A hot, dry growing season created ideal flavor maturity and promoted an early harvest start. Cool temperatures and intermittent rain in mid-September prompted extended hang time, which allowed the grapes to reach ideal physiologic maturing. The 2004 harvest was characterized by smaller berry and cluster size, with intense flavors, good sugar development and high natural acidity. Fruit was sourced throughout the Columbia and Yakima Valleys. After pressing, the juice was allowed to cold settle for 24-48 hours. The clean juice was racked off solids and allowed to warm. Approximately 10% of the wine was barrel fermented and aged with this portion undergoing malolactic fermentation and aging on the lees. Bentonite fining and filtration near bottling, assured stability and freshness.