Harvest Date September 21 – October 8

Growing Season The Russian River Valley experienced unusual cooling and warming trends throughout the growing season of 2003, calling for meticulous work in the vineyard from spring to fall. Careful attention to the vines, combined with generous amounts of sunlight over the long days of summer, reaped fruit of complexity and intensity.

Winemaking

• Hand-harvested grapes
• Fermented in small, open-top stainless steel fermentors with indigenous yeasts; 5 months to completion
• 5-day cold soak, 21 days total maceration
• Hand-punched cap
• Spontaneous malolactic fermentation in barrels; 3 months to completion
• Aged 12 months in small French oak barrels; 54% new
• Unfined and unfiltered; bottled January 2005