Mike Williamson manages his family vines, which are adjacent to winemaker Greg Koenig’s vinification facility in the Sunnyslope Wine District of Idaho. So they worked closely on this special project that got picked with the clusters hitting 31 Brix. The juice then spent two years on French oak barrels. That made for a dense, dark, earthy and chocolaty wine focused on blackberry and black plum. The variety’s tell-tale assertive tannin profile is well-structured for fans of PS, and its relatively low alcohol and lack of sweetness bode well for the future. In the meantime, the Williamsons advocate serving it with spice- and garlic-rubbed roasts, game or well-marbled steaks.
Production: 128 cases