This wine is comprised of 93% Syrah and 4% Petite Sirah and 3% Viognier. The fruit was hand harvested and table sorted and then cold soaked on the skins for 48 hours and then co-fermented for 16 days and pressed off the skins and racked off the solids into 3 and 4 year old French oak barrels and aged for 18 months. Left on the lees and stirred monthly.
This wine has flavors and aromas of dark cherries, plum, lavender, blueberries followed by a toasty bacon finish. Medium tannins