Coombsville

Grown in Coombsville, Syrah is picked late in the season and whole-berry fermented in small half-ton boxes. Seventeen months in French and American oak follow fermentation. Black cherry, blackberry and floral notes accompany a soft texture and firm structure. The wine is dry, made entirely from Syrah, carries 14.5 percent alcohol and was produced in a lot of 492 cases.

Cabernet Sauvignon, Cabernet Franc and Petit Verdot form an 85/10/5 blend. The fruit is hand harvested at night and fermented with indigenous yeasts in small, closed stainless-steel tanks. The wine receives a five-day cold soak and thirty days of total maceration. After spontaneous malolactic fermentation in barrel, it ages twenty months in French oak, sixty-nine percent new, before unfined and unfiltered bottling. Wild blueberry, dried lavender, mocha, red currant, black fig, sage and leather meet fresh acidity, fine-grained tannins and crushed-rock minerality.