Harvest Date September 12 - 15

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 4 ton open-top stainless steel fermentors
• 4-5 day cold soak, 22 days total extended maceration
• Cap hand punched
• Fermentation by indigenous yeasts only
• Native malolactic fermentation in barrels
• Aged 15 months in small French oak barrels, 68% new
• Bottled unfined, unfiltered January, 2002