The mouth-watering aromatics are deep and layered with notes of mulberry, blackberry syrup, oil-cured black olives, milk chocolate and dried thyme.


The palate is full-blown and mouth-coating with a complex core of black raspberry, blueberry, graphite, light roast coffee, exotic spice and bourbon vanilla, all framed by the finest tannins we have ever seen at Phoenix. The finish is resounding and long, promising many years of enjoyment.

Growing Conditions

The warmest year on record has brought an opulence to Scarpa we haven’t seen since 2012.


Fermented in stainless steel.


Aged 21 months in 40% new oak.