Thorn & Burrow

Fruit comes from a young, one-and-a-half-acre Langley vineyard with alluvial soils. Half underwent seven days of carbonic fermentation in stainless steel; the other half received ten days of skin maceration. Maturation lasted ten months in neutral oak on primary lees. Flinty reduction and wild tart red fruit accompany sour red fruit, subtle black cherry and a delicate herbal finish. Production totalled one hundred ninety-two cases.