Classic fruit—cassis and black cherry—threads with cedar and a hint of graphite; the tannins are satin-soft, and the finish is composed and long. Sourced from an older valley-floor vineyard just outside Kenwood, it was fermented in a single open-top tank, then aged 18 months in seasoned French oak. It’s a measured late-’80s throwback—polished rather than loud, built to age.