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Hand harvested October 8 in the oak knoll district. Each lot was fermented separately, de-stemmed into stainless steel for fermentation, fined with fresh egg whites and barrel aged for 26 months in French oak. The deep, intense ruby color is characteristi read more

Hand harvested October 8 in the oak knoll district. Each lot was fermented separately, de-stemmed into stainless steel for fermentation, fined with fresh egg whites and barrel aged for 26 months in French oak. The deep, intense ruby color is characteristic of cooler climate Petit Verdot. Full bodied, polished and expansive on the palate with currant and spice flavors and a long, flavorful finish.
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