Each of the four distinctive vineyard blocks that produce this wine, located in the gently sloping western benchlands in the Oakville AVA, is planted with a different clone. Grapes are hand harvested at night, then each lot is separately fermented and barrel aged before blending to forge a uniquely complex and harmonious wine. After the grapes were crushed, they underwent a two-day cold soak, followed by a stainless steel fermentation with a cultured French yeast strain to enhance texture, depth and intensity. The wines then underwent a three-week maceration before maturing for 22 months in French oak barrels (48% new).

Tasting notes

Fresh, high-toned aromas of blackberry, fig, floralspice, earth, flint and cocoa introduce intense, focused black fruit flavors and dark chocolate tones, bright acidity and full body.

Food pairing

Excellent with rich red meats, oxtail stew and venison.