“A cool year with smoky skies that further retarded full ripening into the late fall has yielded a more European version of cabernet franc this year, at a comfortable 13.8 percent. Less hedonistic than 2017, the emphasis is more on red fruit with a touch of black cherry and tobacco. The palate is bright and fresh with tannins yet to disperse but should be comfortably drinking in 2023. If you can’t wait, you will need a steak to take on the youth in this wine. The fruit is hand picked from a 3.01 acre block and fermented in small batches after a four day cold soak. Each batch was barrel aged for 18 months in 40% new French oak, and blended before bottling.”    –Gismondi on Wine (October 2020)