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Lemon curd, candied orange peel, and white flowers lead into a rich palate layered with baking spices and caramelized sugar. A subtle flinty reduction and a vibrant backbone of citrus-inflected acidity.
An intense sense of the mountain heritage of the delicate stone fruit that is lifted, like its McCrea cousin, yet firmer, and with a stronger core and added layers of richness.
Aromas and flavors of black cherry, boysenberry, hibiscus, juniper, moss, and anise emerge vividly. The palate is both bright and brooding—tension-filled by vibrant acidity and fine-grained tannins, with a mineral-tinged drive, violet lift.
