Nose
Overtones of black cherry, currant and blackberry in
combination with undertones of chocolate, coffee and pepper meld with the vanilla and
cedar nuances of French oak in waves of complexity.
Palate
On the palate, concentrated yet
supple tannins, and crisp acidity lead to a lingering finish
Winemaking
The grapes are hand-harvested and gently crushed to retain 40% whole berries. Prior to yeasting with Bordeaux red
yeast, we cold soaked for 72 hours, increasing the richness and intensity of the fruit character. Color extraction
utilizes a combination of manual pump overs via a screen during the initial fermentation, with gentle cap irrigation
as the wine goes dry. Following fermentation the wine went through malo-lactic fermentation in the presence of the
skins while the wine macerated for up to three weeks. The free-run and press wines were kept separate. The wine
was aged in 50% French oak, thin stave barrels for approximately 21 months and racked every other month to
naturally clarify the wine and soften the tannins. With no filtration or fining, the wine was laid down in bottle for 12
months aging prior to release
Appearance
dark ruby color
