Harvest Date September 19 & 25

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

Winemaking

• Hand-harvested grapes Fermented in small, open-top stainless steel fermentors with indigenous yeasts
• 5-day cold soak, 12 days total maceration
• Hand-punched cap
• Concurrent, spontaneous malolactic fermentation in barrels; 3½ months to completion
• Aged 11 months in French oak barrels: Francois Freres, Cadus, Remond, Damy, Alain Fouquet; 68% new
• Unblended, unfined and unfiltered; bottled August 2007