38% Mourvedre, 34% Grenache, 20% Syrah, 8% Petite Sirah. Inky layers prelude complex stewed black cherry, smoky plum, dried fig and root beer candy aromas. Suggestions of baked boysenberry, star anise and caramelized currant seamlessly balance upon sweetly polished tannin and mouth-watering acidity. Deeply concentrated flavors featuring savory spice, chewing tobacco, new leather and nutmeg nugget ride along a strikingly long, penetrating finish.
Picked throughout September and October, the grapes were fermented into five-ton open top fermenters and pumped over multiple times per day to achieve maximum extraction. Aged for 30 months in French oak and American oak. During the last 16 months of barrel aging, the blending components were aged together in oak. During the first 12 months they were aged separately by variety.
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