Harvest Date October 3, 6 & 19

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
• Fermented in small, open-top stainless steel fermentors with indigenous yeasts
• 5 day cold soak, 18 days total maceration
• Spontaneous malolactic fermentation in barrels
• Aged 14 months in French Oak barrels; 82% new
• Unfined, Unfiltered, bottled in January 2008