A wet beginning to the year and continued rainfall well into spring delayed bloom and fruit set. Cool weather throughout summer into September led to concern about ripening the large than normal crop. Fog lingered where warm weather would typically prevail to ripen grapes. Though later than normal, warm days arrived to start harvest in earnest.
Average Brix at harvest was 26.8; moderate yields of 3.3 tons per acre translated into concentrated fermentation lots; 30 days maceration on skins; aged 17 months in Bordeaux style barrels, 36 percent new, 97 percent French oak.