The 2007 vintage was marked by a cool winter with large amounts of rain through April. Bud break was delayed due to saturated soils and cool temperatures. Moderate temperatures prevailed throughout the long growing season giving full maturity to medium sized berries on small clusters. At harvest, clusters were carefully sorted and the majority gently destemmed with whole berries added to open top fermenters. Approximately 10% of the fruit was added to the fermenters as whole clusters. The fruit was cold soaked at 48 to 50°F for seven days. The fermenters had been inoculated with AMH yeast on day one and fermentation began one to two days after chilling was stopped. Fermentation completed in 9 to 11 days with temperatures never exceeding 85°F After the free run juice was drained to barrels, the skins were gently pressed (0.5 bar) to obtain topping wine.
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