Aromas of black cherry and ripe plums combine with subtle notes of
dried herbs and smoke.


The palate entry shows flavors of cranberry, fresh raspberry, and ripe cherry,
complemented by hints of vanilla and baking spice. A balance of savory, cedar and cocoa powder on
one side, and sweet, fig jam and ripe blackberry on the other, round out the mouth-feel. The overall
impression is one of ripe red and black berry fruit flavors, great structure, smooth tannins and a
lingering fresh finish


We harvested early in the morning so the fruit would arrive at the winery while the grapes
were still cool to preserve the vineyard-fresh flavors. After de-stemming but not crushing the
berries, we cold-soaked the fruit for up to two weeks to soften the skins and allow for ideal
extraction. During fermentation in a combination of closed and open-top stainless steel
fermenters, we used both punch-downs and pump-overs to extract color and tannins, and also
to control temperatures and maximize flavors. We barreled only the free-run, discarding the
press, then aged the wine in 100% French oak (60% new, 40% seasoned) for up to nine
months. After racking the wine once malolactic fermentation was complete, we racked it a
second time before making the final blend.


Bright crimson red in color.