A blend of 2 blocks on the home vineyard. “Hell Block” on the western edge of the ranch is the most exposed and generally experiences the coldest Spring and Fall conditions of the vineyard plantings. “Hillside Block” with tighter spacing, well drained soils, and thinner more gravelly soils help to restrict vigor in the plant. These conditions help produce smaller more concentrated berries with a higher acid content. The fruit was cold soaked for 24 hours after hand harvest and sorting. Incorporating both whole cluster and whole berry maceration, we ferment the fruit in small open top fermenters allowing us to access the cap and punch down by hand. After approximately 30 days maceration and manual punch-downs, the must was gently pressed. The wine was then aged 18 months in French oak barrels and 500L puncheons. This wine has floral accents followed by dark fruits, blueberry, blackberry and roasted meats, cola, leather and black pepper. Overall, earthy and fruit forward with smooth yet moderate tannin.
