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.

VINIFICATION

80% whole cluster fermented in concrete tanks and small, open-top bins, spending between 20-35 days on skins, with a combination of pump-overs and punch-downs during cold soak and fermentation. Mourvedre and Grenache components were aged 16 months in neutral 400 & 500-liter puncheons and 350-liter cognacs. Syrah component aged 16 months in new 265-liter barriques.

TASTING NOTES

Licorice, tobacco, nori, sweet leather, hoisin, Valrhona dark chocolate, mesquite smoke, plum and oyster sauces, and blackberry puree.  The palate leans savory, briny, with just enough juicy dark fruits to keep it balanced. The finish is very textural, with a touch of salinity, mineral to round it out.