A fascinating bouquet of rich roast pork with hints of licorice, chicory, redwood bark, black plum and slate are just the beginning of this beguiling wine. There’s great tension on the palate with a profound silkiness and edgy grippy tannins wrapped around a captivating core of wild blueberry, brown spice and cardamom. Once opened up the texture is smooth, sensual and graceful with a beautiful lingering finish.
Little rainfall in 2014 led us into our third year of a drought. Warm spring temperatures and brilliant sunshine through the summer made for a fantastic growing season, but yields were severely affected by the lack of rainwater. This made for a fast, furious and early harvest. We picked the Reed vineyard on two dates; September 4th and 19th. Each lot was pressed 14 days after harvest, racked by gravity to French oak barrels, then aged without racking in those barrels, 30% new, for seventeen months. The lots were then combined and the resultant wine was bottled without filtration, as always.