2009 Estate Chardonnay, 2008 Zinfandel Reserve, and 2008 Red Dirt Red. The wines all showed a terrific upfront acidity. I'm a fan of natural acid in wine; a good acid presence tends to give wine an inherent energy, and it that also bodes well for aging.
My favorite wine of the tasting was the 2008 Red Dirt Red, a blend of Barbera, Syrah, Zinfandel, and a touch of Sangiovese. The wine tasted almost Gamay-like (Cru-Boo heads, take note), and was certainly leaning old-world overall. There was a good dose of acidity to go with the ripe berry fruit and iron. A wine that would go well with pizza, roast chicken, or grilled meat. A nice buy at $25.
This tasting event was especially interesting as we got to converse in real-time with the people making the wines. It was an informative experience learning about the history of Sonoma valley, organic farming, sustainability, and wine.