Wine Color: Red

Vintage: 2006

Varietals: 95% Pinot Noir, 5% Barbera

Appellation: 95% Arroyo Seco, Monterey, 5% Livermore Valley, San Francisco Bay

Winemaker: Karl D. Wente

Alcohol: 14.67%

PH: 3.52

Acid: 0.57g/100ml

Residual Sugar: Dry

Vineyard:

The Pinot Noir was grown in the Riva, Doud, and Reliz Creek vineyard blocks.  The Barbera was grown in the Smith block.

Fermentation:

The Pinot Noir was fermented in three separate lots prior to being oak aged; one lot was fermented in one ton bins, while two lots were fermented in stainless steel tanks.  The Barbera was fermented in two separate lots; half was fermented in stainless steel while the other half was fermented in one ton bins.

Aging:

The Pinot Noir was aged for 16 months in a combination of French, Eastern European, and neutral oak.  Half of the Barbera was aged in stainless steel tank, while the other half was aged in American and neutral oak for 3 months prior to bottling.