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 88 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 4 times before being blended and bottled in June of 2008.

From another long, cool growing season other than the month of July, most of fruit was picked late in the season with very little dehydration.  The wine shows unusual suppleness and balance in addition to the normal power and complexity common in our Cabernets.  The tannins are ripe and the fruit forward, so that the wine shows well with relatively a short amount of decanting. In addition to cedar, kirsch, and black fruit aromas, the mountain fruit component has given the wine a degree of sturdiness. Within this supple framework, the Calistoga portion of cabernet lends an abundance of juicy, intricate fruit flavors, including cassis, black cherries, plums, and blackberries. Carried through the finish by its balancing acidity, it shows intriguing secondary flavors of chocolate, orange peel, and grilled meat.  Reminiscent of our 2002 vintage, while it is forward now, we suspect that with botte age it will gain in weight and flavor.