The 2011 vintage yielded rich, profound and opulent wines. These two vineyard sites are over 3,000 feet where it was
quite cool in 2011. These up-slope lots have a lot of finesse and express the wonderful meaty, white pepper nuances of Syrah, while still retaining some of the smoky, spicy qualities of the grape. Our artisan cellar techniques include fermentation in small lots, native and special yeast strains, manual-punch downs, gentle transfers and pressing, and barrel aging for 20 months in French oak (33%
new), prior to bottling the wine unfiltered.