The nose of the wine is immediately perceivable as savory, with notes of duck confit, mesquite smoke, and slate. The palate has an herbal twinge (Mexican oregano and arugula) before giving way to darker spices--black pepper and nutmeg come to mind.
Our faultline adjacent ranch has only three rows of Petit Verdot so you might surmise, we don't get much fruit but what we get is stunning.
100% Destemmed into a single bin fermentor and gently punched down during fermentation. After about three weeks on the skins, the wine is pressed to French oak barrels for 30 months.