Winemaker's notes:

50% each Cordon and Cane pruned.    30% Whole Cluster fermentation.   Fermented in small, open-top vessels.   50% 1yr old French oak, 50% Neutral French oak.   2 years in barrel.  Bottled in 2016

Clear, vibrant color.   Garnet to the meniscus is ….  Nose is spicier than the ‘13, more herb de Provence.   Fruit is darker, more plum, leather on the nose.   Palate has bright fruit and plum on the mouth, a juiciness, like watermelon, nice balance of acidity and tannin.   Cleaner, more focused than the ‘13.    Long finish.  Tannins are velvety, really well integrated.     The aromatics of the herbs de Provence comes back at the end of the finish.   

The supple tannins would be great with grilled salmon. The bright acidity would cut through some of the fat.   Whole roasted chicken with thyme and garlic.  Root vegetables like parsnip puree.