Harvest Date September 2
Growing Season Spring conditions were warm and dry leading to an early bud break; moderate Summer temperatures afforded the berries extended time on the vine resulting in optimal maturity.
Winemaking
• Hand-harvested grapes
• Whole cluster, direct to press
• Barrel fermented with indigenous yeast, 6 to 8 months to completion
• Concurrent spontaneous malolactic fermentation
• Barrel aged 13 months, 92% new French oak, sur-lies and stirred
• Unblended, unfined, unfiltered; bottled December 1998