Marty Clubb and his team had the luxury of pulling in hand-harvested grapes from vineyards such as Sagemoor’s Bacchus, StoneTree and Candy Mountain as well as Summit View and Seven Hills in the Walla Walla Valley. They racked these largely neutral oak barrels four times during the course of 18 months, and the bench trials led to a blend of Syrah (77%), Grenache (21%) and Mourvèdre. It’s filled with character and evolves in the glass for an experience filled with raspberry, violets, light toast and sarsaparilla that’s rounded off by bittersweet chocolaty tannins.
Rating: Outstanding!
Production: 3,100 cases
Alcohol: 15%
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