2004 Cabernet Sauvignon WINEMAKER NOTES The summer of 2004 was long and hot. This resulted in clean, unblemished, very ripe fruit. Thanks to meticulous and exhaustive (four passes) fruit-thinning, the Cabernet Sauvignon grapes reached optimum ripeness. Average yields were 1.75 to 2 tons per acre. The grapes were sent through the crusher-destemmer with the rollers set wide apart to retain a larger number of whole berries. The grapes were fermented in stainless steel tanks after 3 days of cold soaking. Pump overs were done with splashing of the free run and then gently irrigating the cap. This method insures that only the softest tannins are extracted. After the fermentation was complete, the free run was drained into oak barrels. The must was pressed and, after clarification, was also moved to oak barrels. The malolactic fermentation was completed in the barrels. After 14 months in the barrels the Cabernet Sauvignon was bottled. TASTING NOTES “Bitter black currant and mulberry aromas lead to a firm yet finely tannic palate with suggestions of humus and cedar. The finish is impressively long...” Robert Parker’s Wine Advocate - (87-89) - June 30, 2006

TECHNICAL INFORMATION Appellation: North Fork of Long Island Variety: 95% Cabernet Sauvignon, 5% Petit Verdot Cooperage: 60% new and older French oak barrels, 40% older American oak barrels Alcohol: 12.5% pH: 3.55 Total acidity: 6.9 g/l Harvest Date: October 27, 2004 Brix at Harvest: 22.0 Residual Sugar: 0.1% Bottling Date: May 17, 2006 Release Date: October 1, 2006 Production: 1072 cases BUY NOW!