Rich, concentrated berries form the decadent core, layered with intriguing spices and dusty, leather nuances. Bright cherries and ripe plums slip in on the palate, lifting the flavors into a spicy finish. Generous and round, with medium weight and supple tannins, this wine is a welcome companion to barbecued hamburgers, baked penne or roasted pork.
With close proximity to the Pacific Ocean, the nights remain slightly chilly, but the days are generally long, dry and quite hot. This balance of temperatures allows for long hang times and slow, even development of fruit on the vine, ultimately producing grapes with ripe, jammy fruit, juicy acidity and soft tannin structure.
To develop the aromatics and bring forward the nuances in flavor, we let the grapes sit in a cold-soak for three days. During fermentation, we used frequent punch-downs, which maintained constant contact between the rising skins and juice, pulling forward maximum expression of character. To lend subtle nuances of spice, we aged the wine for eight months with French and American oak.