This wine is mostly sourced from my favorite block of Petit Verdot from the original vineyard. The fruit matures slowly with intense flavors due to high elevation around 1,500 feet and optimal sun exposure.
grilled beef tenderloin with mushroom sauce, pasta with wild boar ragu, hard cheeses
- 100% Petit Verdot
- 18 months in 100% French neutral oak, 25% new
- 0.51 g/100 mL
- 10-20 days