Pronounced aromas of black cherry, burnt sugar and vanilla lead to flavors of fresh plums and spice. Silky tannins are nicely featured on the lingering finish.
Estate fruit was blended with grapes sourced from vineyards in the Dundee Hills, Yamhill-Carlton and Eola Hills. The fruit was sorted, destemmed and macerated for an extended period, fermented in 1.5-3 ton fermentors using native yeasts, punched down twice a day and aged for 11 months in French oak (25% new). After the best barrels were selected for Tavola, the wine was racked and bottled by gravity without fining or filtration.