Sourced from several venerable old-vine vineyards in Sonoma County, the grapes for this wine were harvested between October 2nd and October 23rd at an average of 24.7 brix. Cold soaks, frequent and vigorous punch-downs, and the use of cultured and indigenous yeast fermentations were some of the techniques we used to maximize flavors and aromas.

Tasting Note: While enjoyable now for its intense cherry and spice aromas, this wine's well-balanced acidity suggests several additional years of development. It should be at its best 3 to 5 years from the vintage date. (MRO - 11/17/99 )