Saturated purple in color. Aromas of cassis, blueberry, cola, licorice, and sweet oak. Ripe blackberry fruit entry, full bodied, rich textures, exotic spice and toasted oak. Complex, long, sensuous finish.
Fermentation: Grapes destemmed, and sorted; 100% whole berries fermented on the native yeasts. Pressed at five days. Natural malolactic initiated in tank, finished in barrel with additional 12 weeks of lees contact.
Selection: Nineteen of twenty estate parcels.
Barrels: 100% air-dried american oak barrels (35% new, 20% one year old, and 45% two years old)
Aging: Seventeen months in barrel
Sustainably farmed, hand-harvested, estate-grown grapes; destemmed and sorted; fermented on the native yeasts; full malolactic on the naturally occurring bacteria; minimum effective sulfur (35ppm at crush, 74 ppm during aging); pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.
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