Harvest Date September 12

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
• Fermented in small, open-top stainless steel fermentors with indigenous yeasts; 2 months to completion
• Spontaneous malolactic fermentation in barrels, 6 months to completion
• Aged 16 months in French oak barrels from Remond, Francois Freres, and Cadus; 88 % new
• Unblended, unfined, unfiltered; bottled January 2004