Each lot was hand sorted, destemmed with the high whole berry content.  They were cold soaked for 3-4 days before being fermented for 11-14 days with the maximum temperature of 90 degrees and then put through extended maceration for another two to three weeks.  The malolactic fermentation took place in the barrel. The wines were racked 5 times before being blended with Merlot and Cabernet Franc and bottled in June of 2007

From a long, cool growing season that culminated in late season ripening with very little dehydration, the wine shows the depth and balance in addition to the usual power and complexity.  The tannins are ripe and the fruit layered, so that the wine shows well with relatively a short amount of decanting. The aromas of sage, dried cherries and black fruit are followed by flavors of red currant, vanilla, dark chocolate and tobacco.  By our hillside standards, its tannin levels are normal.  Decanting is, as usual, the key to unlocking the wine’s complex flavors.  It is full-bodied, meant to be cellared for up to 8-10 years.