Grape Sources   Hansen and Hsieh Vineyard,    Northwest of Napa City

Castalucci Vineyards, Napa-Carneros

Brix at harvest  24.5 degrees    

Harvest Dates: September 7^th, 10^th and October 7^th   

Fermentation & Aging   -Press Cycle: Whole cluster, no crush -Yeast Clones: M2 and T306 -Malolactic Clone: Viniflora oenos -100% fermented in New American oak 132 gallon puncheons -Aging: in puncheon 12 months

Bottling:    Date: October 31, 2002  

Chemistry at bottling: pH - 3.41 Total Acidity: 6.5 grams/liter Alcohol: 14.64%  Free Sulfur Dioxide: 25 parts per million Total Sulfur Dioxide: 78 parts per million

Sensory Notes:

Nose:  Incredibly rich and complex with apple fruit, toast and butter characteristics, with added layers of oaky-spice notes and celery seed.

Mouth:  Very round and rich with tremendous weight and mouth-feel.  The mouth has a wonderful blend of flavors, with almost equal weight of fruit, oak and mineral characters.  It is a beautiful synergism of the best components of Chardonnay.