Momtazi Vineyard is a biodynamically certified vineyard nestled in the foothills of the Cascade Mountain Range. It is comprised of primarily uplifted marine sedimentary loams and silts, with alluvial overlays and an underlying base of basalt. The fruit was picked on October 5th, 1/3 remained whole cluster and the fruit was fermented in small lots using wild spontaneous yeast fermentations. All punchdowns were done with pigeage, by me personally. I love the wild and savage nature of the fruit – it delivers a lot of power and concentration, offering generous dark and brambly fruit flavors with vibrant acidity. It was aged in 15 percent new French oak and 85 percent neutral for 20 months. The extra barrel time resulting in a more refined, polished wine promising to age gracefully and gain complexity. We racked it once and then bottled it unfiltered and unfined in June of 2018.