2007 had the kind of weather that one hopes for in Napa. The mountain vineyards had plenty of time to ripen their tougher tannins, seeds progressed to brown and chewable, and it was possible to leave fermenting wines on the skins for 21 days and more to develop finesse and elegance. The valley floor vineyards had all the big fruit flavors that one would want, and the late rains turned out to be light, and actually seemed to enhance the fruit once it dried out again. Most grapes came in during the last 2 weeks in October, and it was a real pleasure to go from tank to tank, looking at the beautiful color and flavor in the Cabernet.