The grapes for this wine were grown by several small vineyards in the Rogue Valley. They were fully ripened in the very warm 2019 vintage, fermented with indigenous yeast and lightly pressed, the wine was aged in once and twice used French oak for 15 months. The wine features aromas and flavors of black currants, roasted meats, figs and baked plums. It should be at its finest from 2023-2027.
An incredibly ripe blackberry aroma fills the room, followed by bursts of damson plum, violets and bittersweet dark chocolate. Tart boysenberries dominate other flavors like figs wrapped in bacon, cedar and a trace of cassis. While the wine's acidity is restrained, the tannins are still brawny. — Michael Alberty
90 Points Wine Enthusiast Magazine