Resting for 18 months in French oak barrels, the Rabastaban comes from fruit grown in volcanic and basalt-laden soils. Deep purple with a neon ruby rim, it’s a lot richer and darker-fruit driven than its siblings. Boysenberry, mountain blackberry, new leather, dried sage, pencil shavings, and a touch of peppery herbs work together with the high acidity, chalky tannins, and the black pepper spiced finish. About 500 cases were made.
||Willamette Valley, Eola-Amity Hills