Harvest Date November 3

Growing Season A summer of moderate, stable weather in the Carneros created ideal conditions to develop intense flavors and complexity in the grapes. The warm Indian summer and extended hang-time fully ripened the fruit to produce some of the best wines of the decade.

Winemaking

• Hand-harvested grapes
• Fermented in small, open-top stainless steel fermentors
• 5-day cold soak, 19 days total maceration
• Fermentation with indigenous yeasts
• Spontaneous malolactic fermentation in barrels
• Aged 19-months in Taransaud French oak barrels, 73% new
• Bottled unblended, unfined and unfiltered, June, 2001