From its inky, black color to its rich, sophisticated aromas and flavors, this is a classic Petit Verdot that combines layers of beef bouillon, venison and leather, with elements of fresh baked bran muffin, black coffee and raisins. Hints of black pepper and fine, dusty tannins add further depth and complexity.
Though the 2008 growing season presented certain challenges—from early frosts to drought conditions—a meticulous approach to viticulture and sorting yielded small crops with good concentration, highlighting soft, appealing tannins for our red varietals and bright acidity for our white grapes. A long, moderately cool summer led to a harvest that commenced in mid-August and concluded in early November. This relatively relaxed pace allowed us to pick in numerous passes to ensure quality, often focusing on individual rows or a single side of the vines.