The exposure at this site leads to restraint in the wines produced. Sean utilizes native yeast, whole bunch clusters and foot stomping before laying the wine to rest in neutral barrels for 11 months. It’s cool, elegant and woodsy with violet, jasmine and raspberry as the key components on the nose. On the palate it’s a bit more robust, expressing dark cherry, plums, sap and even mustard seed. It’s built for the long haul and will only get better with time.