Harvest Date September 29 – October 9

Growing Season A cold spring which resulted in late bud break, followed by a relatively warm summer, produced concentrated, big style wines. Additionally, much work in the vineyard to limit a large crop set helped to further optimize flavor intensity and richness in the grapes.

Winemaking

• Hand-harvested grapes
• Whole cluster press
• Barrel fermented with indigenous yeasts; 8 months to completion
• Concurrent spontaneous malolactic fermentation, 3 months to completion
• Aged 11 months in French oak barrels; 65% new, sur lies and stirred
• Unblended, unfined and unfiltered; bottled August 2003