Fruit:   100% Estate Grown Syrah

Harvest: Grapes were hand picked in the early morning hours of September 16, 2006 to maintain cool temperatures.   Brix 24.5̊; Acid 0.7 grams/100ml; Alcohol 13.5%

Fermentation: 100% small bin fermented.   Fermentation bins were manually punched down every four hours for 6 days to achieve optimal color extraction and intense fruit flavors.

Aging: 21 months in 59 gallon French and American oak barrels.