• 60% Cabernet Sauvignon, 40% Syrah
• Columbia Valley AVA
• Syrah was fermented with native yeast using whole clusters
• Cabernet Sauvignon was fermented separately from the Syrah using native yeast
• Aged in 50% neutral oak, 50% stainless steel
• 13.9% abv
 
Blackberry, white pepper, black licorice, cocoa with hints of smoked meat. Long and energetic finish that builds with floral notes.