2018 growing season saw very few extreme heat events, with foggy mornings setting the stage for vibrant and expressive wines. The long, relatively mild finish to the season, not without its moments of unpredictability, helped to preserve freshness and finesse in the fruit with abundant hang time teasing out great color, structure and soft tannins.

Fermented in small format stainless steel tanks. Cold soaked 4 days prior to fermentation. Temperature maintained below 80 degrees with a post ferment extended maceration of an additional 5 days. Malolactic fermentation occurred in barrel with aging on lees for at least 1 year.

The nose opens up to pomegranate, violets, cigar, orange peel and black tea. Wild blueberries, blackberries and raspberry liqueur, cigar box, orange chocolate and textured tannins are all kept in balance by nuanced acidity.