Very high tones, cassis, menthol, black fruits, sweet, damp earth, etc. It’s all there. It was kept just about 3 years in barrel on initial lees with no racking. This is essentially unheard of with this variety. I have slowly worked in this direction and feel it is best for the Scherrer Vineyard whether bottled as a vineyard designate or not. This bottling relies on acidity more than the vineyard designate for its structure which allows it to be released sooner with the added bonus as being a little more food-versatile.