Location: Willamette Valley, OR
Alcohol: 13.1%

Aromas of black cherry, rhubarb, and black tea, tremendous tension through the mid palate, and firm, fine grain tannins through the finish.

All the fruit was hand sorted and de-stemmed into 3 and 4-ton stainless steel tanks. After a 4-day cold soak, the fermenters warmed naturally and were gently punched down once a day at the onset of fermentation. After the fermentations had reached peak temperatures (83- 90 F), the new wine was aerated once a day, and pressed at dryness. After settling for one week in tank, the wine was racked to 30% new oak barrels where it aged 10 months before bottling.

This vineyard is LIVE Certified sustainably grown.