50 inches of welcome rainfall in winter and spring, along with warm weather, led to early budbreak. Growing season temperatures were normal, with the notable exception of three discrete periods of intense heat, with temperatures over 100 degrees, in mid-June, at the end of August, and in mid-September. Both the geographic location of Sleeping Lady and the close proximity of our blocks to the Mayacamas range were key factors in maintaining excellent fruit quality through harvest during the nights of October 5th and 7th.
The berries were gently de-stemmed, and then sorted both optically and by hand. The must was cold-soaked for 5 days, and then fermented in 75% stainless and 25% new French oak barrels. Total maceration time was 20 days. Drained warm into 70% new French oak barrels for aging, the wine was bottled after 17 months.