Classic red and black fruit aromas (cranberry and boysenberry) accented with bay leaf and majool date. Black pepper strings these fine flavors together. A modest helping of bourbon vanilla supports the finish. Enough bright cheery acid keeps things lively and quick-a pleasant reminder that not all 2015s were defined by a heat spike.
Our small plot of two dozen rows sits in the center of the winery property. From these dry-farmed, head-trained 30 year old vines we yield approximately one half ton of fruit on a good year.
Grapes are hand-harvested and 100% destemmed into t-bins where they undergo a 5 day cold soak prior to being inoculated. Punch-downs happen 5 times a day at the peak of fermentation and press to 60 gal barrels (if we're lucky we get two). The wine ages on lees, undisturbed for 20 months. We lightly filter prior to bottling.