The season started quite late and wet with budbreak finally revealing itself in early May. A heavier than normal crop was thinned down to handle the late season, but even into the last part of August there was not significant heat to convince us that everything would get ripe enough. We thinned again at veraison (color change) and headed into September with cool, wet weather. As we were about to lose all hope towards the beginning of October, the sun decided to shine! A beautiful Indian summer saved this "Miracle Vintage," and though we were picking into the middle of November, the fruit was ripe and sound. This vintage will be remembered as the latest on record to date. It resembles in structure, fruit intensity and color, the beautiful 1999 vintage.

All fruit is sorted then destemmed to 1.5- to 3-ton fermentors. An extended cold soak increases color and aroma. Fermented by native yeasts, the peak temperatures reach 90 degrees. The fermentors were aerated or punched down twice a day, then lightly pressed just before dryness to ensure a softer, fruit-forward style. The wine was aged in French oak for 11 months (25 percent new). A barrel selection is made for Tavola, then racked and bottled by gravity without fining or filtration. This wine has been bottle-aged for five months before release.