$27 USD
-
15.1%
3.77
5.75
Fruit is sorted and destemmed to open top fermenters, cold soaked for 3 days and fermented 10-12 days.
Aged 14 months in 60% American Oak and 40% French Oak, 20% new.
Our estate blend is sourced from all three of our hillside vineyards and presents ripe plum, violet, and fresh raspberry, with hints of bay laurel.
Two acres of Petite Sirah were planted in 1996 in Tip Top vineyard at 1800 feet. This deeply pigmented wine is layered with dusty cedar, English walnut, bramble, and violet aromas. Elegant tannins accompany refreshing acidity.
Two acres of our Tip Top Vineyard are planted to Syrah. Dark magenta, blueberry, blackberry, and plum accentuated by black pepper, clove, and violet. Fermented with 15% whole cluster, this 100% Syrah is full bodied with chewy mountain tannins and a long, spicy finish.
Black cherry, strawberry, dried red fruit, and toasted almonds with dusty, earthy undertones. Garnet red with silky tannins. Balanced acidity tempers the power in this wine and maintains a refreshed finish.
Chiles Mill Vineyard, ranging from 900-1200 feet in elevation, overlooks the remnant walls of the gristmill built by pioneer J.B. Chiles. Pomegranate and red raspberry with hints of white pepper, tarragon, and bay leaf. Gorgeous tannins resolve to a clean finish with refreshing acidity.
Two acres of our Catacula Vineyard are planted to Musqué clone Sauvignon Blanc. The hillside terraced vines face northeast at 1400 feet elevation. Fresh chamomile, grapefruit blossom, verbena, and melon. Racy acidity and the barest hints of lemon custard on the finish.
