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Fruit for this wine was hand-picked into 30lb crates with bunch selection done in the vineyard – then transferred to small open concrete tanks. Grapes were cooled to about 40 degrees F before cold soaking. Once temperature rose naturally to about 60 degrees, cultured yeast was added. Wild ferments with this style of wine are risky – hence cultured yeast option. Open tank punch downs were done gently, 3X daily for the duration of the ferment. Grapes were then pressed in an old 1 ton basket press. From there, the juice went straight to 300 liter barrels – mainly French and 2nd & 3rd fill primarily – for 1 year, during which time the wine was racked 2-3 times. Bottling is always unfined and very seldom filtered.
It has a lifting sour cherry nose, with hints of balsam, vanilla and herbs. The palate is medium bodied with wild berry fruit aromas, a sweet silky mouthfeel and firm yet supple tannins, leading into a persistent fruity and spicy finish.
90 pts John Platter
Silky blend of syrah and Mourvedre gets first Grenache addition in 2016. Enticing, with rose and violet perfume, cassis and black cherry fruit, black pepper, tobacco and vanilla from one year in French oak.