The grapes originated from our estate property in Dry Creek Valley. Harvest dates were September 10, 11 and 14, 2002. Sugar at harvest was 25.0 degrees brix; ph was 3.40.The wine was fermented in a combination of temperature controlled, stainless steel tanks and open top fermentors. The tanks were pumped over twice a day and the fermentors punched down three times each day. After malolactic fermentation the new wine was racked to 60 gallon American and French oak barrels and aged for 14 months. After a light filtration, the total production of approximately 3,567 cases was bottled on May 19 and 20, 2004.

This is a serious drinking Merlot with a medium purple color and aromas of blackberry and leather. Flavors are of blackberry and tart cherry, with considerable notes of spice and a touch of vanilla. The wine medium body with firm tannins and good acidity.

Appellation: Estate, Dry Creek Valley, Sonoma County, CA

Alcohol: 14.2%

pH: 3.31

Blend: 100% Merlot

Production: Stainless Steel & Open Top; 14 months American and French oak barrels

Cases Produced: 3657

Release Date: May 2006