Here is Matt Kettman’s 95 point review from Wine Enthusiast which is totally accurate :
“There is an extremely earthy kick to this entire bottling, beginning with turned soil, rocky gravel, black pepper, dried kelp, crumbled violet and elderberry aromas on the nose. The palate is surrounded by peppery spices, from white to green peppercorns, while also offering boysenberry pie and charred meat flavors that lead into a buzzing Sichuan peppercorn finish.”
This wine was processed with 1/3 whole cluster, fermented using a yeast strain native to the Rhone Valley. It was aged for 12 months in French Oak, 25% new. This wine was never racked, and was filtered before bottling.