  VINEYARD Appellation: Sonoma Mountain Yield: 2.8 tons per acre average Vines: 13 years average, irrigated PRODUCTION 160 cases of 750 ml HARVEST Harvest date: October 14th, 2006 & 17th, 2006 Harvest Brix: 26 average WINEMAKING Hand harvested grapes — 100 % destemmed. Fermented a Rousseau 2 tons French oak open top fermenter. Cap manually punched down twice a day during fermentation. 5 days cold soak and 21 days total cuvaison average. Aged an average of 17 months in 50% new French and Hungarian oak barrels from Tonnelleries Saint Martin and Balazs. Bottled unfined and unfiltered in February 2008. Bottle aged 6 months. Released in August 2009 WINEMAKERS TASTING NOTES AND COMMENTS
This wine is made from mature hillside vines, and shows layered floral and ripe fruit aromas focused on berries and plums. Its rich palate shows multiple layers of fleshy dark fruit with chocolate, spices and roasted flavors. The wine has a full and smooth palate that displays a linearity and purity of fruit that expresses its mountain fruit sourcing. The finish lingers with fruit freshness and acidity. The wine will gain in depth and complexity if decanted at room temperature for 2 or 3 hours before serving. |