A creative blend of 10% Barbera, 5% Petite Sirah, 3% Merlot, and 2% Tempranillo was added to this Pinot Noir, with most of the fruit sourced from the Lodi and Clarksburg AVAs; it aged for ten months in (30% new) French, Hungarian, and American oak. Cinnamonspiced cherry comes through on the nose and palate. An earthy core reveals notes of bright cranberry and a hint of sage as toasted oak, toffee, and pomegranate lend an edge. The perky, peppered finish rides on smooth tannins.