An elegant, warm climate Syrah that provides a wide range of mouthfeel and aromatics. Mineral driven and fermented only using naturally occurring yeasts, with 30% whole cluster to encourage subtle peppery aromas. It then spent 9 months in 30% new french oak before spending another 3 years aging in bottle.
This head-trained Grenache was fermented using 34% whole cluster and was allowed to undergo natural fermentation with native yeasts. Once barreled, this wine rested for 15 months in barrel. This wine can be enjoyed in so many ways, but we like to chill it a little before serving.
A red blend bringing forth rich aromas of bing cherry, violet, and smoked cinnamon spice. Fermented using only naturally occurring yeasts, with 40% whole cluster. After pressing, it spent 16 months in new french oak barrels before bottling.