Grown in the heart of Rattlesnake Hills in wind-blown loess soils over ancient basalt. The fruit was hand harvested on September 9, and pressed following a 24-hour cold soak to neutral French oak barrels for a slow, cool fermentation to preserve aromatics and build texture.

A savory and complex Washington Syrah.

Grown in the heart of Rattlesnake Hills in wind-blown loess soils over ancient basalt. The fruit was hand harvested on September 9, and pressed following a 24-hour cold soak to neutral French oak barrels for a slow, cool fermentation to preserve aromatics and build texture.