Sugarloaf Vineyard, Lonesome Spring Vineyard and Elephant Mountain Vineyard
Small open top stainless steel fermenters. The cap was gently punched down by hand three times per day. The wine was left of the skins for seven to ten days and then pressed and transferred to barrel to finish fermentation.
15 months in neutral French oak barrels and puncheons
This wine opens with seductive, perfumed aromas of red currants, strawberries, blueberries, herbs de Provence, leather, tobacco and licorice. Delicious flavors of red fruits, sweet herb, earth and spice dance beautifully on the palate. The tannins are smooth and supple, and the finish goes on and on, begging for another sip. Enjoy!
92 Points – Owen Bargreen, Washington Wine Blog