Merlot / Cabernet / Malbec
“Several vineyard sources add layers of flavor and texture to this blend. You’ll find aromas of dried cherries and vanilla followed by a burst of marionberry in the mouth and a smooth dense texture. Open a bottle and appreciate how the flavors evolve through the evening.”
—Melanie Krause, Winemaker
The 2013 vintage was great from the winemaking perspective for both red and white wines. The rapid accumulation of heat during the summer insured that the grapes matured fully. A cooling trend during the fall gave the grapes time to develop additional flavors and allowed the winemakers to precisely time the picking dates for optimal style expression. The 2013 vintage showed patterns similar to long-term averages with bud-break around the 20th of April, gradual warming in May and June, hot weather (averages in the mid 90’s) in July and August, and then cool temperatures starting in mid-September. Total heat accumulation of 3030 heat units.
Warm chocolate aromas are followed by dark cherry notes mixed with cinnamon and clove. The finish is rich and long.
Hand harvested. Fermented in 1 ton bins with 4 punch-downs per day. 10% of batches native yeast fermentation. Bladder pressed after an average 7 days of skin contact. Malolactic fermentation in barrel. 20 months of barrel aging in barrels of French and Hungarian origin, 40% new oak. Bottled unfiltered in June 2015.
Symms, Skyline, Williamson, and Sawtooth vineyards.
The wine calls out for an all-Idaho experience: Kobe beef, Idaho potatoes with truffle oil and a dab of Snake River caviar.