2016 growing season started early, saw ideal weather conditions throughout, and wrapped up as the valley’s first significant fall rainstorm arrived on October 14. Thanks to a relatively steady and mild July and August and then a series of warm days at the end of the growing season, vineyards were able to progress to perfect ripeness.

Fermented in small format stainless steel tanks. Cold soaked 5 days prior to fermentation. Temperature maintained below 80 degrees with a post ferment extended maceration of an additional 5 days. ML occurred in barrel with aging on lees for at least 1 year.

Deep ruby color with aromas of blackberries and blueberries and hints of fresh-cut summer flowers. Flavors of red currents and spice with hints of toasted oak and grilled red meat. Bright ripe blackberries, graphite, and spice through the mid-pallet with a long finish of crème brûlée. Very drinkable now but will age beautifully through 2030 and beyond.