Recent Oakfield Vineyards vintages are listed below.  Some are estate wines, and others are from grapes imported from other locales, as noted.

2005

Zinfandel, SLO grapes, SG 1.064 @ 68 F, 3.85 pH, 30 min skin contact at 90 F, added 0.264 tsp/L (1 tsp/gal) tartaric acid, added 59.8 g/L C₁₂H₂₂O₁₁ (sucrose from cane sugar)

2004

Cabernet S., Woodbridge grapes, SG 1.092 @ 75 F, 3.65 pH, no chemistry, no blends

Chardonnay, B.C. grapes, SG 1.088 @ 73.6 F, 3.35 pH, no chemistry, no blends

Merlot, Stag's Leap grapes, SG 1.096 @ 74.8 F, 3.47 pH, no chemistry, no blends

2003

Chardonnay, 3.26 pH, F Series Blend is 25% Markham 2000

Cabernet S., 3.51 pH, F Series Blend is 33% BV Coastal CabS 2000

Merlot, 3.44 pH, no F Series Blend

2002

Estate Chardonnay, SG 1.092 @ 75 F, 3.44 pH, added 9.15 ml/gal NaS₂O₅, TA 0.62 g/L, added 2.88 g/gal tartaric acid

Estate Merlot, SG 1.075 @77 F, 3.30 pH, added 6.6 ml/gal NaS₂O₅, TA 2.5 g/L TA, added 10.8 g/gal tartaric acid, must's SG 203.4 g/L, added 74.6 g/L C₁₂H₂₂O₁₁ (sucrose from cane sugar)

2001

Estate Merlot, data pending

Estate Chardonnay, SG 1.102 @ 77 F, 3.45 pH

Estate Cabernet S., SG 1.085 @ 77 F, 3.21 pH