Aromas of dark plum, blackberry, rose hip, and violets lead into subtle layers of espresso, licorice, and moist earth. Ripe cherry, red berries, and cocoa pass across a velvety, medium-to-full-bodied palate framed by soft, integrated tannins and driving acidity through a long, savory finish.
Organically grown estate grapes ferment with indigenous wild yeasts in stainless steel vats. The wine ages in French oak barrels (35% new) for 20 months to integrate subtle toasted oak complexity while preserving pure, fresh fruit character.
Grapes come from organically and regeneratively farmed estate sites across Napa Valley, combining cooler-climate Carneros fruit with warmer parcels in American Canyon and Yountville. The blend of volcanic and alluvial soils under cool marine influences delivers balance, tension, and natural acidity.
