17.5 acres of Mourvedre and Grenache grow on decomposed granite, gneiss, schist, basalt and clay loam at 3,200 feet above sea level, making this one of the highest elevation vineyards in the US. Superb clonal selection, tight spacing, huge day/night temperature differentials and meticulous vineyard work produce grapes that yield vibrant, complex and compelling wines. 

VINIFICATION

60% whole cluster fermented in small, open top bins, and spent 15-20 days on skins with pump -overs during cold soak and punch downs during fermentation. Aged 22 months in 500, 265 and 228 liter barrels. 

TASTING NOTES

Ocean mist, iodine, cardamom, dried cranberries, grilled herbs, brick dust, smoky plum, worn leather, late spring bing cherries, Oaxacan mole, juicy with dusty tannins