Dark and brooding aromas of violets, blackberry, pepper and olive tapenade introduce the 4th vintage from the Royal Nonesuch Farm.


Flavors of black cherry, seared ribeye, and wild mushrooms intermingle with a hint of chaparral and hoisin. The midpalate is concentrated, with a compelling velvety texture that freshens on the very long finish.


Bottled without fining or filtration.


Cold soaked for 5 days with twice daily pumpovers, then wild fermented in concrete tanks and foudre with twice daily pumpovers or delestages. 15 days total maceration. Fermented 45% whole cluster.


Aged for 20 months in 225L barrels, 16% new French oak.