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: 

40% whole cluster fermented in concrete tanks, and small, open-top bins, spending between 20-40 days on the skins, with a combination of pump-overs and punch-downs during cold soak and fermentation. Aged 10 months in 500-liter puncheons and 265-liter barriques, 35% new.

Tasting Notes:

Late-season boysenberries, smoked plums, tuberose, peppered, gamey meats, cinnamon-dusted café au lait, nori, and eel sauce. Pure pleasure, with a supple mid-palate, silky texture, and laden with a long, mouthwatering, umami finish.