We tasted this 2016 at the end of February and loved how it immediately showed out of the bottle. Stone the Crows is a single vineyard, estate grown wine, produced of fruit from their 5-acre hillside vineyard, Three Twins, in Conn Valley, just above Lake Hennessey. Densely planted in 2005 on steep hillsides, the vines are pruned to yield no more than three tons per acre. Thomas Rivers Brown has been making their wines since their debut vintage in 2009. The Three Twins vineyard, always an earlier site due to being hillside, ripened evenly with a medium crop load, with the first blocks coming off in late September. This vintage is marked by luxurious, giving notes on both the nose and palate. "Hedonistic aromas of blackberry reduction, fresh tobacco leaf, roasted meat, and spearmint oil swell from the glass in vivid layers. Rarely do you refer to aromas as being saturating, but that applies here. The palate follows suit with mouth-coating notes of cocoa, macerated brambly fruit, baking spices, river stone, and lavender. There is a fine balance between the lush fruit component, and a silky integrated tannin structure. The astute use of new French oak rounds out the periphery of the wine giving it a very soft trajectory, front to back."