A wide range of flavors including satsuma plum and blackberry, black cherry and red currant with undertones of bay leaf, thyme, and cassis. The vanilla, clove, and beach nut pair well with its supple tannins.
The grapes for this Petit Verdot were cluster sorted, gently removed from their stems, and meticulously berry sorted. This gentle processing left behind only the highest quality whole berries to be fermented. They were fermented in bins and punched down by hand three times per day. After a gentle basket pressing, the wine was racked to French oak barrels where it aged for 21 months.
182 cases produced
75% Petit Verdot, 22% Cabernet Sauvignon, 2% Petit Verdot