Our flagship wine comes from a small block on the western slope of our estate vineyard. The syrah is co-fermented using 30% whole clusters with 2% Viognier by native yeasts. It spends 18 months in 30% new French oak and goes to bottle unfiltered where it spends another 18 months before release. A cool climate and steep, bowl shaped slopes, yield a concentrated wine marked by pepper, smoke, a gamey meatiness with an intense core of dark fruit.
- 250 cases produced