Rich, earthy, notes on the nose with hints of savory mushroom and Au jus lead to dark red fruit on the palate. The palate is very complex with dried, tart fruit, including raspberry and currant, with mouthwatering tannins and a spicy leather component on the finish.


Crushed gently and dropped by gravity into 1.5ton bins, cold soaked 48 hours, inoculated with a variety of yeasts, hand punched and pressed directly to barrel, where the wine finished both primary and secondary fermentations. The varietals were kept individual until blending at 18 months to create the Vineyard Reserve blend.