Harvest Date September 25

Growing Season Extended, cool spring weather resulted in late bud break. A long, temperate growing season followed, allowing for slow, full and even ripening of the fruit. Harvest began later than usual, especially in Carneros where lower nighttime temperatures necessitated longer hang time.

Winemaking

• Hand-harvested grapes
• Fermented in small, open-top stainless steel fermentors with indigenous yeasts
• 5-day cold soak, 18 days total maceration
• Hand-punched cap
• Concurrent, spontaneous malolactic fermentation in barrels; 3 months to completion
• Aged 11 months in French oak barrels: Francois Freres, Remond, Damy,; 70% new
• Unblended, unfined and unfiltered; bottled September 2006