The aromas offer blueberry, allspice, and black cherry notes, made
more complex by that Brandlin terroir of mineral and earth. Toasty French oak integrates and
elevates the nose, while enhancing the structure and tannin profile of the wine.


This is a vibrant,
lively, and refreshing wine that invites another glass, and perhaps even a third!

Growing Conditions

Except for a ten day heat wave in July, 2006 was a long, relatively cool, growing season
that started late and extended well into October, with harvest occurring two weeks later than the
previous vintage. The wines display good acidity and firmer tannins than 2005, resulting in a
generally more angular structure—perhaps more “classical?”


Bottling Date: March 21, 2008.


Fermentation: 12 days, peak temperature 82º
Maceration: 21 days total before pressing.


16 months in 100% French Oak, 40% new
“Burgundian Coopers”.


Medium ruby in color,