17.5 acres of Mourvèdre 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.

VINIFICATION1: 5% 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 18 months in 265-liter neutral barriques and cognacs.

TASTING NOTES: Blackberry, cardamom, caraway, licorice, dark chocolate, and cedar on the nose. Tamarind sauce, peppercorn, cured venison, brine, and iron on the palate. The finish is spicy, supple, and soft around the edges. Pair with cacio e pepe with squid ink pasta.

93 points, Wine Spectator