Aromas of concentrated blackberry, blueberry, wild mountain herbs, white pepper, and crushed red earth lead into a powerful, full-bodied palate. Flavors of dark cherry, plum, pomegranate, anise, and subtle pine oil mesh with a stony volcanic mineral streak. The texture is dense yet surprisingly lifted, supported by firm, fine-grained mountain tannins and bright, natural acidity through a long, structured finish.
Crafted entirely from Zinfandel harvested from estate-farmed, certified organic vines. The hand-picked fruit undergoes fermentation in stainless steel using only native yeasts. The wine ages for 15 months in barrel (80 percent French oak and 20 percent American oak, with 20 percent new wood overall) before being bottled unfined and unfiltered to preserve its raw fruit depth and volcanic soil influence.
Grapes are grown at the Dragon Vineyard, perched at 2,250 feet above sea level on the eastern slopes of Howell Mountain in Napa Valley. Planted in 2000 in iron-rich, rocky red volcanic soil, the site sits well above the dense valley fog line. Its eastern orientation catches the gentle morning sun while shielding the vines from harsh late-afternoon heat, allowing for a long growing season that builds full phenolic maturity alongside fresh natural acidity.
