Plentiful rainfall in the spring served to keep the soil moist and the vines growing late into the summer of 2005. We harvested Pinot Noir fruit of excellent quality from the Mills Vineyard from midSeptember through early October. The grapes were fermented whole cluster, with indigenous yeast in small open top fermenters. The wines were pressed after 14 days and racked by gravity to barrels following overnight settling. Aged without racking in François Freres barrels, 30% new, for sixteen months, the barrels were combined prior to bottling and the wine was bottled unfiltered.