Blend Composition: 100.00% Cabernet Sauvignon Clone #337

Harvest Dates: October 27, 2006

Harvest Analysis: 26.9 Brix, 3.6 gms/l TA, 3.95 pH

Pre-Fermentation Maceration: 7 days @ 55 degrees F.

Pumpover Regime: 2 times/day with Aeration

Maximum Fermentation Temperature: 90 degrees F.

Total Skin Contact Time: 44 days

Barrel Aging: 20 months in Chateau Style French oak, Medium Plus and Heavy Toast, (100% new Taransaud)

Bottling Date: August 8, 2008

Case Production: 215 cases