High, cool vineyard sites mature at lower sugar levels producing a wine with a lot of finesse. This wine expresses 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, special yeast strains, manual-punch downs, gentle transfers and pressing, and barrel aging for 20 months in French oak (33% new).
300 cases produced each year.
These wines have been cellared perfectly and are ready for your enjoyment. Bill Easton's Tasting Notes included.