"Barbour Vineyard in St. Helena always seems to yield spectacular fruit with a very lifted, slightly perfumed flair to the purple boysenberry and blackberry notes. The 2016 vintage seems to emphasize those lifted, aromatic qualities even more intensely. In addition to the purple fruit, notes of plum, cinnamon, nutmeg, and sweet earth add complexity. The mouthfeel is full, fruit-forward and elegant, with approachable tannins and just enough grip to lend weight to the core. The finish echoes the aroma, with forward, juicy fruit notes.
Harvested entirely by hand between September 23 and 28, 2016, this wine was created by selecting small blocks from the vineyard to vinify as individual lots. The lots were fermented on skins for about 4 weeks, transferred to French oak barrels and aged for about 12 months, then blended and returned to barrels for an additional 10 months. The wine was bottled without fining or filtration in July, 2018". Celia Welch, winemaker.