Similar to the 2008 vintage, numerous weather changes throughout the growing season presently challenges to crop maintenance. However, the high mountain vineyard at Andrew Geoffrey withstood these challenges and produced an exception crop of multi-layered fruit flavors and silky fine tannins, which balanced out the sugar levels at harvest. Owner Peter Thompson and Winemaker John Gibson utilized a 5 day cold soak before fermentation, and extended maceration of 36 days (total skin contact time), to bring out the immense flavor and color in the 2009 vintage wine. Drinkable now and for the next 12-15 years, the 2009 vintage exhibits bold flavors of blackberry and black currant, mixed with subtle hints of blueberry and black cherry – a medley of dark fruits layered with the traditional slate and minerality of the Andrew Geoffrey wines.