From Producer Jim Prosser:  The nose smells of cherry buckle, vanilla and tan spice. Bombastic ripe cherry reverberates on the palate and drags grilled meat, tobacco and a hint of wintergreen into its high-tone vortex. Prominent acid meets concentration meets a super-finely-sanded mouthfeel to deliver what can best be described as … pleasant.

2019 seems like forever ago and was an absolute keeper. It was a moderate growing year with slightly lower yields, a modicum of rain near the end from which growers needed to stay clean, and a late September into early October harvest. The wines are in-the-pocket, linear on nice acid and very pretty, ripe and balanced without being over the top.

Small-lot wild yeast fermentations in open-top stainless steel tanks. Limited pre-ferment maceration, minimal, but targeted temperature and punch-down intervention. 100% barrel aged for 17 months in French oak: 15% new, 14% one year, 22% two year, 49% older. Racked and bottled, unfiltered in February of 2021. Drink now to seven years and think about getting it some air in the first three. 

Charcuterie, Cheese, Chicken/Turkey, Cream Sauce Pasta, Duck, East Asian (Chinese/Japanese/Korean), Fish-full flavored (salmon/tuna), Indian Food, Just for Cocktailing, Mushrooms, Perfect Aperitif , Roasted Root Vegetables, Tapas, Vegetables, Wild Game