Harvest Date September 30

Growing Season The warm, dry soils at the end of February triggered bud-break a month early. A temperate summer with moderate, steady temperatures allowed the fruit to reach optimal maturity with additional time on the vine for the full development of character and flavors.

Winemaking

• Hand-harvested grapes
• Fermented in open-top stainless steel fermentors
• 5-day cold soak, 28 days on skins
• Fermentation with indigenous yeast
• Malolactic fermentation in barrels
• Aged 20-months in Taransaud oak barrels, 75% new
• Unblended, unfined; bottled July, 1999