Big, super dark, and unctuous gobs of blackberry and boysenberry flavor. Cool stone with cured meat. Campfire, ash, and a bit of allspice. Generous and explosive character.
2016 started with an early bud break and bloom was followed by a warm, dry summer. Cool temperatures arrived midsummer and continued throughout the fall, with a few October rain storms, creating a long, slow ripening period.
30% whole cluster. Co-fermented with 4% Viognier. 30 days on skin.
No new oak. Barrel-aged on lees for 6 months.