Wine maker notes

THE VINTAGE The 2005 growing season started inMarch and ended in late October; but the month of June is what defined this vintage. Six inches of rain fell on the North Coast pumping water into the vines and almost doubling the size of the clusters. Record crops were reported in 2005. All of the fruit was picked in the early morning hours arriving at the winery in crisp, cold, pristine condition. THE WINE In our cellar, free-run quality juice was extracted from the cool, handpicked grapes using our new, technologically advanced Willmes press. Among other benefits, this press extracts juice at very low pressure in a short period of time; the result is an ultra-premium juice that is very low in bitter and astringent tannins. Fermentation occurred in small French oak barrels (37% new) and aged with extended sur lie contact for five months to add an understated, creamy texture to the mid-palate. Partial malolactic fermentation permitted the wine to retain its natural, crisp acidity - a hallmark of Russian River Valley fruit. This acidity contributes to the mineral flintiness and clean finish of the wine. The citrus and mineral bouquet includes delicate aromas of crisp green apple, kiwi, honey and lightly toasted oak. The balance of green apple fruit and crisp acidity provides lasting flavors that will complement the table fare of any home or restaurant