“87% C.S. & 13% Merlot from the Cold Creek, Beverly, Klipsun, Shaw Red Mountain, Williams, & Four Feathers Vyds; Grapes were destemmed, crushed, and inoculated with Premier Cuvee yeast to begin the eight-day fermentation. The must was punched down daily during fermentation, and was then racked into barrels to undergo malolactic fermentation. Racking occurred every three months for clarity during the 20-month aging process. The barrel regime included 96% FR & 4% AM oak – 52% of the barrels were new. 14.5% ABV, 0.50 g/100ml T.A., & 3.85 pH; 3,100 cases produced.”

93 pts Suckling,
92 pts ea Vinous (Tanzer, 11/1/18) & WS (Fish, 8/31/18),
91 ea Dunnuck (4/11/19) & WE (10/1/18) + their #89/Top 100 for ’18 @ $40, and
90 Wine & Spirits (12/’18).

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