Harvest Date September 17 – October 22

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 (crop).

Winemaking

• Hand-harvested grapes
• Fermented in 5-8 ton closed-top stainless steel fermentors with indigenous yeasts
• 4-7 day cold soak, average 29 days total maceration
• Spontaneous malolactic fermentation in barrels ; 5 to 6 months completion
• Aged 21 months in oak barrels (90% French; 10% American); 74% new
• Varietal Composition: Cabernet Sauvignon 94% / Merlot 6%
• Unfined and unfiltered; bottled July 2005