Varietal Composition: 51% Syrah, 28% Merlot, 12% Cabernet Sauvignon, 11% Cabernet Franc

Elaboration: The wine had a pre-fermentation maceration average of 102 hours and a post-fermentation maceration average of 53 hours. Native fermentation was used on 80% of the lots. 45% whole clusters were used to give added structure. The wine was punched down by hand 2 times each day during macerations and fermentation. All individual wine components, including free run and press fractions, were kept separate until final blending. The wine had an elevage of 18 months in oak and was racked three times but not fined. The wine was very lightly filtered to capture any remaining lees. The oak profile is 12% new French oak (predominantly from Troncais and Alliers) and 88% neutral French oak.

Tasting Notes: An alluring bouquet of black plum, black cherry, cassis, violets, asian spices, vanilla, and espresso. The full-bodied palate has firm tannins and high acidity and wonderful complexity. The wine finishes with lovely notes of black plus, black cherry, cassis, and spice.