We produce a single wine for each vintage. Every year is completely unique. Therefore, decisions in the vineyard and cellar will vary as we strive to craft the greatest possible expression with each season’s offerings. Wines are usually released after three years, but this can vary as we evaluate during the aging process.
two thousand twenty three
The 2023 vintage saw near-perfect conditions from bud break to harvest. The wine is composed of 90% Syrah from Block B and 10% Viognier from Block C. The grapes were co-macerated and co-fermented in stainless steel following an extended 10-day cold soak. Primary fermentation was slow with minimal punchdowns to retain cap integrity and prevent seed tannin overextraction. Nitrogen gas was used to keep VA at bay and prevent spoilage. The wine was racked to new oak barrels. A small lot (approximately 200 gallons) was transferred to concrete eggs and aged sur lie. After 2 years, the contents of the concrete eggs were blended back into the larger lot and racked to a tank before being cross-flow filtered and bottled.
Notes of ripe red and black fruit are first to the nose, followed by hints of both cocoa dust and liqueur. Blue fruit makes an appearance, with black peppercorn aromas playing backup. On the palate, bold tannins and plenty of mineral richness. Pencil lead and charcoal give subtle performances, boosted by hearty baking spices, vanilla bean, and tobacco. A long finish and lush, silky body make this a true philosopher's wine. Delightfully approachable in youth, this beauty will age wonderfully into the 2040s.
We produce a single wine for each vintage. Every year is completely unique. Therefore, decisions in the vineyard and cellar will vary as we strive to craft the greatest possible expression with each season’s offerings. Wines are usually released after three years, but this can vary as we evaluate during the aging process.
two thousand twenty three
The 2023 vintage saw near-perfect conditions from bud break to harvest. The wine is composed of 90% Syrah from Block B and 10% Viognier from Block C. The grapes were co-macerated and co-fermented in stainless steel following an extended 10-day cold soak. Primary fermentation was slow with minimal punchdowns to retain cap integrity and prevent seed tannin overextraction. Nitrogen gas was used to keep VA at bay and prevent spoilage. The wine was racked to new oak barrels. A small lot (approximately 200 gallons) was transferred to concrete eggs and aged sur lie. After 2 years, the contents of the concrete eggs were blended back into the larger lot and racked to a tank before being cross-flow filtered and bottled.
Notes of ripe red and black fruit are first to the nose, followed by hints of both cocoa dust and liqueur. Blue fruit makes an appearance, with black peppercorn aromas playing backup. On the palate, bold tannins and plenty of mineral richness. Pencil lead and charcoal give subtle performances, boosted by hearty baking spices, vanilla bean, and tobacco. A long finish and lush, silky body make this a true philosopher's wine. Delightfully approachable in youth, this beauty will age wonderfully into the 2040s.
