A cool summer with average moisture levels gave way to one of the latest harvests on record. For the first time in more than a decade, the region experienced no 100-degree days. Fruit was able to ripen steadily and evenly without extreme temperature spikes, though events throughout the entire season remained about 3 weeks behind what is considered average for the area. While this kind of cool, prolonged growing season requires precise execution on the part of the grower, it can produce wines with excellent aging potential, due in part to a lower pH of the fruit. The 2011 growing season allowed grapes more time than usual on the vine which contributed to layered flavors with natural balance.