Nose

 The
nose is perfumed with generous aromas of black fruits, charcoal and lavender.

Palate

A mouth‐coating palate, and are intensified and supported by firm, sweet, fine‐
grained tannins on a lasting finish. 

Growing Conditions

2006 was slightly cooler overall than 2005 and began with delayed bud
break due to an unusually long, wet spring.   Warmer, drier weather prevailed in May and
June, and set a smaller crop than 2005.   Temperatures through summer were steady and
warm.  Fruit was allowed to hang through October and into November, in order to achieve
full ripeness and expression from this unique cool‐climate cabernet site.  Harvest was well‐
paced and of outstanding quality, with fruit boasting excellent concentration, aromatics and
acidity.

The 2006 vintage exemplifies the balance of muscularity, complexity and elegance that
characterizes this unique, cool‐climate cabernet sauvignon.   Possessing an inky black hue, it
exhibits regal structure and weight along with never‐ending layers of flavor and texture.  T

Harvest

Hand‐harvested grapes.

Bottling

Unblended, unfined and unfiltered; Bottled June 2008.

Winemaking

ƒ Fermented in a single 5‐ton closed‐top stainless steel fermentor with indigenous yeasts
ƒ 6‐day cold soak, 35 days total maceration
ƒ Spontaneous malolactic fermentation in barrels

Aging

Aged 19 months in French oak barrels; 79% new.