California’s North Coast (May 2014)

Deep bright ruby. Open-knit aromas of black raspberry, truffle, spices and smoked meat. Rich and flavorful, offering enticing sweetness to the expressive flavors of blackberry, boysenberry and sweet spices. The tannins are a touch dry but much less brutal than usual for this bottling–and for Mount Veeder. Due to some incidence of rot (more on Mount Veeder than on Howell Mountain), Sean Capiaux did just a one-day cold soak and inoculated the musts in 2011; normally the cold soaks last four or five days and the wines are fermented with wild yeasts. The result, he said, was very clean wines.