Harvest Date September 7 – 20

Growing Season The growing season began with warm, dry weather in March, resulting in early bud break. A long summer of even temperatures had a moderating effect, lowering yields and maximizing complexity in the fruit. Six days of heat in the first week of September increased flavor intensity and led to an early harvest.

Winemaking

• Hand-harvested grapes
• Fermented in small, open-top stainless steel fermentors with indigenous yeasts
• 4-7 days cold soak, 14-24 days total maceration
• Spontaneous malolactic fermentation in barrels; 1-2 months to completion
• Aged 11 months in small French oak barrels; 53% new
• Unfined and unfiltered; bottled September 2005