Whole berry fermentation managed using gentle punch downs. Pressed
after 12 days on skins to once-used and neutral French oak. Maturation
on gross lees for 11 months. Minimal sulphur.
Whole berry ferment and pressed off to older oak barrels. Sierra Foothills here. Some of my favourite wine country anywhere. From 600 metres above sea level too, on that rugged, hungry soil up there.
MB: Somewhere between red flesh plums, beetroot, brambles, brined black olive – perfume. Crisp and chewy with tannin, light on its feet, tense, almost the feel of northern Italian reds, crunchy, sour-cherry kind of thing, dried herbs, sweet earth, briny acidity. So taut and fresh. Magic. 94 points
GW: Raspberry, fresh blackberry, a bit of a sooty and earthy character, along with flowers and dried herbs. It’s medium-bodied, crunchy cranberry acidity thorough blackcurrant, a bit of tomato like sappiness too, but also a pleasing sweep of silty tannin, and a spray of dried herb through the finish. Comes across like a sort of friskier styled Cab Franc really. I like it. 92 points