Opaque-saturated ruby in color. Aromas of cassis, fennel, cola, clove-nutmeg spice, toasted oak, wet crushed stone, black tea, and sweet dry chaparral. Palate of ripe cassis, blackberry, and mountain bramble. Lively acid and polished velvety tannins with a smooth, full body and long finish showing limestone mineral and forest floor.
Fermentation: Grapes destemmed, 100% whole berry fermentation. 15% automated berry sorting. Fermented on the native yeasts. Pressed at eight days. Natural malolactic.
Selection: Twenty-three Monte Bello parcels
Barrels: 100% new air-dried oak barrels (90% American, 7% French, 3% Ozark).
Aging: Seventeen months in barrel
Hand-harvested; estate grown Monte Bello Vineyard grapes, organically farmed, destemmed and sorted; fermented on the native yeasts; full malolactic on the naturally occurring bacteria; 0.22 g/L calcium carbonate added to moderate the high natural acidity in seven of the twenty-three fermenters; oak from barrel aging; minimum effective sulfur 35 ppm at crush, 78 ppm during aging; depth filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.
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