Led by viticulturist Ginny Lambrix, the winery has committed itself to the application of biodynamics, beginning with the conversion of 9 hectares of estate vineyards from sustainable to biodynamic farming methods. They will continue to expand this wherever possible. The cool, foggy Russian River Valley climate allows for slow ripening, enabling grapes to develop full flavour maturation over an extended time.
This wine was fermented in small, wooden, open-top vats with manual punch downs to extract good tannin and colour. After fermentation, the wine was basket pressed off the skins and then racked into French and Hungarian oak for 10 months ageing in barrel.
Opening with enticing red berry fruit, the aromas seamlessly blend with hints of cherry and forest floor. Delicate notes of anise and cola accompany the fruit. A rich palate of black cherry and strawberry is supported by medium fine-grained tannins. The finish lingers with subtle, toasty undertones and excellent balance.