Harvest Date October 2, 9 & 11

Growing Season Excellent growing season; early bud break due to warm spring temperatures led to a long maturation process. An extended, warm summer gave the fruit time to ripen gracefully and fully express the combinations of sunshine and fog, hillside and wind, that is Carneros.

Winemaking

• Hand-harvested grapes
• Fermented in open-top stainless steel fermentors
• 5-day cold maceration, 28 days total maceration
• Fermentation with indigenous yeast
• Malolactic fermentation in barrels
• Aged 21-months in French oak barrels, 50% new Taransaud
• Unblended, unfined; bottled July 1998