The 2016 Shop was raised in a combination of 228 and 300 liter barrels and concrete, and in the concrete the wine was especially funky. After blending in the summertime the wine began to resolve, but when the wine went into bottle in the summer of 2017, it was still wound pretty tight. It was only after about 18 months in bottle that it blossomed, as if to say, “OK, now I am ready.” In addition to the usual dark Carneros fruits, there is an iron or mineral streak that adds interest. Give it a little air and it will really sing.
