Harvest Date October 2 – 9

Growing Season Diligent work in the vineyard to limit a large crop set helped optimize flavor intensity and richness in the grapes. Cool weather in late September and October extended the harvest providing for enhanced flavor development.

Winemaking

• Hand-harvested grapes
• Fermented in closed-top stainless steel fermentors with indigenous yeasts; 2 months to completion
• 5-day cold soak, 29 days on skins
• Spontaneous malolactic fermentation in barrels; 5 months to completion
• Aged 22 months in Taransaud and Seguin Moreau French oak barrels; 84% new
• Unblended, unfined and unfiltered; bottled June 2003