Harvest Date October 6 – October 23

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 closed-top stainless steel fermentors with indigenous selected yeasts
• 6-day cold soak, 29 days total maceration
• Spontaneous malolactic fermentation in barrels
• Aged 20 months in French oak; 74% new
• Varietal Composition: 98% cabernet sauvignon, 2% petite verdot
• Unfined and unfiltered; bottled June 2011