Vinification | Each block was fermented separately for 14 to 20 days in open-top and closed fermenters. Various blocks of each varietal were combined to create a more complex and concentrated wine. This wine enjoyed an extra year in French oak for a total of 30 months. The final blend was bottled in April of 2005 and released in June 2005. Alcohol 14.5%, Total acidity .54, pH 3.76, Residual sugar .13%. 522 cases produced.

Vintage | The season began on a wet note, but an unseasonably warm spring gave us an early bud break in March. The vines began to grow and the weather turned cold and wet again in April; depending on location we had rain between 20 to 26 days of the month. This cool overcast weather virtually stopped vine growth and filled the soil with water. Warm weather in May got things going again with explosive growth, then June cooled off and it became apparent that it was going to be a late harvest. The weather warmed in late September and it became a challenge to control sugars while waiting for flavor maturity. Once harvest began in mid-September, but thanks to a cooling trend, we were able to bring in fruit with great ripeness and maturity through October. 2003 was unique and, weather-wise all over the board.

Benziger Farming Practices | Benziger Family Winery is leading a new definition of wine qualitythrough its Farming for FlavorsTM, organic and Biodynamic® winegrowing practices. Their 85-acre, certified
Biodynamic Sonoma Mountain estate has become a research and teaching center for the cultivation of grapes with more flavor, intensity and site-specific vineyard character. The family shares its farming knowledge and experience with their longtime grower partners throughout Sonoma County. Grapes for all Benziger wines are grown by one of three farming methods: Farming for Flavors, organic or Biodynamic. By reducing chemicals that mask the unique personality of vineyard sites, restoring the land and encouraging biodiversity on the farm, Benziger growers distinguish their fruit from all others.

Environmental Practices | Nurturing the earth is a way of life for the Benziger family, their employees
and their suppliers. The family’s abiding commitment to the environment is evidenced by integrated practices in their vineyards and winery, including a water recycling program with constructed wetlands, solar powered pumps at the estate vineyard in Bodega, insulated fermentation tanks to conserve energy, solar parking lights, the use of biodiesel in tractors, an aggressive recycling program and continuing educational programs for staff, growers and suppliers. A leader in environmental conservation, Benziger Family Winery holds the Bay Area Green Business and the Sonoma County Green Business certifications, as well as Sunset magazine’s Green Winery Award for 2005.