Bountiful grape harvest of 2005

distinguished by slow, steady ripening &

near-ideal weather conditions

By Craig Williams Director of Winemaking

Our final load of fruit was delivered to the winery November 3rd. The last time I remember a harvest being this late was 1982, and before that 1974. Mild weather conditions during the growing season avoided stressing the ripening fruit, and the fermenting juice is currently showing great color, balance and flavor, similar to other cool growing seasons such as '91, '94, '95 and '99.

Depending on vineyard and crop balance, however, there will be variability in fruit quality. Grapes picked in October are more mature and not as soluble as fruit picked earlier, making it harder to extract tannins during fermentation.

However, we were extremely fortunate that the weather stayed dry and mild as long as it did so that we were able to avoid dehydration from conditions that were too warm, or rot from weather that was too wet.

This is an historic vintage for us in terms of implementing our plan to shift production primarily to domaine-based red Bordeaux varieties. A record amount of Cabernet Sauvignon was harvested from our home ranch near St. Helena, as well as from vineyards in Rutherford, Oakville, Oak Knoll, Stag's Leap and south Napa. We are excited about the potential of this highyield vintage.

By Damian Parker Vice-President, Production

The first wave of fruit we received from late September to mid-October was in pristine condition. These grapes came from south Napa, Oak Knoll, Oakville and Stag's Leap. During fermentation, deep colors, concentrated flavors and supple tannins developed quickly. (The Backus Vineyard fruit is the best I've ever seen).

When the second wave came in, tonnage was higher. Color came out right away during fermentation but tannins have been slower to develop. These wines will stay longer in stainless steel tanks to coax the tannins out.

At this stage every tank is full and the cellar crew is working two shifts to process what should have been 1200 tons of fruit but is closer to 1700. Despite the size of the harvest, at this point I feel that fruit quality is superior to either the '03 or '04 vintages - a result, perhaps, of our ongoing biodynamic program promoting better vine health.

Philippe Pessereau Director, Vineyard Operations

The 2005 harvest was a lengthy and unusual one. The first grapes (Sauvignon Blanc) came in September 11th, exactly one month later than last year, and the last fruit was picked on November 3. Harvest for red varietals began on September 28 at the St Helena Ranch. Depending on the site, yields were larger this year and some early varieties were picked later.

I would describe this as an amazing growing season. Spring rains replenished the soil waterholding capacity and were followed by the arrival of warm post-flowering temperatures ranging from 70's to mid 80's F. This ideal weather encouraged vines to work to their full photosynthetic potential, resulting in vibrant, healthy vineyards which were easily able to withstand the few heat spikes of the summer.

Color, flavors and aromas developed early on, with final seed and fruit maturation following sequentially (thanks to our different vineyards locations) and allowing us to harvest at the proper time.

Greg Cannon Associate Director, Vyd. Operations Freestone, Sonoma County

Our picking started with Ferguson Ranch Pinot Noir on September 26 and ended with Freestone Ranch Chardonnay on October 7. During the entire course of the growing season, we coordinated application of our biodynamic sprays and teas with the calendar to strengthen the soil and the vines.

Budbreak was very even across most of Freestone, but late spring rains required careful vineyard floor management for weed and cover crop control, as well as canopy management for both sucker removal and shoot thinning. Cluster flowering was relatively even
but prolonged.

The 2005 vintage in Sonoma County can be characterized as high yield and late ripening, with good sugar and acid balance. Botrytis infection in some Pinot Noir and Chardonnay vineyards affected cluster development, requiring the vineyard crew to make at least two passes to drop grape clusters affected with the mold. Hand sorting after harvest further culled out unwanted fruit. Despite the challenges of the late vintage, early winemaking indicators show good color, skin development, flavor profiles and solid acidity for Pinot Noir, and good to excellent flavor and acidity for Chardonnay.