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 occuring right on time in mid-April. Once it started 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.

Seductive aromas of red cherries, ripe black currant, violets and exotic spices mingle delicately with rich, melting dark chocolate.

The mouthfeel is wonderfully plush with silky tannins, an appetite-encouraging level of acidity and impressively restrained minerality. Rich and concentrated, this expansive Merlot finishes with a smooth, refined elegance.

17 months in French Oak: 62% neutral, 38% new

Vineyards: 48% Seven Hills Vineyard, 45% Pepper Bridge, 7% Octave

Bottling Date: March 16, 2015