Palate
Vibrant aromas and flavors of fresh boysenberry, cedar, baking spices vanilla, and toasted oak combine with a full, rich mid-palate with considerable,
round tannins. This wine’s upfront silkiness and roundness make for a delicious selection now and will drink well for 15—20 years.
Growing Conditions
2011 was one of the coolest growing seasons experienced in the valleys in a
long time. We harvested the grapes about two weeks later than usual, starting late September and completing harvest the middle of October. This vintage produced a friendly, youthful and approachable wine.
Bottling
June 2013
Winemaking
Upon entering the gravity-flow winery, the grapes are destemmed, hand sorted, cold soaked for two days and then whole-berry fermented in tank before
pressing. Individual lots are moved to barrels for malolactic fermentation,
then blended and barrel aged in new and older French oak for 18 months in
our wine caves, allowing for the perfect balance of fruit intensity, tannin suppleness and oak sweetness.
Aging
60% new French oak,
40% older French oak
Food Pairing
Trésor complements lamb, beef and duck dishes that are roasted or braised.
Try Trésor with strong-flavored cheeses such as Gorgonzola and sharp Cheddar.
