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Wild strawberry, red plum,
rosepetals and baking spice aromas. Bing cherry, cola, cranberry and black tea flavors. Lingering hints of mocha are cradled by supple tannins and balanced acidity.
The fruit was hand-sorted and gently de-stemmed, with 70% whole berries in
tank. Next, the grapes were cold-soaked at 48° F for three days, fermented primarily in open-top tanks and punched down three times per day during active fermentation. Post-fermentation free run was then transferred to tanks for one night of settling before racking to new and used French oak barrels.
The fruit was selected from estate and grower vineyards in the cooler marine inuenced areas of Sonoma County. Vineyards and clones were kept separate until final blending to allow the most blending options.
The result? The concentration of the extreme Sonoma Coast. Depth and spice from the Russian River Valley. The earthiness of Los Carneros, plus red fruit flavors from the Green Valley.