Harvest Date August 28 and September 9 & 14

Growing Season Warm, dry spring conditions made for an early bud break. Moderate summer and mild fall temperatures allowed the berries extra time on the vine slowly and fully maturing the fruit. More than 40% of clusters were selectively “green thinned” to boost flavor concentration.

Winemaking

• Hand harvested grapes
• All fruit destemmed
• Fermented in small 3.5 ton open-top stainless steel fermentors
• 4 - 5 day cold soak, 18 days total extended maceration
• Cap hand punched
• Fermentation by indigenous yeasts only
• Native malolactic fermentation in barrels
• Aged 11 months in small French oak barrels, 42% new
• Bottled unfined, unfiltered December 1998