(2011 Vintage) Grapes from sites throughout Napa Valley were harvested at optimal maturity, then de-stemmed and gently crushed into open-top stainless steel fermenters. Fermentation lasted 7-10 days, reaching a peak juice temperature of 80º F, before pressi_level2ng off at dryness. Fifteen percent of the wine underwent malolactic fermentation in barrel, contributing to a richer mid-palate texture and well-integrated new oak component. The wine was further aged in a variety of oak barrels prior to blending and bottling for 18 months in American and European oak barrels.
Robert Parker(2012 Vintage) Rating: 89/100 - As reviewed by Robert Parker on 10/21/2014
Wine Spectator(1990 Vintage) Rating: 85/100 - As reviewed by Wine Spectator on 10/31/93
Wine Spectator(1993 Vintage) Rating: 83/100 - As reviewed by Wine Spectator on 12/15/96