All of our fruit is hand sorted and fully destemmed to small stainless-steel tanks with no crushing. Cold soaks (5-7 days), warm fermentations (85-90° F), and moderate pump-overs (twice a day or less) were done this year in order to express the vintage. Total skin contact ranged from 19-34 days with all fermentations being carefully basket pressed and put to barrel on full fermentation lees for ML. The Cabernet Sauvignon and Petit Verdot were aged in new and one year old French oak while the Syrah and Zinfandel we aged in more neutral French oak to preserve their powerful fruit flavors. All varietals were blended into one-year French barrels for six months prior to bottling to insure a happy marriage.
The wine opens with a burst of spice and ripe blueberry eventually settling into layers of blackberry, leather and all framed in French oak. The nose is complex and shows layers of red fruit. In the mouth, plum, raspberry and cherry flavors are apparent. Soft notes of vanilla and toast provide aromatic richness. The texture is supple to show off the 2018 vintage. The tannins are lush. This wine is drinkable now but will continue to improve for 5 to 7 years.
93 Points Wine Enthusiast – “This is made from equal parts Syrah, Petit Verdot and Zinfandel, with 10% Cabernet Sauvignon. Soft raspberry fruit is layered around a powerful frame of tannin and oak, the whole sophisticated and structured in style.