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

Harvest Analysis: 25.6 Brix, 3.8 gms/l TA, 3.90 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: 26 days

Barrel Aging: 20 months in Chateau Style French oak, Medium Plus Toast, 50% new

Bottling Date: August 8, 2008

Case Production: 137 cases