Juicy and savory with loads of red fruit dusted with cocoa powder and lightly roasted coffee. Plum, black cherry, and anise fill out this medium-bodied wine. Incredibly soft tannins give the wine a lengthy finish and a sweet perception. Delicious and infinitely drinkable now and for the next five years.
Located at 2250 ft. in elevation on the southwestern slopes of High Valley, the soils on this ridge are primarily broken shale characteristic of Franciscan formation (ancient seabed floor) with a light dusting of red volcanic soils intermixed. The depth and complex composition of the soil combined with our unique microclimate stress the vines, keeping our yields low. Vine stress and low yields translate into a wine of concentration and intensity, giving way to dark, ripe berry aromas and flavors.
Tempranillo tends to be a tannic varietal, so during harvest, we ferment at a cooler temperature, then drain and press off the skins and seeds early. After pressing and sending to the barrel, we allow the wines to undergo
malolactic fermentation naturally in our caves. As with the great Tempranillos of Rioja in Spain, we use exclusively American Oak barrels (30% new, 70% used) and age the wine for 18
months. The wine was stirred monthly on its lees to achieve body and texture. This Tempranillo was fined, but bottled without filtration.