2017 brought a late winter storm track with a warming spring and an early bud break. This was a labor-intensive year for the in-house vineyard crew, utilizing organic farming protocols. Late summer heat leads to low yields of concentrated small clusters, particularly with Cabernet Sauvignon. Harvest commenced in the cool early morning hours and upon arrival at the winery grapes were hand-sorted and de-stemmed with a final precision optical sorting which identifies and removes individual imperfect berries. Processing continued with traditional foot treading and fermentation began utilizing the indigenous yeast in a combination of concrete tanks, large oak foudres, and barriques. This was followed by a short maceration and finished with 20 months of aging in 60% new, medium toast barrels.
No youthful tannins here, the wine is immediately accessible with the succulence of ripe blackberries lightly dusted with fresh ground peppercorns, faintly hinting of blackcurrant leaf, all complemented by mouth-coating flavors of creamy Swiss chocolate, vanilla, and cedarwood shavings. Reflecting on the vintage this is a current drinking wine that speaks of its breeding yet can be enjoyed in the near term. Drink now through 2032.