Sourced from the warm, arid microclimates of the eastern Columbia Valley, where the scorching daytime sun drops annual rainfall down to a desert-like 17 inches—allowing this late-ripening Spanish variety to fully mature. Once harvested, the grapes are brought into the cellar and placed directly onto concrete radiant heating strips running at 100 degrees. This unique step warms the cold grapes up perfectly to kick off a clean, robust yeast pitch.
The Hand-Punch Treatment: Tempranillo is naturally packed with deep raw pigment and substantial structural skin tannins. To prevent the wine from extracting harsh, aggressive woodiness from the grape seeds, the winemaker completely rejects mechanical "pump-overs." Instead, the grape cap is punched down completely by hand for gentle, precise flavor extraction
The Barrel Sleep: Following pressing, this bold red undergoes an extensive 20 to 22 months aging process in tight-grained French oak barrels (carefully monitored so it is never over-vintaged). This long rest allows the grape's powerful native acidity and bold tannins to beautifully integrate and "smooth out the potholes" on the palate.
The Aromatics & Profile: A deep, brilliant ruby-purple in the glass. It leaps forward with a complex bouquet of ripe leather, tobacco leaves, and earthy spices, layered over a dense core of dark plums, black cherries, and wild blackberries. Thanks to the manual punch-downs and early pressing, the tannins are robust but have evolved into a plush, velvety, and smooth mouthfeel backed by lingering notes of toasted vanilla and cracked pepper.
Aroma-Dark rich red and black fruits. Deep and interesting. Dried fruits with chocolate and coffee
Flavor- Modest fruit red and blackberry. Dark cherry
