Harvest Date October 17 – 22

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 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 Taransaud French oak barrels, 64% new
• Bottled unfined and unfiltered, July, 2003