Harvest Date October 3

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, closed-top stainless steel fermentors with indigenous yeasts; 2 months to completion
• 5-day cold soak, 28 days total maceration
• Spontaneous malolactic fermentation in barrels ; 5 months to completion
• Aged 20 months in Taransaud French oak barrels; 86% new
• Unblended, unfined and unfiltered; Bottled June 2003