The grapes were harvested on September 26th in perfect condition if slightly riper (24.9° brix) than we normally try to pick. Traditional fermentation included 40% whole clusters. Aging included 33% new French oak from Francois Freres. Total time in barrel was 17 months. The aromatics in the wines from Purisima are always what strike me first...classic syrah spice and pepper with hints of black tea and lavendar. The riper flavors have rendered this wine a bit more approachable than the last few vintages, but you could easily put this in the cellar for another 8-10 years. Only 4 barrels were selected for the finished wine and almost all available exclusively through the Tasting Room.