Tasting Notes This wine has a distinctive spice nose brimming with forest floor, black tea, coriander and clove, along with earthy notes of toasted pine nuts. Dark plum fruit and dates dominate the palate, with a concentrated mouthfeel, structured around substantial, yet smooth tannin. I expect it to age quite well and recommend decanting.

The fruit was harvested on September 1, at 23.4 brix. We used 40 percent whole-cluster in the fermentation, which gives the wine great spice and aromatics. After moving the grapes into tank, they then underwent a four-day cold-soak and were punched-down twice daily. Following fermentation, the wine was pressed and put into French oak barrels (15% new). The wine was aged 19 months before being bottled in April 2014 with only one racking.