Sumptuous nose of bright red cherry pie, plum, pomegranate and black raspberries
with earth, sassafras and fresh sweet fennel.
Full-bodied on the palate with soft tannins and a long, lingering
Bottled unfined and unfiltered on August 19, 2009.
The grape clusters were hand-sorted, and once de-stemmed, the berries were hand-sorted again on the way to
the tank. This was followed by a four to five day cold soak, depending on flavor extraction. The juice was then
fermented with native wild yeast in small open-top fermentors for two to three weeks. Toward the end of
fermentation, the fruit was gently pressed and moved to barrel. It finished fermenting in barrel, which helps
to integrate the flavors from the oak.
The wine continued to age in 67% new French oak for twelve months.
Medium ruby color.