The grapes were harvested throughout the early morning to ensure the fruit was kept cool for fermentation, and were picked at the peak of ripeness. The grapes were de-stemmed and cold soaked prior to fermentation for optimal extraction of color and flavor. A percentage of the must underwent natural fermentation and the remainder was inoculated with a mixture of yeast strains for complexity. The wine then completed malolactic fermentation and a portion of the wine was aged in oak barrels, contributing to the overall mouth-feel and depth of flavor.
Connoisseurs' Guide to California Wines(2007 Vintage) Starting out with a deeper and more interesting nose than its Central Coast sibling, this bottling smells of vanilla, caramel and ripe berries, but, on the palate, it shows a bit of the same bony stiffness beneath its slightly richer fruit and finishes a bit curtly as that fruit fades.
Robert Parker(2007 Vintage)