Nose

The aroma profile of our 2000 Reserve combines guava and lichee with baked Braeburn apples and Asian pears. There are also hints of toasted cinnamon, nutmeg and caramelized fruit essence.

Palate

Its broad depth of exotic and autumn fruit flavors is integrated with bright acidity and barrel influence to produce a full, rich and complete aged sparkling wine that can be enjoyed now or for years to come.

Growing Conditions

In 2000, mild spring weather paved the way for a long growing season. Cool and foggy weather in June and July set the course for harvest to begin mid-August, allowing some of the cool vineyard sources to mature into October. This weather dynamic produced Pinot Noir with ripe red fruit, refined tannins and lively acidity. County Composition: 46% Napa, 38% Mendocino, 12% Sonoma, 4% Marin

Bottling

Bottled: April 18, 2001

Winemaking

More than 80 cool-climate vineyard sites in Carneros, Anderson Valley and the Sonoma and Marin coastal areas are managed each year to achieve the best possible fruit for our sparkling wines. Hand-picking, early-morning harvesting, and light pressing are critical. Small amounts of select Chardonnay are included in the blend to lend additional backbone and length to the palate. Distinct barrel and malolactic fermentation lots are layered in to provide viscosity and depth. Extensive tasting is conducted over the winter months, with as many as 200 base wines being taken into consideration. Barrel Fermentation: 40% Principal Pinot Noir Blocks Napa-Carneros: Hyde, Richburg Anderson Valley: Corby 32, Corby Old

Aging

Following bottle fermentation, each bottle is aged in contact with its own yeast in our historic Diamond Mountain hillside caves for 4 years, 9 months sur lie. The finishing dosage is the result of comprehensive trials to fine-tune balance of flavor and acidity.