In the past 15 years, Jarrod Boyle has evolved from being a viticulturist at Hogue Cellars to planting his own vineyard to launching a winery and now being a top-flight winemaker. Here he works with Petit Verdot, a red Bordeaux grape rarely seen on its own. But here, it takes center stage – and embraces the spotlight. This opens with aromas of black cherry, fresh herbs, black licorice and Baker’s chocolate. On the palate, a touch of oak mingles with flavors of black olive, dark cherry and smooth plum. It’s all backed by rich tannins and acids that lift the flavors and carry them across the palate to a fond farewell.
Production: 168 cases