Wild yeast and malo-lactic fermentations created rich layers of complexity in our 1996 Napa Valley Pinot Noir. The vintage's small crop resulted in wines with intense flavors and opulent texture. Delicious bramble berry and ripe, red plum flavors intermingle with spicy nuances of clove and cardamom. To weave spicy oak complexity with hints of vanilla and roasted coffee into the Pinot Noir fruit character, we aged the wine in small French oak barrels (23% new oak) for 9 1/2 months. Gentle handling during barrel aging was instrumental in achieving natural clarity; the wine was bottled unfiltered.