Stone fruit and Meyer lemon zest on the nose lead into flavors of fresh boxwood and a wet stone minerality. The body is lush and ripe, contrasting with a crisp, bright finish. Fermented in a combination of concrete and stainless steel.
Toasty hazelnut and brioche open into scents of honeysuckle and white peach. A mineral-driven salinity cuts through a wide, round palate, giving both texture and weight. Lightly oaked in 15% new French barrels.
Skin fermentation lends a light amber hue and elegant tannic structure to this ancient white varietal. Rich aromatics lead into a textured palate with a bright acid undercurrent. Serve lightly chilled, in the style of a red wine.
A velvety smooth, complex blend of our finest grapes. With excellent structure and balance, this wine will drink well now and benefit from aging. 50% Merlot, 20% Cabernet Franc, 15% Cabernet Sauvignon and 15% Petit Verdot. Aged 21 months in French oak.
Tannat is a rustic varietal, but its chunky tannins belie a structured elegance. Black raspberry, plum and cherry are grounded by notes of earthy forest floor, tobacco and well-integrated oak. Aged 27 months in French oak, 50% new.
A smooth and satisfying late harvest wine. Honeyed nectarine seamlessly integrates with a yeasty, full-bodied sweetness. The racy acidity that Petit Manseng is so famous for gives this wine depth, complexity and length. Fermented and aged in all neutral French barrels.
Rustic Tannat Port-style wine modeled after a minimal intervention French Vin Doux Naturel. After the addition of brandy, it is allowed to slowly ferment for over a month before being pressed off the skins. Aged in neutral oak for 20 months to fully integrate flavors.