Both the color and the nose scream "plums"! Dark intense fruit and jam-packed plum aromas let
you know that you're onto something special. On the palate, there is great density to the fruit.
The deep blackberry fruit, the bright acidity and the firm tannins spread out all over your mouth.
This is a red meat wine! Especially a juicy barbequed steak or grilled Saratoga lamb chops.
Really any grilled or smoked foods will work well with the intensity of Purple Label. Don't
forget to finish your meal with some dark chocolate – maybe a warm truffle cake.
The Piedra Hill Vineyard is becoming synonymous with award winning Cabernet-based wines from Howell Mountain. Bill and Joan Smith own, farm and make wine from this stunning six acre vineyard. The vineyard is dominated by Cabernet Sauvignon,
primarily clones #337, #191, #341, #338 and BV 4, and the other four Bordeaux varieties; Merlot, Petit Verdot, Malbec and Cabernet Franc.
Piedra Hill Vineyard sits above the fog line, so temperatures are, on average, five to ten degrees cooler than on the valley floor. This creates higher natural acidity in the grapes and leads to even
ripening of the fruit. The hallmarks of the Piedra Hill wines continue to be intensity of fruit and tremendous balance.