The summer of 2013 marked the warmest summer on record for us here in the Walla Walla Valley. Spring was cool and moist, as is typical here, with bud break occurring right on time in mid-April. Once it started warming up, it didn’t stop - our thermometers rose over 100° quite often! The first week of September brought relief: dramatically cooler days and nights which allowed for the development of our trademark Walla Walla Valley acidity. Harvest began around this same time, with the cooler temperatures allowing us to finish right on schedule at the end of October.

Deliciously pure and supple, this wine is layered with seductive mocha and espresso laced oak wrapped around a dense core of currant, blackberry compote, licorice, with hints of crushed rock, chocolate and tobacco leaf.

On the palate, this offering is showing dark plum, velvety raspberry notes with a long, persistent finish and a tremendous depth.

100% French Oak; 56% Neutral, 44% New

Vineyards: 62% Seven Hills, 21% Pepper Bridge, 17% Octave

May 28 - 29, 2015