Aromas of fresh raspberry, cranberry, potpourri, alpine herbs, and Angostura bitters lead into a concentrated, lifted palate. Flavors of tart red fruit, dark plum, cracked black pepper, and dried meats mesh with a loamy, savory mineral tone. The texture is structured and vibrant, supported by firm, fine-grained dusty tannins and bracing mountain acidity through a long, juicy finish.
A blend dominated by Zinfandel alongside small proportions of Petite Syrah, Mataro, and Alicante Bouchet. The hand-harvested fruit undergoes fermentation using only native yeasts. The wine ages for 15 months in barrels (80 percent French oak and 20 percent American oak, with 20 percent new wood overall) before being bottled unfined and unfiltered to retain its savory aromatic nuance and tannic focus.
Grapes are sourced from head-trained, dry-farmed vines planted at 1,500 feet above sea level in Plymouth, located within the Shenandoah Valley sub-AVA of Amador County. Situated on a steep hillside in the Sierra Nevada foothills, the site features rocky granitic and volcanic quartz soils. The high elevation exposes the vines to wide diurnal temperature swings and intense high-altitude sunlight, yielding small berries with deep concentration and firm structural acidity.
