Jammy raspberry fruit with pepper, mint and sweet toasted oak. Brambly fruit on the palate, sensuous, well defined tannins and balanced acidity.
Fermentation: Petite Sirah was whole berry fermented, all others full crush. 100% Natural primary and secondary; pressed at eight days.
Barrels: 100% air-dried american oak barrels (15% new; 45% one, two and three years old; 40% four and five years old).
Aging: Fourteen months in barrel
Hand-harvested, sustainably grown, estate grapes; destemmed and crushed; fermented on the native yeasts, followed by full malolactic on the naturally occurring bacteria; oak from barrel aging; minimum effective sulfur for this wine (35 parts per million at crush, 88 ppm over the course of aging); 0.6% water addition; .002 g/L tartaric acid; pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.
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