Harvest Date September 12 – 16

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; 1 month to completion
• Hand-punched cap
• Spontaneous malolactic fermentation in barrels; 5 months to completion
• Aged 11 months in small French oak barrels; 69% new
• Unblended, unfined and unfiltered; bottled August 2003