FACT SHEET
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VINEYARD NOTES
Usual warm 95+ Fahrenheit days with daily cool diurnal fluctuations, yet some windy nights were more predominant than usual at this rocky granite site. Ripening was happening fast and acids tended to not want to hold, so an early as possible picking date was needed. Mourvèdre planted on the high rocky part of the vineyard was stressed toward the end of the growing season, and the flavor ripening slowed, but acids kept maturing. A late thinning was needed to concentrate the flavors, along with late watering intervals to allow the vines to continue holding the grapes from raisening. When these grapes were finally harvested they were the last grapes of the year to come into the winery.
WINEMAKING NOTES
Whole berries were processed into macrobins and cold soaked with dry ice for two days. Spontaneous fermentation was allowed to slowly convert the sugars to alcohol for 10 days, and still fermenting wine was pressed and aged in 100% new French oak for 18 months on the lees. The wine was blended with 25% Syrah before bottling to lower final alcohol and provide softening to the tannins.
TASTING NOTES
Aromas of blackberry and blueberry are perfumed with a black tea leaf component. Vanilla spice and dill intertwine with forest floor and also a chalky mineral note. The palate is soft, round, and has an appreciable grip for balance. A medium body throughout the palate is held together with focused acid and finishes long and silky. Drink it now or watch it develop over the next decade.
FOOD PAIRING
Smoked lamb and grilled vegetables. Prime filet that is seared and smoked.
Usual warm 95+ Fahrenheit days with daily cool diurnal fluctuations, yet some windy nights were more predominant than usual at this rocky granite site. Ripening was happening fast and acids tended to not want to hold, so an early as possible picking date was needed. Mourvèdre planted on the high rocky part of the vineyard was stressed toward the end of the growing season, and the flavor ripening slowed, but acids kept maturing. A late thinning was needed to concentrate the flavors, along with late watering intervals to allow the vines to continue holding the grapes from raisening. When these grapes were finally harvested they were the last grapes of the year to come into the winery.
WINEMAKING NOTES
Whole berries were processed into macrobins and cold soaked with dry ice for two days. Spontaneous fermentation was allowed to slowly convert the sugars to alcohol for 10 days, and still fermenting wine was pressed and aged in 100% new French oak for 18 months on the lees. The wine was blended with 25% Syrah before bottling to lower final alcohol and provide softening to the tannins.
TASTING NOTES
Aromas of blackberry and blueberry are perfumed with a black tea leaf component. Vanilla spice and dill intertwine with forest floor and also a chalky mineral note. The palate is soft, round, and has an appreciable grip for balance. A medium body throughout the palate is held together with focused acid and finishes long and silky. Drink it now or watch it develop over the next decade.
FOOD PAIRING
Smoked lamb and grilled vegetables. Prime filet that is seared and smoked.