The Papera Vineyard planted back in 1934 by Celestino Papera, is consistently considered a grande dame of the Russian River Valley. Due to its cooler climate, the grapes tend to be picked in rounds, and roughly over a two week period. After each round of harvest, the grapes are put into a cold soak for 5 days. Then they are pressed into French oak, of which 25% is new. It is bottled unfined and unfiltered.
Aromatically the wine lifts from the glass with notes of raspberry coulis, briar bushes, and a hint of fine tobacco. On the palate, the wine continued with notes of ripe raspberries, a touch of blood oranges, and a mouth-watering finish of acidity.