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“This wine’s opaque burgundy color foretells its dark aromas of mission fig, ripe blackberry, espresso and fine humidor tobacco. Deep, savory notes continue through a plush entry with flavors of juicy black plum, cured meat, licorice, shiitake, saffron and a touch of black peppercorn. Best known for its gripping tannins, this bottling of 100% Petit Verdot is unexpectedly supple and succulent, with a lingering finish and balanced acidity that only hint at its oak aging.”
– Kale Anderson, Winemaker
100% Petit Verdot
- Kale Anderson
- October 10 to October 24, 2012
- May 16, 2014
- May 18, 2015
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 fermenters, 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.