Harvest Date September 18

Harvest Brix 25.4°

Growing Season 2009 began with an abundance of spring rain followed by mild, steady summer temperatures that set the stage for nearly ideal pinot noir and chardonnay 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, open-top stainless steel fermentors with indigenous yeasts
• 5 day cold soak, 16 days total maceration
• Hand-punched cap
• Concurrent, spontaneous malolactic fermentation in barrels
• Aged 15 months in French oak barrels; 67% new
•  Unfined and unfiltered; bottled January 2011