The nose greets you with dark, brambly fruit and savory olive tapenade. You'll also find mineral and granite notes mixed with smoked meat and crushed black pepper.


We harvested our ton of fruit on 9/25/19. This is when the chemistry looked the best and also had physiological ripeness at its peak

Brix 24.8 - pH 3.89 - TA 4.5 g/L


As a winemaker, when you have premium fruit, from one of the best vineyards, your job is to get out of the way. We used 25% whole cluster for stem inclusion. We punched down the cap three times per day, while also mixing in pulse air as a midday cap management technique. The wine was pressed when tannin structure was perfect and put into


Initially, you're stuck by the rich, dark color.

Food Pairing

Pair with braised lamb shanks over stuffed pasta.