2017 growing season followed a winter with abundant rain and saw ideal weather conditions through August when the real heat arrived. The hot end of this season accelerated ripening somewhat and we harvest a little earlier than we normally would. We were thankful we did when the Tubbs fire broke out on October 8th.

Fermented in small format stainless steel tanks. Cold soaked 4 days prior to fermentation. Temperature maintained below 80 degrees with a post ferment extended maceration of an additional 5 days. Malolactic fermentation occurred in barrel with aging on lees for at least 1 year.

Deep garnet in color with heady cherry liqueur, cassis, blackberries, clove and sage on the nose. The mid-palate opens up to wild berries, minerals, chocolate orange, tobacco and hints of black olive that continue to the finish of impressively deep, luscious tannins that coat the palate and linger there for an impressively long time.