Grapes were sourced from old vine plantings at Godward Vineyard in the Calistoga region as well as Julianna and Calla Lily vineyard in the Pope Valley region of Napa.
Textbook conditions saw near-ideal spring bud break, steady flowering, even fruit set, and a lengthy stretch of warm days and cool and often foggy nights. Napa Valley’s grapes achieved optimal ripeness, bringing exceptional quality to the crush pad and into the cellar.
After fermentation the wine was aged for 14 months in 35% new ‘Fusion’ barrels of French, American and Hungarian oak.
The final blend is 78% Petite Sirah and 22% Zinfandel. The aromatics speak to black berries and notes of vanilla. The palate shows blackcurrant jam, chocolate covered espresso beans and nutmeg. Bright acidity wraps around the fruit, giving the wine balance and structure.