The 2005 grapes were harvested after one of the longest hang-times in recent history; an average of 136 days from bloom to harvest.  We employed draconian yield reduction in order to ensure the absolute optimal physiological maturity.  Sorting was done first by bunches to remove irregularly ripened fruit and any leaf material and then put through a de-stemmer.  The individual berries were then given an additional hand sort to remove any remaining stem material from the berries prior to being transferred and vinified in small stainless steel fermenters.  The wine was initially cold soaked; followed by alcoholic fermentation with daily pump-overs. The barrels were topped every 2 weeks, hand racked once every three months and aged in 100% new French oak until May 2007 when the wine was bottled.

Production Notes