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.
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.
Aromas of dense black currant, black peppercorn, and cardamom are intricately woven together. Notes of molasses and flint lend a very deep and complex aroma to this wine.
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.
Layers of complexity from beautiful ripe plum and dark cherry laced with enticing notes of bay, black peppercorn, cardamom, toffee and mocha. Juicy ripe berries, cassis and mocha fill the palate, along with notes of fig, toffee and chocolate.