional, non-invasive and nonmanipulative winemaking, and with a
commitment to creating expressive wines
that demand an extraordinary vineyard.
Its richness and yet restrained
expression remind us of those
historically exceptional homes for
Pinot noir.
Enjoy with cheers! KJ
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 2009 enjoyed a relatively “normal” crop and frost-free
year, with relatively low rainfall, averaging about 10.5
inches. Phenology: budbreak the 3 rd week of March;
bloom the 3 rd – 4 th week of May; veraison the 2nd week
of August. A nice little
heat burst August 27September 3
prompted the start of
harvest at Fiddlestix on
September 5, with an
even-paced month to
empty the Vineyard.
All fruit was harvested
in the coolness of the
night to protect our
perfectly ripe and
fragile fruit.
THE WINE
Fiddlestix Vineyard by Luis Ramirez
 A mixture of clones ensure diversity on the palate. Included
is a selection of six clones: Pommard 4 and 5, and Dijon
clones 667, 777, 113, and 115, each adding significant
layers to the palate as a reminder of the intensity of place.
 Fermented in small open-top vats, allowing 2 weeks of skin
contact, and aged 16 months in our favorite selection of
tight-grain French oak - 35% new (Rousseau, Bel Air,
Cadus, Saury & Seguin Moreau). Held a minimum of an
additional two years in bottle to allow the Pinot charm
to shine in all its glory!
 “728” signature spice of black cherry cola, star anise
and black pepper, and dusty aromatics. Buttery mouthcoating tannins dance on the palate and linger with
grace. Bright, vibrant and SEXY!
 3050 cases bottled. pH-3.53, TA-0.59 g/100ml, alc-14.2%
• 1597 E. CHESTNUT A VE, LOMPOC, CA 93436 • 800.251.1225 • INFO@ FIDDLEHEADCELLARS.COM
SPECIALIZING IN SUSTAINABLY PRODUCED SAUVIGNON B LANC AND PINOT N OIR • Appreciate the Difference
FIDDLEHEAD
Sta. Rita Hills
FIDDLESTIX Vineyard Pinot Noir
CELLARS
THE ESTATE VINEYARD and VINTAGE
 Fiddlestix Vineyard is located in the heart of the Sta. Rita
Hills on Santa Rosa Road. In our unique east-west running
valley, fog hovers over our vines until mid-morning and
then coastal breezes take over the direct cooling influence.
The soil is well-drained clay loam and imparts coveted
spice, volume and concentration in Fiddlestix wines. We
meticulously farm with sustainability as our guiding force.
 Vintage 2009 was a frost-free year with low rainfall,
dropping about 10.5 inches at Fidddlestix. Budbreak
occurred the 3rd week of March; bloom stretched into the
3rd and 4 th week of May; and veraison took hold the 2nd
week of August. A nice little heat burst between August
27-September 3 prompted the start of harvest at
Fiddlestix on September 5, with an even-paced month to
empty the Vineyard. All our fruit is harvested in the
coolness of the night to protect our perfectly ripe and
fragile fruit.
 Night harvested September 5 – October 1, 2009
THE WINE
KATHY’S CORNER
Lollapalooza says it all! This English
expression that implies “wow” is defined as
“the best of its kind”. Perry Farrell used it
for his rock concerts and I was lucky
enough to obtain the trademark for wine.
And it’s a good story. At Fiddlehead, I
became an early believer in the cool
climate segment of the Santa Ynez Valley
now known as the Sta. Rita Hills AVA. I
invested in land on Santa Rosa Rd, right in
the heart of this awesome district. And now
Fiddlestix Vineyard has grown up and
supports incredible Pinot noir vines that
produce wines with charm and finesse year
after year. But as good as the place is, and
as good as our farming is, and as good as
our marriage of clones, wines and barrels
is, we know that by virtue of the changing
vintage, some barrels are destined to have
that glow, that silkier texture, that cut
above elegance that cannot be predicted.
We taste every barrel over and over and
find those few barrels that deliver more.
The search is almost as good as the wine.
That’s our Lollapalooza!
Enjoy with Cheers!
 We love, love, love this
wine. It’s loaded with
boysenberries and
white pepper and
simply sings to your
palate. Its restrained
beauty is what every
Pinot noir is meant to
be. It exhibits dusty
tannins, expansive flavors, hints of laurel and chicory and
benefits from our 15th leaf of maturity in the Vineyard.
 This spectacular wine is expansive, mouth watering, and
tremendously satisfying. It benefits from grapes that were
field sorted, fermented in small batches in traditional opentop vats, with scrupulous attention given to each barrel as a
personality of its own. Our discriminating selection process
meticulously shrinks 100 acres of Fiddlestix Pinot Noir into
just over 200 cases of the most delicious wine.
 About 35% new oak (specifically the more cherished tight-grain,
3-year air dried selections) weave into the wine slowly, imparting
longevity and finesse. Favorite coopers include Rousseau, Cadus,
Bel Air, and Seguin Moreau. Our commitment to15 months in
the barrel and patience during several years of bottle age prior to
release are always rewarded with every sip.
 Clonal composition and Chemistry for the nerds out there:
20 % - 113, 32% - Pommard, 26% - 667, 12% - 115, 10% 777; pH 3.53, 5.9 g/L Acid, 14.4% Alc.
 Only 11 barrels were selected (225 cases produced), isolating
the elusive best of the cellar!
1597 E. CHESTNUT AVE , LOMPOC, CA 93436 • 800.251.1225 • WWW .FIDDLEHEAD CELLARS.COM
SPECIALIZING IN SUSTAINABLY PRODUCED SAUVIGNON BLANC AND PINOT N OIR • Appreciate the Difference
FIDDLEHEAD CELLARS
Willamette Valley
2011 OLDSVILLE RESERVE
Oregon Pinot Noir
THE VINEYARD and THE VINTAGE
 Pick Date: October 27, 2011, just days before Halloween!
 AVA: 100% Alloro Vineyard, located in the North
Willamette Valley Chehalem Mts.
 Vineyard Source: The 78-acre Alloro Vineyard, planted in
1999 is L.I.V.E. and I.O.B.C. Certified Sustainable. It is
situated on a southwest facing slope on Laurel Ridge,
perched at a 700-foot elevation. Its Laurelwood soil is
comprised of decomposed volcanic material below a top
layer of ancient sedimentary soil. Fiddlehead controls
specific blocks that are meticulously farmed to our
specifications.
 Vintage Notes: A bit of a nail-biter. Very cool (lowest heat
accumulation in decades) and very long…one of the latest
on record. Budbreak was delayed about 2 weeks, but the
ideal weather at flowering set a relatively large crop.
Overcast skies during late spring and early summer
coupled with a few showers slowed ripening and forced
significant thinning. Fortunately, our grapes were harvested
under sunny skies and we liked the moderate alcohols.
KATHY’S CORNER
This favorite Oregon bottling called
“OLDSVILLE RESERVE” is named after
the winery address, Oldsville Road in
McMinnville, where I made my first 15
vintages of Oregon Pinot noir. More
recently, I am able to take even better
care of the fruit by processing the grapes
at my own facility in Lompoc, CA. After
working diligently to farm for the vintage,
maintain healthy soils, pull leaves and
reduce crop as necessary, the decision of
when to harvest is delicately determined
around the vine and grape maturity, with
consideration to the imminent weather
conditions. I am always in the vineyard at
harvest to field sort and to offer direction
on picking strategy. The cool early
morning fruit is gently layered into
shallow grape bins and immediately
loaded into a refrigerated truck for
transportation to my Lompoc winery.
The fruit arrives in superb condition and
at ideal temperatures.
From vine to bottle…enjoy with Cheers!
 Harvest Notes: Hand-harvested at “sun up”, picking a total
of 6.2 tons, including the Pommard clone (24%) and Dijon
clones 114 (24%), 777 (41%) and 115 (11%). Perfectly
chilled in route to CA for processing.
THE WINE
 Enticing aromas
of baked cherry
pie; hints of rose
petal, cedar and
nutmeg exude
after the first
pour. A smooth,
creamy start
gives way to
concentrated
flavors of cherry and cola, with touches of dried thyme and
fresh sage, leading to what we affectionately refer to as the
“forest floor”. Subtle hints of all-spice and freshly crushed
black pepper round out the finish. In one word: elegant!
 100% de-stemmed and fermented in small lots with
significant whole berry contribution. Delicately punched
down twice daily. Aged 11 months in tight-grain French
oak, combining new, once and twice used barrels from 4
cooperages. Prior to release, additionally aged in the
bottle for toned tannins and satisfying suppleness.
 3.52 pH / 5.87 g / L Acid / 12.9% Alcohol
 321 cases produced
WWW .FIDDLEHEAD CELLARS.COM
• 1597 E. CHESTNUT AVE , LOMPOC, CA 93436 • 800.251.1225 • INFO @FIDDLEHEADCELLARS. COM
SPECIALIZING IN SUSTAINABLY PRODUCED SAUVIGNON BLANC AND PINOT N OIR • Appreciate the Difference
FIDDLEHEAD CELLARS
Willamette Valley
2010 OLDSVILLE RESERVE
Oregon Pinot Noir
KATHY’S CORNER
This favorite Oregon bottling called
“OLDSVILLE RESERVE” is named after
the winery address, Oldsville Road in
McMinnville, where I made my first 15
vintages of Oregon Pinot noir. More
recently, I am able to take even better
care of the fruit by processing the grapes
at my own facility in Lompoc, CA. After
working diligently to farm for the vintage,
maintain healthy soils, pull leaves and
reduce crop as necessary, the decision of
when to harvest is delicately determined
around the vine and grape maturity, with
consideration to the imminent weather
conditions. I am always in the vineyard at
harvest to field sort and to offer direction
on picking strategy. The cool early
morning fruit is gently layered into
shallow grape bins and immediately
loaded into a refrigerated truck for
transportation to my Lompoc winery.
The fruit arrives in superb condition and
at ideal temperatures.
From vine to bottle…enjoy with Cheers!
THE VINEYARDS and THE VINTAGE
 AVA: 100% Alloro Vineyard, located in the North
Willamette Valley Chehalem Mts.
 Vineyard Source: The 70-acre, L.I.V.E. certified and
sustainably farmed Alloro Vineyard was planted in
1999. It is situated on a southwest facing slope on
Laurel Ridge, perched at a 700-foot elevation. Its
Laurelwood soil is comprised of decomposed volcanic
material below a top layer of ancient sedimentary soil.
Fiddlehead controls specific blocks that are
meticulously farmed to our specifications.
 Vintage Notes: A vintage to cherish, and perhaps the
coolest vintage in 30 years. We harvested on October
20 th, 2010, a full 2 weeks later than the prior vintage,
after 2 “delicious” sunny weeks. Bud break was fairly
normal (2nd week of April) and veraison set in after the
first week of September. Cooler than normal spring,
summer and bloom temperatures slowed maturation
and resulted in light cluster weights while additional late
season thinning compounded the low yields. Overall,
yields were down about 20%. Terroir expression is very
precise this year with a wonderful balance of fruit and
herbal spice box.
 Harvest Notes: Hand-harvested at “sun up”, picking a
total of 6.5 tons, including the Pommard clone (22%)
and Dijon clones 114 (47%) and 777 (31%).
THE WINE
 A silky,
gloriously pretty
wine with
layered flavors,
concentration
and depth.
Brimming with
delicate berry
flavors and
strong mineral
components. Focused and fragrant and reminiscent of
familiar Burgundian aromatics. Complex aromas suggest
a sachet of delicate dried herbs, sweet pipe tobacco,
red fruit and pumpkin pie spice. Immediately
approachable with silky, smooth tannins.
 Fermented with significant whole berry contribution in
small open-top vats.100% destemmed. Aged 11
months in tight-grain French oak, 35% new. Prior to
release, additionally aged in the bottle for seamless
textures and most satisfying expression of place.
 3.60 pH / 6.75 g / L Acid / 14.1% Alcohol
 321 cases produced
WWW.F IDDLEHEAD CELLARS .COM
• 1597 E. CHESTNUT A VE, LOMPOC, CA 93436 • 800.251.1225 • INFO@ FIDDLEHEADCELLARS.COM
SPECIALIZING IN SUSTAINABLY PRODUCED SAUVIGNON B LANC AND PINOT N OIR • Appreciate the Difference
FIDDLEHEAD
CELLARS
Santa Ynez Valley
2013 S w e e t i e
Sauvignon Blanc
THE VINEYARD and THE VINTAGE
 Harvest Date: September 17, 2013.
 2013 Vintage Notes: With a significantly lower than
average rainfall, our grapes benefitted by displaying
exceptional fruit concentration, mouthwatering roundness
and elevated varietal intensity.
 Vineyard: 100% Vogelzang Vineyard, Block “D”. Clone 1,
 The Farming: Our per-acre contract allows for a wineryvineyard partnership that readily benefits the finished wine.
We are proud of the meticulous, flavor-driven, sustainable
farming that defines our Happy Canyon sources. The
grapes are picked in the cool, early morning hours, handsorted in the vineyard and whole-cluster pressed to
preserve freshness and delicacy in the finished wine.
 The AVA: “Happy Canyon of Santa Barbara”. This bucolic
canyon is nestled within the eastern boundary of the Santa
Ynez Valley AVA, on the Los Padres side of Highway 154.
Its cool, fog-laden evenings and warm daytime
temperatures allow for the preservation of the natural
grape acidity while unwanted “green” flavors give way to
enticing fruit-based layers.
KATHY’S CORNER
Sweetie is just that : an irresistible little
darling delight, fashioned as an easy-tolove, lighter-style dessert wine. This wine is
all about balance and strives to tame the
“excessive” in too many dessert wines. It is
delightfully and subtly fragrant, surprisingly
light on the palate and wonderfully
concentrated without being heavy. If you
crave a little something sweet at the end of
a meal, then Sweetie is for you! Simply
delicious on its own, but also a treat with salty
blue cheese, fruit tarts or a silky crème brulée.
With end-of-the-meal cheers!
THE WINE
 Picked three weeks later than our dry-style Sauvignon
blancs, the extended hang time translated into a more
tropical expression without sacrificing the distinctive Happy
Canyon minerality. Honey and marzipan highlight the
primary aromatics, with orange blossoms and roasted
Bartlett pears poking through as an afterthought.
Grapefruit and apricot flavors lead on the palate, while a
touch of lemon zest and lively acidity create this wonderful
stand-alone dessert of “quiet intensity”… so delightfully
lifted in its weight and perception!
 After the grapes are whole-cluster pressed, the juice is
frozen, allowing us to maintain the sweetest fractions
without forfeiting flavors and body. Cold fermented solely
in stainless steel to preserve the natural fragrance and
bright acidity of the grape. It’s our modified version of “ice
wine”!
 10.3% residual sugar, 12.9% alcohol, 3.23 H, 8.1 g/L TA
 Only 85 cases (375 ml) produced. Serve well-chilled.
WWW.F IDDLEHEAD CELLARS .COM
• 1597 E. CHESTNUT A VE, LOMPOC, CA 93436 • 800.251.1225 • INFO@ FIDDLEHEADCELLARS.COM
SPECIALIZING IN SUSTAINABLY PRODUCED SAUVIGNON B LANC AND PINOT N OIR • Appreciate the Difference
FIDDLEHEAD
CELLARS
THE VINEYARD and THE VINTAGE
Santa Ynez Valley
2012 S w e e t i e
Sauvignon Blanc
 Source: A Grassini Vineyard selection. Located in the
picturesque Happy Canyon at the eastern boundary of the
Santa Ynez Valley AVA.
 Harvest Date: September 1, 2012.
 2012 Vintage Notes: In spite of what many vintners
described as a long, late vintage, we were ecstatic that our
properties picked on a normal schedule with normal crop
loads.
 The Farming: Our per-acre contract allows for a wineryvineyard partnership that readily benefits the finished wine.
We are proud of the meticulous, flavor-driven, sustainable
farming that defines our Happy Canyon sources. The
grapes are picked in the cool, early morning hours, handsorted in the vineyard and whole-cluster pressed to
preserve freshness and delicacy in the finished wine.
 The AVA: “Happy Canyon of Santa Barbara”. This bucolic
canyon is nestled within the eastern boundary of the Santa
Ynez Valley AVA, on the Los Padres side of Highway 154.
Its cool, fog-laden evenings and warm daytime
temperatures allow for the preservation of the natural
grape acidity while unwanted “green” flavors give way to
enticing fruit-based layers.
THE WINE
KATHY’S CORNER
Sweetie is just that: an irresistible little
darling delight, fashioned as an easy-tolove, lighter-style dessert wine. This wine is
all about balance and strives to tame the
“excessive” in too many dessert wines. It is
delightfully and subtly fragrant, surprisingly
light on the palate and wonderfully
concentrated without being heavy. If you
crave a little something sweet at the end of
a meal, then Sweetie is for you! Simply
delicious with salty blue cheese, fresh ripe
pears and some toasted nuts. Also a great
match with a fruit tart or crème brulée.
With end-of-the-meal cheers!
WWW.F IDDLEHEAD CELLARS .COM
Kathy
 Delightfully
fragrant and
reminiscent of
a mixed
bouquet of
orange
blossoms and
white
peaches.
 Grapes are
allowed a little
extra hang
time, whole
cluster pressed and then frozen rock hard. The sweetest
fractions are retained for fermentation…it’s our modified
version of “ice wine”!
 Cold fermented solely in stainless steel to preserve the
natural fragrance and bright acidity of the grape. Nonmalolactic.
 8.8% residual sugar, 10% alcohol, 3.09 pH, 8 g/L TA
 Only 57 cases (375 ml) produced. Serve well-chilled.
• 1597 E. CHESTNUT A VE, LOMPOC, CA 93436 • 800.251.1225 • INFO@ FIDDLEHEADCELLARS.COM
SPECIALIZING IN SUSTAINABLY PRODUCED SAUVIGNON B LANC AND PINOT N OIR • Appreciate the Difference