Rugged mountain conditions produce grapes with intensely concentrated fruit and big, rich tannins. Taming these tannins and preserving flavor are the high-altitude winemaker's biggest challenge. Because Mount Veeder's growing season starts late and often stretches well into November, harvest is a waiting game. But patience is rewarded with fully-developed flavors and ripe, rich tannins in the skins and seeds.
The nose opens with notes of dried fruit, dark berry, and milk chocolate. Hints of sweet oak, dried herb, and coconut add to the complex aroma. Smooth and supple tannins finely woven with cherry and sweet herb on the palate.
Intense dark fruit aromas of black currant, followed by wet earth, mushroom, and caramelized sugar. Hints of dried herb and the classic California bay round out the nose. The palate is long and rich with classic cassis flavors that linger.
Layers of juicy berries and dark plum, toasty oak notes, and spicy hints of sweet bay leaf and anise. Vibrant berry and dark chocolate flavors with black peppercorn.
Flavors of ripe plum and dark fruit compote, vibrant dark cherry layered with cocoa and baking spice. Fine-grained tannins and full body, centered and powerful yet refined.
Aromas of bay, dried herb, and dark chocolate. Hints of licorice and blackberry also emerge along with vanilla bean and spice notes stemming from the French oak barrels it was aged in.
Concentrated layers of cassis, fig, and black plum with hints of dark coffee, sweet herbs, cedar, and anise.