A very savory wine, aromas lead off with saucisson sec, Herbs de Provence, raspberry jam, boysenberry syrup, steak tartare, and black pepper. An intensely rich wine, the mouthfeel is medium bodied, smooth tannins, and a long finish.
The Livermore Valley is an East-West oriented valley east of the San Francisco Bay, and west of the Altamont hills that separate the Bay Area from the Central Valley. The coastal fog that regularly move in and out of the valley moderate the warm days of the growing season and makes it an ideal location for growing wine grapes. It’s defining characteristic is the gravel that occupies most of the soil profiles throughout the valley and make for low vigor vines and highly concentrated wine.
Destemmed to a stainless-steel fermentation tank. Cold soaked for 5 days before inoculation and fermented on the skins for a total of 14 days. The finished wine is a blend of 85% Mourvèdre and 15% Petite Sirah. Aged in 25% new French oak barrels, 75% neutral oak for 18 months prior to bottling.
Pair this intensely rich wine with Lamb Stew, Baked Shitake Mushrooms or Pork Sausage Meatballs.