Sourced from the intensely sun-drenched, arid microclimates on the eastern end of the Columbia Valley (where annual rainfall drops dramatically to just 17 inches). Because Petit Verdot is a naturally thick-skinned, late-ripening grape.
The Handcraft: Petit Verdot is packed with raw tannin. To prevent the wine from becoming overly aggressive or astringent, the winemaker strictly forbids mechanical "pump-overs," which break the grape seeds and over-extract harsh woodiness. Instead, the cap is punched down purely by hand 3 times a day, ensuring a gentle extraction. The wine is pressed off the skins right before reaching complete dryness to seal in its dark fruit core.
The Barrel Sleep: This big red is aged gracefully for 20 to 22 months in tight-grained French oak barrels (never over-vintaged) to naturally smooth out its potholes and allow the robust structure to fully integrate with the wood.
The Aromatics & Profile: Inky, opaque violet in the glass. It leaps forward with powerful aromas of dark blackberries, blueberries, and dried plum, accented by signature hints of lilac, violet florals, and subtle crushed black pepper. On the palate, it is full-bodied, dense, and beautifully rich. Thanks to the early pressing and manual punch-downs, the heavy structural tannins feel velvety and smooth rather than coarse or puckering.
