This Italian grape is among the baker’s dozen varieties Earl and Hilda Jones used to establish their Fault Line Vineyard project in 1995. It continues to thrive, achieving ripeness at 23.6 Brix by Oct. 10 across the 5 acres planted. There’s good earthiness to the nose dense with blackberry, plum and black currant, backed by dark chocolate. Inside, it’s resplendent with pomegranate, boysenberry and blackcap raspberry, bringing lots of acidity and plum skin tannins. Suggested pairings include pizza or mushroom ravioli with a cream sauce.
Production: 235 cases