Hand harvested at night, and fermented with native yeast and malolactic fermentations. Then aged for 16 months in French oak; 33% new. This wine was bottled unfined and unfiltered. Here the classic spicy black tea, iron oxide, and dark fruit aromas jump out of the glass with cardamom and pepper. The palate is very concentrated, with firm tannins that balance out the richness very nicely.

SOILS

Elder, and Chamise shaly loams with Pleasanton sandy loam. The vineyard has a great diversity of soil containing loam, shales, uplifted marine volcanics, and limestone.