VINTAGE/HARVEST: A relatively normal growing season ended on a high note with made-to-order weather (warm days and very cool evening) in September 2003. This allowed us to pick at a maximum flavor ripeness with near perfect acid balance. While we had a lower than normal yield, we also thinned a fair amount of our Sangiovese to help concentrate the wine. The thick skins resulted in a wine with fantastic depth and structure - one that could easily be bottled as 100% Sangiovese. It is our finest vintage to date.

VINIFICATION: We use standard modern fermentation techniques - after destemming and light crushing, the Sangiovese received a five-day cold soak. We inoculated with BM45 (Brunello) yeast and did aerative pump-overs during the ten-day fermentation in stainless steel tanks. To preserve Sangiovese's delicate fruity quality, we try to handle it as little as possible. It was racked only once during its life in French Oak barrels; 25% new.

STYLE: If you have to compare this wine to anything, it would be a modern-style (fruit forward) Brunello di Montalcino. Its deep color, complex cherry/chocolate and earth aromas are followed by a big full-bodied wine. This is unquestionably our best and most structured Sangiovese ever. Try to keep from drinking it too soon. It should be fun watching this wine age gracefully over the next 4 to 7 years.