Blend and Grape Sources 92% Cabernet Sauvignon, 7% Petit Verdot, and 1% Merlot from estate-owned vineyards in Rutherford (30%), South Napa (22%), the St. Helena home ranch (17%) and Stags Leap District (Barboza Vineyard, 17% and Las Rocas Vineyard, 14%).

Harvest Dates Sept. 29 to Nov. 1, 2005

Winemaking Data Grapes were harvested Sept. 29 Nov. 1 at an average 25.0 Brix, fermented in stainless steel tanks for 14- 21 days (with additional vatting time of 1 to 2 weeks) and aged 24 months in 100% new 60-gallon French oak barrels from coopers Taransaud, Dargaud, Jaegle, Nadalie, Demptos and Vicard. The wine was bottled in February 2008.

Winemaker Notes The initial blend assembled in April of 06 was quite reticent. Not until early 07 did the wine blossom in barrel showing amazing depth, texture and vibrant fruit qualities. Deeply colored, concentrated and layered, with floral, anise, black cherry and graphite aromas, this wine is classically structured with excellent acidity, well-balanced tannins and a mouth-staining, persistent finish.

Vintage Notes The beginning of 2005 was wet between January and the end of June there was an accumulation of approximately 25 inches of rain, which helped sustain the larger than normal crop load. It is interesting to note that the significant bud fruitfulness and larger than normal cluster size in 2005 was due to perfect weather conditions in June/July of 2004 when the buds were forming. In 2005, what turned into optimum weather conditions during bud break, bloom and set just solidified the crop size. Shoots had three clusters instead of the normal two, and thinning passes were conducted during the unusually temperate summer to balance the vine, improve air and light distribution within the vine canopy and ensure optimal quality. The extended hang time in 2005 also allowed for the development of balanced sugar and acidity in the cluster.

Release Date Fall, 2008.

Wine maker notes

Grapes from each vineyard are vinified in temperature controlled stainless steel tanks, in contact with the skins, over an average period of 21 days. After malolactic fermentation, the blend is assembled within six month of harvest and aged approximately two years in new French oak barrels. The wine is then given a light filtration before bottling.