Harvest Date September 29 – November 2

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; 9 months to completion
• Concurrent native malolactic fermentation in barrels; 9 months to completion
• Barrel aged 15 months, 75% new French oak, sur lies and stirred
• Unblended, unfined and unfiltered; Bottled January 2004