Winemaker Tyler Russell sources the fruit for this bottling from an extremely cool-climate vineyard. Tons of fresh-pressed boysenberries meet with wood ash, underripe berries, black olives, rosemary, roasted lamb and Mediterranean spices on the nose. Tart black-plum skin is layered with bay leaf, rosemary, thyme, crushed peppercorn and charred beef on the dynamic palate.