Briefly, the 2006 vintage was long and late – September 1 – November 2 – the latest vintage since 2002. With moderate weather, sunny cool days and cold nights, the yields were moderate but the malic acid very high so we let the grapes hang to transpire some of the acid. Because there were no heat spikes late into harvest and no rain, the condition of the fruit remained very good, little or no dehydration and no botrytis. In the end, the vintage was very fine. The wines early on exhibited very pure aromatic identity. For the Pinot Noir, we would describe the vintage as very Pinot-like; that is, wines slightly less extracted than 2004 and 2005, but with the vivacity and weight of classical Pinot – full on the entry but with appropriate grip to give them staying power on the palate and in the cellar. The Chardonnays are fine boned – restrained but full of flavor with crisp acidity. All the wines of the vintage have a beautiful transparency of site conveyed first by the aromas and then confirmed on the palate.