Sourced from dry-farmed vines in Rutherford, this wine underwent natural malolactic fermentation in barrel. It was aged for 20 months in French oak barrels ranging from new to five years old, with no more than 10% new oak and bottled unfined and unfiltered after two to three aeration rackings during ageing. The bold, muscular aromatics showcase liquorice, black olive, saddle leather, loamy earth, and pressed flowers. Full-bodied on the palate, it offers velvety tannins and an abundance of crunchy dark berry and currant character, layered with graphite. The tannins build with a dusty mineral quality, carrying through to a long, balanced finish. A robust and nuanced expression of Rutherford terroir. (JC)