Harvest Date October 9

Growing Season 2009 began with an abundance of spring rain followed by mild, steady summer temperatures that set the stage for nearly ideal growing conditions. The well-set fruit ripened slowly allowing for an excellent balance of sugars and acids to develop. The resulting wines can be characterized as elegant and rich with profound depth and structure.

Winemaking

• Hand-harvested grapes
• Fermented in small, closed-top stainless steel fermentors with indigenous yeasts
• 6-day cold soak, 26 days total maceration
• Spontaneous malolactic fermentation in barrels
• Aged 20 months in French oak barrels; 100% new
• Varietal composition: 100% cabernet sauvignon
• Unfined and unfiltered; bottled June 2011