The aromas of dark fruit like black cherry, currant, plum and blackberry exude with hints of rose petals and dried cranberries. The pleasant integration of oak and fruit describe a bouquet of aromatic cedar, clove, cinnamon and dark chocolate.
Great mouth feel and balance; black cherry, blackberry and currant flavors dominate. Cedar, spice, chocolate and espresso, plus layers of dark fruit flavors, blend into a long clean finish.
An unusually warm end of February and March led to early bud break. Temperatures were closer to normal in June and July, but steady moderate heat kept grape development on an early pace. The flavor intensity of the fruit was outstanding. Harvest was early overall, and compressed within a short time frame.
9/18/04 -10/08/04 at 23.2-26.5 ̊Brix.
After a 24-hour cold soak, the must was allowed to warm and fermented in open-topped stainless steel tanks for 8 to 10 days at 76-88 º F with pump over twice per day.
2 years in 60 gallon French oak barrels
Dark ruby in color.