An exuberant blend of Monastrell, Syrah, Tempranillo, and Garnacha grown in high altitude vineyards. Black-peppered sandalwood gives way to juicy, ripe, concentrated cherries. Black tea tannins control the palate with a savory array of Hoisin sauce, black olive, and salted charcuterie. Deep and arresting.
Bright, shiny, and slick, with lemon verbena, elderflower, and sweet basil. Acidity is dynamic, and a touch of salinity keeps the palate freshened.
Silky and subtly lifted from the addition of 3% Viognier, this elegant Syrah is anchored by a touch bacon alongside higher-toned hints of cracked peppercorn and dried lavender. It’s all built around a core of mouthwatering blackberries and purple plums.
The balance between richer and more mouthwatering notes in this estate-grown Chardonnay is excellent. Grilled pineapples and baked pears are cut with acidity, and the mineral core is a solid counterpoint to the subtle buttery, vanilla-flecked finish.
Beefy and intense, with Mediterranean scrub, plum skin, violets, slate, and blackberry-espresso. Aged 10 months in French and American oak. Chalky tannins line the palate, with a fine, balanced acidity.
Full-bodied, with jammy blackberry, espresso, and sandalwood. Enticing, with white-peppered plum and a silky mouthfeel.
Dark chocolate-cherry and a pinch of white pepper leads to a ripe mid-palate of purple plum. Finishes with toasted oak and cinnamon.
Wild strawberry, root beer, caramel, and toasty chocolate meld within an earthy frame.