The combination of old vine fruit produced from a traditional low-yielding clone, with a perfect
soil and climate for this variety, ensures a wine of substantial depth, complexity and style. The
microclimate specific aromas are reminiscent of lime blossoms, linden and freshly toasted bread.
The flavors are rich, powerful, but counterbalanced by an extraordinary, racy mineral fruit acid
structure, which can only be derived from the unique gravel subsoil found in the Livermore
Valley. All of the special essences which are drawn from the subterranean depths of real "terroir"
are abundantly manifested in this singular wine.
The grapes were hand-picked and sorted, crushed and pressed. The juice was fermented in 50%
new French oak barrels for twenty two months. The wine was racked, clarified by bentonite
fining, and bottled without filtration in August 1996.