Harvest Date October 26

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
• 6-day cold soak, 18 days total maceration
• Hand-punched cap
• Native malolactic fermentation in barrels
• Aged 18 months in Francois Frères and Remond French oak barrels; 63% new
• Unblended, unfined and unfiltered; bottled April 2011