(2012 Vintage) We hand-harvested the grapes into small, 30-pound boxes to prevent crushing, and then brought them to our winery for hand sorting. After destemming and light crushing, the must was cold soaked for gentle color, flavor and tannin extraction. To bridle the “mountain tannins”, Chris added small amounts of oxygen into the wine with two to three "splashing pump-overs" a day during the primary fermentation in stainless steel tanks. In-barrel malolactic fermentation rounded the acidity and softly integrated the vanillin character of the new French oak barrels. To further enhance the wine’s elegance, we racked the wine three times during its 20 months of barrel aging
Connoisseurs' Guide to California WinesStrident ripeness and intense oak are the two legs upon which this bottling is somewhat perilously balanced, and convincing Cabernet character never quite comes into play. Fairly rich, but also tannic, tangy and shot through with peculiar suggestions of dill, the wine is more enigma than solid success and its future is far from certain.