Aromas of chocolate covered cherry, tar, mountain herbs and tanned leather. The palate is polished with refined tannins and supple acidity while notions of earth, iron and blueberry carry the wine to the finish line
Winemaker Notes: 100% whole berry fermentation. 18-day skin maceration, native yeast. Aged for 18 months in 22% new French oak, 78% neutral French Oak prior to bottling.
Technical Notes- San Pasqual Valley AVA: 14.2% alcohol, 3.47 pH, 6.2 g/L TA
