WINEMAKING NOTES

Hand harvested at night and fermented with native yeast and malolactic fermentation. Then aged for 18 months in French oak; 33% new. This wine was bottled unfiltered. 

The classic spicy black teas, iron, and dark fruit aromas jump out of the glass with cardamom and pepper. The palate has bright acid, with moderate 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 soils containing limestone, shales, uplifted marine volcanics, and loam.