Released after a minimum of two years in bottle, the wine presents notes of black cherry cola, star anise, black pepper and dusty florals. Supple tannins, paired with bright acidity lend structure and lift.
Named after the mile marker where the vineyard is located, the soils at Fiddlestix are well-draining Gazos and Botella clay loam mixed with Monterey shale. The vineyard is divided into 35 blocks and planted with multiple clones: Pommard 4 and 5 and Dijon clones 667, 777, 113 and 115. The fruit was fermented on its skins for two weeks in small open-top fermentors and was aged for 16 months in tight grain French oak (35% new).