Winemaking Notes
The fruit was handled in the most gentle way possible, handsorted and fermented in small open top fermenters with minimum hand punch-downs per day. As usual the most effort was in extracting as little as possible of the missive tannins that Petite is known for. The mallolactic fermentation was completed in barrels; aging was done in 55% new European oak barrels for about 11 months.

Tasting Notes
The shortest way to describe the wine would be “dark and delicious.” Undoubtedly Petite Sirah in its core, but with rened and balanced tannin and—surprising for Petite Sirah—softness. Loads of blueberry and blackberry on the nose followed by toasty oak, cinnamon, brown sugar and dark molasses. The mouth feel is big and juicy, extracted but not heavy, nishing with fresh acidity and sense of balance.