Deep garnet in color, with sweet aromas of red cherry, blackberries, violets, anise and dried herbs. Medium bodied with flavors of blackberry pie, baker’s chocolate, cedar cigar box and licorice with a long, dry finish.
2017 saw the end of a five-year drought in California. The growing season was much closer to a “normal” year. Summer was relatively cool to begin with but turned hot in July with some record breaking heat spikes through August. This heat sped up veraison but did not provide the phenolic ripeness. Fortunately the strong vine health from the winter rains and a moderate late summer gave the fruit the time to ripen under idyllic conditions. Harvest was a bit later than normal in late October and the fruit was of exceptional quality.
Fermented in small format stainless steel tanks. Cold soaked 4 days prior to fermentation. Temperature maintained below 80 degrees and a post ferment extended maceration of an additional 5 days. Malolactic fermentation occurred in barrel with aging on lees for at least a year. 12% New French Oak, 88% Neutral French Oak. 289 cases produced.