Harvest Date September 6 & 16

Growing Season The 2007 growing season was preceded by a mild, dry winter. Bud break came early and set a crop of small clusters and highly concentrated berries. Summer brought ideal weather with warm, even temperatures through veraison. Late summer heat spikes in Napa Valley were mediated by the cooling ocean breezes that reach Carneros from the bay. 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 small, open-top stainless steel fermentors with indigenous yeasts; 5% whole- cluster
• 5-day cold soak, 17 days total maceration
• Hand-punched cap
• Concurrent, spontaneous malolactic fermentation in barrels
• Aged 11 months in French oak barrels; 66% new
• Unblended, unfined and unfiltered; bottled August 2008