2006 began with consistent rain and cool weather. The vines, tired from the heavy 2005 harvest, awakened in early May with unusual warm weather for late spring. May, June and July average a high of 78 degrees. August and September lingered in the 85-degree range with minimal beat spikes, creating even maturity, helping maintain natural acidity and producing ripe, balanced fruit. Picking dates ranged from late September through early November, depending on the location and microclimate of the vineyard site. All of our grapes were hand-harvested and hand-sorted prior to crushing. Fermentation lasted ten to fifteen days and we extended the maceration for up to three weeks after fermentation. The wine spent 18 months in 31% New American and French oak. 100% hand harvested. 3-week extended macerations. Daily pumpovers and delestage. 100% barrel aged 18 months. 31% new oak (26% Americans, 5% French). 100% unfiltered/unfined. Rocked quarterly. Alc. 14.5% by vol.