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“Our fourth bottling of the rare Petit Verdot unfolds with pungent, layered aromas of hyacinths, black olives and savory cured meat. The palate is succulent, showcasing fresh, vivid flavors of marionberry, pomegranate juice, Oolong tea, and Cara Cara orange zest neatly framed by flint and slate. Aged in 500-liter puncheons, the wine is perfectly balanced with an elegant structure, remark- ably fine tannins, and power well beyond expectations for this vintage.”
– Kale Anderson, Winemaker
100% Petit Verdot
- Kale Anderson
- October 19 to October 19, 2011
- May 30, 2013
- April 1, 2014
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.