Harvest Date October 23 & 24

Growing Season Cool weather in late September and October extended the harvest, providing for enhanced flavor development. Crop size was limited due to diligent work in the vineyard to optimize flavor intensity and richness in the grapes.

Winemaking

• Hand-harvested grapes
• Fermented in open-top stainless steel fermentors
• 5-day cold soak, 20 days on skins
• Fermentation with indigenous yeasts
• Spontaneous malolactic fermentation in barrels
• Aged 19-months in Seguin Moreau and Louis Latour French oak barrels, 72% new
• Bottled June, 2002; unfined and unfiltered.