Harvest Date October 25

Growing Season The growing season was comprised of cool spring weather followed by moderate temperatures throughout summer. Consistent work in the vineyard was required to maximize sun exposure and encourage full flavor development in the fruit. Much needed hot weather in mid-September secured an excellent harvest.

Winemaking

• Hand-harvested grapes
• Fermented in 5-ton closed-top stainless steel fermentors with indigenous yeasts
• 5-day cold soak, 32 days total maceration
• Spontaneous malolactic fermentation in barrels; 4 months to completion
• Aged 21 months French oak barrels; 82% new
• Varietal composition: 100% cabernet sauvignon
• Unblended, unfined and unfiltered; Bottled July 2005