VINEYARDS
100% estate grown Dundee Hills Pinot Noir, picked September 24-26, 2006.

FERMENTATION
wo-days of pre-fermentation maceration followed by an eight-day fermentation in one-ton and three-ton open top fermenters, punched down three times a day. After fermentation was complete, the fermenters were sealed and left for a 22-day postfermentation maceration. The peak temperature during fermentation was 80o F. Aging: Aged in 100% French oak barrels for 16 months. Barrels were selected from 11 different cooperages, with 53% being new and 47% being once-used.

PRODUCTION
25 cases were bottled in March 2008 with an alcohol of 14.5%.

WINEMAKER NOTES
Flavors and aromas now are predominantly black cherry, blackberry, and licorice, backed by a core of sweet caramel and mocha toasty oak, and the texture is rich, deep, and lush. The distinctive Sokol Blosser earth and truffle characteristics are just beginning to show. The texture is rich, deep, and lush, with smooth, silky, polished tannins, and the finish is long and complex. Food Pairings: Wild salmon, Ahi tuna, wild game, duck, filet mignon, pork tenderloin, rack of lamb.