The 2013 season will go down as a one of the best in recent memory. It was an early spring and very even ripening season with less than a handful of days pushing into the triple digits. Harvest was dry, pleasant, and paced allowing for plenty of hang time.

Rich, concentrated boysenberry, crushed stone, vanilla, clove, toasted almond, violet, dried lavender, blue-black fruit, satin tannins, acid, medium-full, fresh entry, balanced acid backbone.