Blackberry, black cherry, roses, lavender, earth, and a spice-laced finish with silky tannins and bright acidity — floral, concentrated, and precise. This is the 30th anniversary vintage, and the first time Mt. Jefferson is made entirely from 100% estate fruit. Whole-cluster fermented with native yeast, aged in French oak. Practicing biodynamic. Winemaker Daniel Estrin calls it the flagship — some barrels intended for the single-vineyard wines end up here when they're better in the blend.
