Santa Barbara County
Santa Barbara Highlands Vineyards
21 months in French oak: 40% new, 60% neutral
100% destemmed fruit was fermented in open top fermentors given pumpovers and punchdowns as needed
Feeling a bit unsure, you follow the scent of tobacco through the earthen corridor and into a darkened room. You are met with aromas of espresso, shale, black currant and bay leaf. A leather chair comes into view pushed back from a table. You see an overturned inkwell and an unfinished meal of peppered venison steak, toasted bread, blueberry cobbler and an herbal digestif. As you wonder what has caused the occupant’s quick departure... you hear the rumbling from above.
100% Mourvèdre, clones: 4, 369
Serving Recommendation: Decant for two hours. Serve slightly below room temperature. Aging Potential: 6-10 years