A historic planting of head trained vines dating back to 1901 in the Lake County AVA. Dry farmed for the majority of the site’s 120 year history, and planted to over sixteen identifiable varieties. Picked for freshness, the grapes were fully destemmed before fermentation with indigenous yeasts, then aged in French oak for 18 months of elevage.
Black cherry, warm licorice, dried flowers, and sandalwood prevail before an inviting palette that finishes with fresh, smooth tannins.
Alc. by Volume: 13.5% Bottled with < 30 ppm sulfur
2 Barrels Produced
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