Winemaker Notes:  The grapes went direct to press as whole clusters. The resulting juice was cold settled, racked off its press lees, and moved directly to barrel for a cool fermentation. The wine was then aged in these same French oak barrels, 25 percent of which were new, for 11 months. The fermentation lees were stirred several times once malolactic conversion was complete, and then the wine was left to slumber. After enough time had passed for the flavors to fully develop, the best barrels from each lot were selected to form the Wildcat Mountain Vineyard blend. The wine was bottled on August 6, 2007.