For the second year, we have made a fantastic red wine from the old Cinsault vines of Bechtold Ranch—the vineyard that has for a long time been the source for Rhododactylos.

We whole-cluster fermented the fruit with only very light foot treading and kept the wine very cold during during its slow fermentation. The wine is stunning. The aromas are more floral than any other wine we have made—reminiscent of violets and fruit trees in bloom. With very little tannic structure and high acid, the wine is powerful and delicate at the same time. This is the first Scholium red wine about which you could say this.