Co-fermented with 10% Viognier, this Northern Rhône-stylized red was aged 29 months in (25% new) French oak. The mouthfeel is suede plush, with sage and plum. Violets bloom on a backdrop of star anise, and black pepper performs as it should with the liquid remaining seamless.
Absolutely stunning example of complexity and mouthfeel, this blend of 80% Cabernet Sauvignon with some Malbec, Syrah, Petit Verdot, and Merlot is aged five months in stainless steel. Wild strawberry is ignited with dried herbs, orange peel, and pomegranate tannins. Mineral notes create clean lines and acidity keeps a sheen on the palate. A gift from winemaker Aaron Pott.
Tropical, mouth-filling white, with butterscotch lathering the palate. Pineapple and banana notes resonate through to the finish.
Soy sauce and dark chocolate form a fine partnership that glides across the palate with a satin mouthfeel. This ecstasy is only slightly “interrupted” by white pepper and lavender – we are not complaining. Strawberry aligns with mocha-kissed cedar on the finish.
Roses and wild strawberry are cinnamon covered, with a touch of milk chocolate. Bright and juicy, with spiced sandalwood and coffee on the finish.
A blend of 50/50 Syrah and Carignan with notes of black-peppered coffee bean, dark chocolate, and blackberry preserves. The body is lush and concentrated with cigar leaf and cedar framing its bold, broad shoulders. Finishes with black plum, balsamic, and crushed stone.
Exceptional scents of spiced plum and bramble. Dusty tannins placate the palate, while vanilla-kissed violets bloom. Juicy from mid-point on, dotted with fennel and espresso. Broad and generous in its depth of fruit.
Cherries basted in brown sugar and beets in cassis are just some of the layered profiles of this distinguished red. A soft, suede mouthfeel intersects with spiced sandalwood on the long finish.