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2008 CUVEE LE BEC

VINEYARDS & HARVEST
The 2008 vintage offered a warmer growing season than the previous two years, allowing us to
pick the core of this blend, Grenache, at optimal ripeness levels. The cuvée’s other varietals also
benefitted from the warm vintage, ultimately contributing to complete tannin maturity, and a
softer, more complex wine. The Syrah was hand harvested in early October, followed by
Grenache, Mourvédre and Counoise in late October—all with low yields of 1-2 tons per acre.

WINEMAKING
100% estate grown
Individual lots were destemmed, hand-sorted, gently crushed and cold-soaked for 48
hours to extract color and taste-enhancing phenolics
Native fermentation took place in open-top tanks for a period of 7-12 days,
depending on the lot
Caps were punched down by hand three times daily
After fermentation, the wines were gently basket pressed and racked to barrel
The wine underwent spontaneous native malolactic fermentation in barrel to integrate
fruit and oak character
Upon completion of malolactic fermentation, individual varietals were blended
The wine was barrel aged for 13 months in 15% new French barrels and 85%
seasoned French and American barrels

COMPOSITION 51% Grenache, 27% Syrah, 16% Mourvèdre and 6% Counoise
HARVEST DATE October 2nd through November 3rd
ANALYSIS pH 3.7
Total acidity 5.5 g/L
Alcohol 15.1%
Brix at harvest 24.8-27.5

PRODUCTION 3,000 cases

RELEASE DATE February 2009


SUGGESTED RETAIL $18