A labor-intensive, small-batch fermentation in macro bins with a hand punch-down technique was used to produce this extracted Petite Sirah. The fruit was cold-soaked for three days prior to fermentation which lasted 14 days. Pressed and racked to barrels, the wine spent approximately 18 months in primarily French oak; for added character, barrels from six different coopers were incorporated to enhance the depth and subtle nuances of the finished wine.
Vibrant aromas of wild blueberry and boysenberry mingle with notes of black cherry, plum, vanilla bean and dried herbs. So dark and inky this is one of those wines you could write with, although we find it’s much more fun to drink.