Harvest Date October 28
Growing Season Very low production vintage from wet spring conditions and overall cool year.
Winemaking
• Hand-harvested grapes
• Fermented in open-top stainless steel fermentors
• 5-day cold maceration, 32 days total maceration
• Fermentation indigenous yeast only
• Malo-lactic fermentation in barrels
• Aged 21-months in 225L tight-grain French oak barrels, 50% new Taransaud
• Unblended, unfiltered; bottled August 1994