Harvest Date September 19 – October 17

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 small, open-top stainless steel fermentors
• 4-5 day cold maceration, 20 days total maceration
• Fermentation with indigenous yeast
• Spontaneous malolactic fermentation in barrel
• Aged 20-months in Demptos and Taransaud French oak barrels, 72 % new
• Unfined and unfiltered; bottled June 25 and 26, 2002
• Varietal Composition: Cabernet Sauvignon 87% /Petite Verdot 7 % / Cabernet Franc 3% /Merlot 3%