Sur Echalas sits right here in the Walla Walla Valley, planted in 2008 at 860 feet on a foot or so of silty loam and basalt cobbles over compacted cobblestone. Vines packed nearly 12,000 to the hectare at three feet by three feet, tight enough that horses, not tractors, do the work. Biodynamic farming, 100% Grenache, fifteen months in neutral French oak, which is to say nothing between you and the site itself. All that density and stone shows up as structure and lift on the mid-palate. Nobody's hiding this one under vanilla.