Following a long growing season characterized by moderate temperatures throughout the spring and summer, California’s 2018 harvest played out like a dream for winegrowers in regions across the state. Harvest began anywhere from 10 days to three weeks later than in 2017, and vintners are reporting exceptional quality, thanks to consistent growing conditions and cooler temperatures, which allowed the grapes to mature slowly.

Aging took place for 22 months in 50% new French oak, 50% in 2-year-old oak 18 days on the skins, punched down twice per day in open-top fermenters. The resultant dark ruby color is enticing. Blackberry and cassis aromas are jumping off the glass. On the palate, it has a concentrated body, harmonious tannins, and a black peppery, and fresh finish. Intriguing and full-body. We recommend pairing it with red meat and all grilling fairs.