Nose
Plowed earth and forest floor with hints of lavender and nutmeg on the nose. Wet stone drenched minerality.
Palate
Gaminess and bacon fat canvass the mid-palate then give way to green olive, blueberry, and dried figs. Lush and velvety with a long juicy finish.
Harvest
The grapes were harvested by hand in early October. All the fruit was destemmed but not crushed, leaving whole berries largely intact. A four-day cold soak was used. Punch-downs were completed three times per day by hand.
Winemaking
Drinking well now but should age well up to ten years from release.
Aging
The wine was aged for seventeen months in all French oak, a judicious amount of which was new. The wine was never racked and left to stay on lees. A considerable amount of effort was made to expose the wine to as little oxygen as possible.
