Vintage
The 1998 harvest was later than usual (October 6 - November 4) due to the long cool growing season and very wet winter and spring. September and October were quite warm. The result was a very small crop that benefited from exceptional hang time, providing grapes with intense varietal character.

Vinification
The lots for this wine were fermented individually insmall open top stainless steel fermentors for seven days. The high skin to juice ratio allowed us to extract maximum flavor from the grapes, while managing good tannin levels. The wine was aged for 18 months in new and older American oak barrels. The wine was bottled unfiltered. Alcohol: 13.5%, total acidity .56, pH 3.71, residual sugar .03. Cases produced: 523.

Tasting Notes
Aromas are of spicy cherry, clove and a touch af pepper with flavors of black chery, sweet oak and spice with notes of dried herb and leather. This wine is full in the mouth and shows nice balance with a well-integrated tannins on the finish.

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