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"Hints of white pepper and wild blueberries accent the inky black hue of this extracted, yet balanced, wine. Aromatic violet, seared game and plum compote accent a slightly steely opening. Demonstrating how smooth and approachable a Petit Verdot can be, the palate is lengthened by velvety tannins as well as a mouthwatering finish of crushed wild berries and wet stone." – Erin Green, Winemaker September 2011
100% Petit Verdot
- Erin Green
- April 28, 2011
- February 1, 2012
The grape clusters were hand-sorted, and once de-stemmed, the berries were sorted again by hand on the way to tank. After four to five days of pre-fermentation cold maceration in small open-top fermentors, the fruit began 100% native yeast fermentation. Two to three weeks later, the fruit was gently pressed and moved to barrel where it finished primary and secondary fermentations. The wine continued to age in 85% new French oak – a combination of Taransaud and St. Martin barrels – for eighteen months. It was bottled unfined and unfiltered.