WINEMAKING DATA:
Grapes were harvested at an average 23º Brix, fermented in stainless steel tanks, then aged nine months in two- to four- year old oak barrels before being blended and bottled in September, 2006. This blend of three different white varietals offers aromas of green apple, kaffir lime leaf and lemon grass. While the Sauvignon Blanc adds to the fruity aromas and freshness of this wine, the bit of Chardonnay helps fill out the length, texture and balance.

2005 VINTAGE NOTES:
The 2005 vintage was unusually late due to mild temperatures that averaged between 70-80º. From August 1 to October 31, only 15 days exceeded 90º, and even then it never got hotter than 98º. Despite this, color and flavors developed early on, with good sugars, though acids took longer to develop in the ripening fruit.

The first grapes (Sauvignon Blanc) came in September 11th, exactly one month later than the previous year. Fermenting juice showed great color, balance and flavor, similar to the cool growing seasons of '91, '94, '95 and '99.

The vintage was also characterized by high yields. A wet spring increased tonnage by an average of 30% over expectations, and given that the 2004 vintage came in at 40-45% under projections, there was a 70% swing between the two years, making 2005 yields seem even higher.

Depending on vineyard location and crop balance, there will be variability in fruit quality throughout the North Coast. However, we were extremely fortunate that the weather stayed dry and mild as long as it did, allowing fruit to avoid dehydration from conditions that were too warm, and rot from weather that was too wet.