VINEYARD | Syrah and other hearty red varietals thrive in the rocky loam soil of Stone Farm Vineyard. These conditions encourage roots to grow deep and broad in search of water; because the vines expend most of their energy on root growth, their vigor is controlled. This leads to smaller yields of grapes with more intense flavors and aromas.

VINTAGE | The 2006 vintage was truly a year won in the vineyard. A heat spike that lasted a record 10 days in July had growers nervous about sunburn on the ripening grapes. Then came the rains, which sent us rushing to leaf the vines, allowing sunshine and air to reach the clusters. Botrytis was a threat for a time, especially to Chardonnay. But late October saw a change in the weather and a change in our expectations for the vintage. The rains stopped and the climate warmed, giving grapes the time on the vines needed to reach full maturation. Overall, it was a late harvest of excellent quality fruit.

WINEMAKING | Concentrated Grapes from separate blocks were harvested and fermented in small closed-top fermentors. The lots were cold-soaked for five days and left on the skins for 16 days. The lots were aged in French oak for 17 months.

VINEYARD CERTIFICATION | Organic certified by CCOF