The third year of drought—and driest yet—reduced yields. Miraculously, the vines held on for a late-August harvest. A seven-day fermentation fully extracted the small berries, producing an intense wine. A warm January increased cellar temperatures, finishing the remaining sugar. Once returned to barrel, the wine continued aging for twelve months. Ripe fruit, exotic spice, and elegant tannins give it immediate appeal, and it will be at its best over the next five to seven years.