VINTAGE
2003 was a great growing season in Washington State. A Dry Spring led to early and complete flowering, resulting in balanced ripeness at the end of the season. Careful attention was paid throughout the entire growing season to insure vineyard health and predictable ripening. In September daily walkthroughs and sampling led to balanced ripeness and acid levels.

WINEMAKING
Ripe grape clusters were fed directly to the press without stemming or crushing. After pressing the juice was settled and pumped into French and American oak barrels. Six different yeast strains were used and 90% of the wine completed Malolatic fermentation. After aging for six months the wine was blended and bottled.

WINEMAKER COMMENTS
Smooth and appealing for its balance, this wine holds a combination of pear, peach and vanilla flavors. Lively acids deliver flavors that linger on the palate. Serve with fresh salmon, shellfish and fowl.

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