Organically grown in the high elevation (2000 ft) and red clay soils of Eagle Point Ranch on the northern reaches of the Mayacamas mountain range, the fruit expresses itself with lively floral aromatics laid on top an elegant ripe black cherry, wild raspberry, white pepper and leather backbone. The clay soils contribute to its depth and fleshiness with a tightly wound and savory finish.

50% whole cluster fermentation and native ferment and then left on skins before pressing to neutral barrels to age for 9 months, bottled unfined and unfiltered with minimal sulfite added.

97 cases produced. 13.3% alc.