Aromas of black currants, cloves, sweet spices and anise are nicely integrated withjuicy, soft tannins. Hints of tobacco, cedar and vanilla accompany the long, rich finish.
The grapes were sourced from estate vineyards in St. Helena, Rutherford and Oakville. Immediatelyfollowing primary fermentation, the must from a few tanks was pressed off its skins to maintain the bright,fruit forward elements of the variety. The remainder was left on its skins for an additional three weeks tolend depth and complexity. The wine aged for 22 months in American, French and Eastern European oakbarrels (40% new).