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: 

65% whole cluster fermented in concrete tanks and small, open-top bins, spending between 20-40 days on skins, with a combination of pump-overs and punch-downs during cold soak and fermentation. Components were aged 10 months in 500-liter puncheons and 265-liter barriques, 30% new.

Tasting Notes:

Boysenberry compote, Jamaican coffee, mocha, vanilla bean, mahogany, applewood smoke, clove-pipe tobacco, nori, white miso, squid ink. The palate is luxurious, supple, expansive, and long.