Nose
Blackberry, cocoa licorice on the nose.
Palate
Full-bodied palate with fig and plum fruit, chalky tannins, mineral and chaparral notes on the finish.
Growing Conditions
After two short harvests, the vines set a full crop. Each parcel was picked and crushed to separate fermentors.
Winemaking
Natural yeast fermentations were slow but steady; we limited pump-overs to once daily to manage tannin extraction. After malolactic we chose six of the seven blocks for their depth of fruit, color and structure.
