Harvest Date October 14

Growing Season 2006 was slightly cooler overall than 2005 and began with delayed bud break due to a long, wet spring. The weather warmed in May, continuing through summer and into fall to provide the extended growing season needed for fruit to ripen fully.

Winemaking

• Hand-harvested grapes
• Whole cluster, direct to press, cold
• Barrel fermented with indigenous yeasts; 4 months to completion
• Concurrent, spontaneous malolactic fermentation in barrels
• Aged 15 months in French oak barrels; 67% new
• Aged on the lees; biweekly bâtonnage
• Unblended, unfined and unfiltered; Bottled January 2008