Tom Tasting Note (91+)
A dark ruby red core, the gradient brings a lighter ruby at the edges. Compared to the 2012, this has a little more density in the nose, a shade deeper and is more primary. It’s a better vintage than 2012 so it’s just taking a little longer to show more of those tertiary notes. Med+ notes of bing berry, blackcurrants, cassis, subtle crushed mint leaves and a touch of tobacco leaf, while the always present graphite in this wine adds nice complexity. Mocha, chocolate, sweet oak and coffee notes from the new French oak (35%). The palate is medium to full-bodied, with a med+ tannic structure. This is just starting to show tertiary notes with primary fruit and spice notes. Med+ to pronounced flavor intensity and a long, delicious finish.

Winemaking:
100% destemming and crushing by hand directly into 2 ton open top fermentation tanks. Spontaneous natural yeast fermentation @ 30C with the cap of skins punched down 2 3 times a day for 15 days. Wine drained directly to barrels, together with single pressing from traditional basket press for malolactic fermentation. 35% new French oak was used from high quality coopers. Time in barrels 22 months with several rackings to gradually clarify the wine and assist maturation. Bottled unfiltered by hand on the property.