Harvest Date September 9 – October 14

Growing Season The 2007 growing season was preceded by a mild, dry winter. Bud break came early, setting a crop of highly concentrated berries in small clusters. Summer brought ideal weather with warm, even temperatures through veraison. Late summer brought several heat spikes followed by moderate temperatures that prevailed through harvest. Fruit had ample time for phenolics as well as sugars to reach optimum levels. The result was a slow, steady harvest of exceptional quality, with wines showing great intensity and structure.

Winemaking

• Hand-harvested grapes
• Fermented in closed-top stainless steel fermentors with indigenous selected yeasts
• 4-day cold soak, 29 days total maceration
• Spontaneous malolactic fermentation in barrels
• Aged 20 months in French oak; 65% new
• Varietal Composition: 98% Cabernet Sauvignon, 2% Cabernet Franc
• Unfined and unfiltered; bottled June 2009