Harvest Date September 17 – 22

Growing Season Varying temperatures in Carneros throughout the spring and early summer resulted in smaller yields and therefore highly concentrated pinot noir.

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 10 months in small French oak barrels; 69% new
• Unblended, unfined and unfiltered; bottled August 2004