Below we present a timeline of the significant OV events by year, focusing on what happened in the vineyard, what kind of harvest we had, and what we made each year and whether the juice was from the estate or brought (and bought) in.  See our vintages and tasting notes for more information on each year's varietal vintages.  Also, some future plans are indicated.

1999		Prepared earth and planted Cabernet Sauvignon (Cab.S), Chardonnay and Merlot grapevines, installed winemaking laboratory, procured equipment, and tested basic winemaking techniques
2000		Harvested miniscule amount of Chardonnay from estate and tested winemaking procedures, made wine from grape juice from California, Washingtion & Oregon testing a variety of different processes
2001		Harvested nominal amount of Cab.S and Merlot, fermented the combined juice, made less than one case.  The results were exceptional
2002		Dealt with a sudden and major ant problem.  First complete harvest of all three varietals: Cab.S, Chardonnay and Merlot, fermented each separately and ran evaluations on the fundamental results.  Some cases are aging
2003		No harvest!  Vineyards attacked by sharpshooters, leading to unuseable leadened grapes.  Developed an agressive pruning technique to eradicate the Xylella bacterium.  made the "big three" varietal vintages from grapes shipped in
2004		Reasonable amount of grapes grew, but we did not harvest to allow grapevines to recover from sharpshooter attack, made the "big three" varietal vintages from grapes shipped in, experimented with different fermentation, oaking and filtering processes
2005		Vines are budding nicely, plan to harvest all three varietals this year.  Architects planning signficant expansion of laboratory, winery and vineyard areas
2006		Plans forming to double the number of vines, adding some new varietals, most likely Syrah and Zinfandel, maybe also some Pinot Noir (a notoriously difficult grape from which to produce wine)