Harvest Date October 2 – 9

Growing Season The 2003 growing season began as a difficult one with hot and cold spikes. Rain in late spring prolonged bud break, and resulted in unusual ripening patterns. Diligent work in the vineyard however, throughout a consistently warm summer, resulted in wines of complexity and power.

Winemaking

• Hand-harvested grapes
• Whole cluster press, cold
• Barrel fermented with indigenous yeasts; 8 months to completion
• Concurrent spontaneous malolactic fermentation, 6 months to completion
• Aged 10 months in French oak barrels; 74% new, sur lies and stirred
• Unblended, unfined and unfiltered; bottled August 2004