This Plow is a wonderful partner with Rib-Eye, New York and Sirloin steaks, with Lamb Shoulder, Leg of Lamb, Lamb Loin, Elk tenderloin, Roasted Duck, Grilled Duck Breast, savory preparations of Goose and Duck Liver, Porchetta, Sautéed or Grilled Pork Tenderloin, wood-grilled meats and Franklin, Pecan Lodge or Smitty’s BBQ Brisket or Ribs (if you happen to be in Texas). Also with Peking Duck, Shaking Beef, mushroom rich broths, and vegetable dishes. Porcini risotto is a vegetarian favorite with this wine.

The fruit is hand-picked and sorted in the vineyard, then sorted again on the crush pad. Only whole berries are selected for the fermenters. Whole cluster fruit is 14% of the 2023 cuvée. Fermentation proceeds with wild yeasts, with the juice going half in concrete tanks and half in stainless-steel. Cap management begins with gentle pump overs, followed by traditional pigeage by foot, as needed. After wild-yeast primary fermentation and spontaneous malolactic fermentation, the wines aged in 22% new and 78% neutral French oak barriques for 12 months followed by an additional 5 months in stainless steel tank to bring the cuvée together prior to bottling.

96 pts. A wonderfully fresh and floral wine with aromas of roses, lavender, red berries and wild thyme. It opens with notes of forest floor. Medium-bodied and taut, with mineral tension. The pretty aromatics belie a seriousness to this wine that suggests a long life. Drink now or hold. Courtney Humiston, JamesSuckling.com