Sourcing from vineyard blocks planted across three decades (1973, 1997, 2003), Tyler blends complexity with delicacy. Native yeast fermentation in open wood vats and judicious 10% new French oak elevate this beyond typical California Pinot. Red cherry, blueberry, and rhubarb open to touches of dried tobacco, leather, cedar, and exotic spice. Gentle, powdery tannins carry these flavors to an elegant finish.