Winery Tasting Notes:
The components of Syrah, Grenache, and Mourvèdre were fermented in small open-top bins, concrete and stainless steel tanks with 10% whole clusters included. The wine spent 20-35 days on the skins with a combination of pump-over and punch downs. Aged 20 months in a combination of 228, 265, and 500-liter French oak barrels, 5% new.
TASTING NOTES
Marionberry, dark leather, smoked plums, blueberry/peach cobbler, acacia flower, lavender creme brûlée, red-eye gravy, violet, ripe olive, hoisin, currant paste, and melted licorice. Broad, weighty, and plush on the palate with a densely packed finish.
93 points, Wine Enthusiast
93 points, Jeb Dunnuck
92 points, Vinous