product of an exciting new Central Coast producer, only
243 cases of this wine were produced.
The components of 47% Mourvedre, 34% Grenache, and 19%
Syrah were fermented in small open top bins, with 50%
whole clusters included. The wine spent 30-35 days on
the skins with a combination of pump-overs and punch
downs. Aged 18 months in a combination of 500-liter barrels
and 228-liter barriques, this wine was bottled unfined
complex wine with notes of red flowers, cola, black
currant, rich coffee, white pepper, and tobacco. The
palate provides incredible structure, intense purity,
and an exceptional finish.