Saturated purple in color. Aromas of cassis, blueberry, cola, licorice, and sweet oak. Ripe blackberry fruit entry, full bodied, rich textures, exotic spice roasted coffee, and toasted oak aftertaste. Complex, long, sensuous finish.
Fermentation: Grapes destemmed, and sorted; 100% whole berries fermented on the native yeasts. Pressed at eight days. Natural malolactic initiated in tank, finished in barrel with additional 13 weeks of lees contact.
Selection: Twenty of twenty estate parcels.
Barrels: 100% air-dried American oak barrels; (48% new, 31% one year-old, 21% two years-old).
Aging: Twenty months in barrel
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, 109 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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