Ruby-red. Intensely floral on the nose, with bright raspberry and blueberry aromas supported by zesty minerality and complemented by fresh rose and lavender. Incredibly deep dark berry flavors are complemented by candied licorice and floral pastille tones. This is beyond rich and sweet but there's an almost eerie elegance about it. The vines here were planted in 1877. Turley says that the wild yeasts here will allow the wine to ferment to dryness with up to 18% alcohol (this one clocks in at 17.1%). "That's what 130-year-old yeast can do, I guess." (JR)