RESILIENCE IN THE VINEYARD
Each vintage presents a unique set of challenges and obstacles. Vintage 2018 began with a warm end to February, and spring brought moderate temperatures that progressed into a mild summer. Steady growing conditions continued into the fall with harvest starting slightly later than normal, and in some areas, extending into the first week of November. After such lengthy hang time, the fruit was picked at its peak, promising exceptional flavor in bottle.
FROM THE CELLAR
“Our Petite Sirah is deeply colored, offering aromas of blueberry and inviting elements of vanilla and cinnamon from oak aging. Supple in texture with a well-rounded mouthfeel, this wine is driven by dark fruit flavors, most notably blackberry and boysenberry with a hint of cocoa. Rich and bold tannins complement the dark berry elements, and a seamless supporting acidity completes this well-structured, balanced wine.
– Stephanie Pope, Winemaker
CURATED CULINARY PAIRING
Grilled Mission figs with Point Reyes Blue Cheese and balsamic syrup; braised or grilled lamb; eggplant and root vegetables like beets or celery root; Cypress Grove Lamb Chopper cheese, aged gouda or medium cheddar; chocolate dipped boysenberries.
- Chad Hendrickson, Executive Chef