
Out of Stock
We can get this to you when we have it back or something else in the meantime.
The vintage of Syrah were harvested from early October to early November, which gave us a great range of brix and acid to work with. The Viognier and Syrah were co-fermented alongside the Merlot in our stainless upright fermenters with PDM yeast used on all lots. We then aged the wine for 22 months in 8% new French oak, 50% 2nd use French oak, and 42% in neutral 59-gallon French oak barrels.
 
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