Nose
Plum, vanilla bean, coconut shell, clove.
Palate
Caramelized fig, dark cherry, cocoa powder; lushly structured tannin, crushed-gravel like minerality.
Growing Conditions
2013 marked the warmest summer on record for the Walla Walla Valley. Spring was cool and moist, with bud break occurring in mid-April. Once it started warming up, it didn’t stop - temps rose over 100-degrees quite often! The first week of September brought relief: cooler days and nights which allowed for the development of our trademark Walla Walla Valley acidity. Harvest began around this same time, finishing right on schedule at the end of October.
Aging
50% French, 50% American; 87% neutral, 13% new.
Food Pairing
Pork paella, carne asada tacos,
falafel with baba ganoush.
