Meticulously hand-chosen, this wine comes from the best barrels in our cellar. Fruit from multiple vineyard sites come together with a synergy that makes a statement about our quest for excellence. This year’s blend takes low yielding blocks of Anna’s Estate Syrah (made in the French Côte Rôtie style, co-fermented with tiny amounts, 4%, of Viognier) plus a special barrel ferment of our Reserve level Viking Estate Cabernet Sauvignon and weaves in a mature block of hilltop Petite Sirah, for a grand total of only six barrels.
Twenty Three Twenty is a true representation of our soil and varietal diversity that like its peak stands alone at 2320.
2014 continued the low rainfall, drought conditions in the Central Coast. Summer weather was textbook for the region, with classic warm days and cool marine influenced nights. Wines were generous and skin tannins were supple, almost silky. Picked at dawn in early September, clusters were hand sorted, gently de-stemmed, the resulting pristine whole “berries” were transferred to small batch fermenting vessels and allowed a brief cold soak with juice pump-overs. Exuding a perfume of blue and black fruits, cocoa powder and herbs-de-Provence the wine reveals a complex layering of crushed plums, dark roast Yemeni mocha coffee, charcuterie and Hoisin sauce. Drink now through 2024.