The 2006 vintage of our
barrel selection from the Dinner Vineyard is perfumed with Fuji
apple, crème brulèe and white flowers.
The palate is velvety and
mouth-filling, with concentrated flavors of apple, pineapple,
hazelnut and baked pie crust. Subtle accents of oak and white
ginger are accompanied on the finish by smoky, mineral notes that
contribute to the distinctive character of this wine.
2006 was slightly cooler overall than 2005 and
began with delayed bud break due to a long, wet
spring. The weather warmed in May, continuing
through summer and into fall to provide the
extended growing season needed for fruit to ripen
fully. Harvest began late but was accelerated by
mid-harvest rains in early October. Yields on
Sonoma Mountain were lower than elsewhere in
the Sonoma area.
Unblended, unfined and unfiltered; bottled August 2007.
♦ Whole cluster press; cold
♦ Barrel fermented with indigenous yeasts; 4 months to completion
♦ Concurrent spontaneous malolactic fermentation in barrels
Aged 11 months in French oak barrels; 91% new. Aged on the lees; biweekly bâtonnage.
Pale gold in color and viscous in the glass.