sweet oak flavors and a subtle cream texture from
the sur lies aging and malo-lactic fermentation, give the wine
a delicious mouthfeel and lengthy finish while the tank
ferment portion keeps the wine bright, crisp and lively.
The 2007 growing season was a wonderful year for grape growing. Overall, it was a very dry, cool. Winter
temperatures were warmer than normal into spring resulting in earlier budding, bloom and set in the vineyards
across all varieties. Few days in summer topped 100 degrees, fewer days in the 90s than normal, and this meant less
irrigation, allowing the grapes to mature naturally and slowly. A brief heat spike around Labor Day added the boost
of sugar development that growers were looking for to complement the excellent acid structure developed in the
white varieties. Harvest commenced in mid-August and was evenly paced. With wines of incredible intensity and
concentration, 2007 looks to be the best vintage in many years.
14% barrel (5 mos), 86% tank,
17%malo-lactic, 3% new oak