This blend of 57% grenache, 35% syrah and 8% petite sirah offers tones of blackberry, dark cherry, and caramelized blood orange peel alongside more savory notes of herbs de Provence, all spice, and hints of Worcestershire on roasted beef. The palate is plush and broad with its backbone coming from the use of partial whole cluster fermentation, which provides freshness to this powerful offering. Aged for 18 months in 100% French oak (roughly 30% new) in larger format 300L hogshead and 400L puncheons.
Linne Clay Loam - this whitish gray soil contains limestone pieces beginning 18”-24” below the surface. The presence of limestone captures and preserves the freshness in this wine, and being a heavier soil lends itself to a rounder mouthfeel.
Santa Lucia Clay Loam - This soil lends itself to brighter, oral aromatics and lower pH. Being a heavier soil it also lends itself to a rounder mouthfeel.
Harvest Dates: Sep. 2nd - 23rd
Titratable Acidity: .505 g/100mL
Bottled: Mar. 28th, 2017
Cases Produced: 323