Location: Willamette Valley, OR
Alcohol: 12%

Garnet in color, dried stone fruit, violet, baking spice, cherry candy, rose petal The texture and mouthfeel, smooth and silky tannins.

Destemmed, skin maceration for two-three weeks with daily punchdowns. Fermented on wild yeast in neutral oak barrels.

From Ankeny Vineyard in the Willamette Valley. Grown on Volcanic Nekia soils, dry-farmed with minimal intervention.