Charbono is handpicked toward the end of harvest in mid-October right as tannins start to soften on the vine. This is usually around 24 brix for Charbono at Meyer Vineyard in Calistoga. Dried cherries, cranberries, and pomegranate, with savory hints of roasted meat. Mouthfeel is soft and balanced, and the finish lingers with hints of toasty vanilla.