The 2007 vintage started off with a very dry spring, which tended to make for smaller clusters, smaller berries, and less canopy overall. The growing season was about as perfect as you would want, with warm afternoons and cool evenings, and a complete lack of hot or cold spells. With no weather problems at harvest time, few are surprised with the exceptional quality of this vintage, which will likely go down as one of the best in recent years.
Barrel fermentation in new and seasoned French oak added toasty vanilla and spice complexities, and during 9 months of barrel ageing, we regularly stirred the "lees" in barrel, which gives a certain fullness and creamy texture on the palate. Encouraging malolactic fermentation added additional character, and in the glass the wine is both creamy and crisp, with abundant fruit character, mineral, and toasty oak flavors. Enjoy over the next 1-3 years.