Nose
Right out of the glass you are hit with a confluence of savory steak that has been seared to a char but bloody rare on the inside and jammy strawberry and candied cranberry. A leathery expression of wild berries and an orange peel effervescence mixes into the fold along with barrel notes of vanilla and spicy coriander that borders on the sweet and spicy range of Remoulade.
Palate
There is an ostensive and syrupy thickness to the entry that is smooth and full of sticky blueberry and charred cedar but opens up to a broad mid-palate of shaggy tannin. both smooth and tactile in texture. The core of the wine is gamey like venison peppered in allspice and anise that provides meaningful depth to the wine, while dried black cherry and cola provides a sweet reprieve. The wine finishes short and bright with a refreshing dollop of acidity that proves a sharp counterpoint to the thickness and range of its other features.
Harvest
The Mourvèdre was harvested on November 7th, while the Syrah came in on October 5th. All other varieties were harvested in mid to late October.
Bottling
Bottled in the spring of 2020.
Winemaking
The Mourvèdre was destemmed whole berry into tank where it received a 25% Saignee. The Syrah was cofermented whole berry with 5% Viognier in a concrete vat. They were macerated between 17-19 days and received two pumpovers per day during fermentation until dryness.
Aging
19 months in a combination of 500L and 225L French oak barrels, 25% of which was new oak. Racked post malolactic fermentation, and blended and returned to barrel in July of 2019.
