After crushing and de-stemming, all lots were cold soaked to liberate more color and tannin. Post fermentation, the wine was racked into mostly new French and Hungarian Oak barrels. Only a few tannic lots were egg white fined prior to barrel fill. Some of the lots were re-blended in late winter for better balance. The inclusion of Petit Verdot, Merlot, Malbec and Syrah provided additional aromatics, texture and complexity.
Connoisseurs' Guide to California Wines(2003 Vintage) Youthfully simple and fairly fruity with a sweet, woody streak to its aromas, this medium-full-bodied bottling is slightly rounded in early feel with a firmer underbelly as it crosses the palate. It c...
Wine Spectator(2003 Vintage) Rating: 91/100 - As reviewed by Wine Spectator on 05/15/06
Wine Spectator(2001 Vintage) Rating: 90/100 - As reviewed by Wine Spectator on 10/15/04.