Aromas of blackberry, cardamom, and prairie flowers integrate with savory notes of dried brush and forest floor. The palate is medium-bodied and "sunshiny" despite its dark color, featuring a core of blueberry and tart forest fruits. It displays firm mountain tannins and a rustic texture that leads to a long, zesty finish marked by a distinct savory spice.
Winemakers Erin Mitchell and Randy Czech utilize 100% whole-cluster fermentation for this field blend. The grapes are fermented with native yeasts and minimal intervention, maturing in neutral French oak to allow the character of the 100-year-old vines to speak clearly. It is bottled unfined and unfiltered with very low sulfur additions, maintaining a raw, energetic profile.
The fruit is grown in Alexander Valley, specifically from a head-pruned, dry-farmed vineyard on the outskirts of Healdsburg. The site is defined by its centenarian vines, which are a true field blend of unknown red and white varieties. These "wise" old vines sit high above the valley floor, benefiting from intense sunlight and well-drained soils that produce fruit with immense concentration and complex, savory aromatics.
