Blend Composition: 100.00% Cabernet Sauvignon Clones #4 and #337

Harvest Dates: October 14 and October 15, 2005

Harvest Analysis: 25.4 Brix, 4.0 gms/l TA, 3.87 pH

Pre-Fermentation Maceration: 5 days @ 55 degrees F.

Pumpover Regime: 2 times/day with Aeration

Maximum Fermentation Temperature: 88 degrees F.

Total Skin Contact Time: 21 days

Barrel Aging: 18 months in Chateau Style French oak, Medium Plus Toast, 50% new

Bottling Date: June 5, 2007

Case Production: 125 cases

2009 Wine Competition Awards:
    Gold Medal @ Pacific Rim Wine Competition
    Gold Medal @ West Coast Wine Competition
    Silver Medal @ SF Chronicle Wine Competition
    Silver Medal @ Dallas Morning News Competition