Red Mountain AVA

Blackberry, Lapin cherry, cassis, cedar and vanilla define the profile, with full tannins and a long finish. The blend combines sixty-two percent Cabernet Sauvignon, twenty-two percent Merlot, eight percent Malbec and eight percent Cabernet Franc. Fruit came from Red Mountain in Columbia Valley. Individual lots were cold-soaked and fermented before eight months in French and American oak.

Blue fruit, candied violet, chocolate, game, blood and iron appear with ripe tannins and a large finish. The blend is ninety-eight percent Syrah and two percent Viognier, with eighteen percent whole clusters. Fermentation took place in concrete. The wine spent eighteen months in large-format French oak, twenty percent new, and was bottled without fining or filtration. Production totalled 520 cases.