Nose

Layers of aromatics including pear, orange blossom, strawberry, violets, cocoa, currants, and dried herbs

Palate

Fresh entry with medium body and building tannins. Flavors of blackberry, quince, and spiced cake.

Growing Conditions

Seamless season of heavenly hangtime and phenomenal phenolic development. February saw abundant rains, followed by lots of filtered light in spring and early summer. Both bud break and flowering occurred a bit late, but under ideal weather conditions, creating plentiful and even fruit set. Summer brought generous sun during the day and cooler marine influences, virtually uninterrupted by major heat spikes. The relatively mild summer followed by extended fall sunshine and moderate heat created near-ideal conditions for winemakers to allow their fruit to accumulate flavor complexity with gradual increases in sugar levels. Volume is looking great, up 20-30% increase over average crop quantity.

Winemaking

The fruit was hand-sorted first in the field then again at the winery. Gravity-fed into open-top fermenters and punched down three times per day. Pressed to Burgundian oak – 22% new. Aged fourteen months

Aging

Aged in Burgundy oak barrels for fourteen months.

Food Pairing

This is a versatile wine that can be enjoyed on its own or paired with many different fares.