The 2014 displays dark cherry and plum notes enhanced by toasty oak.
Nice acidity, along with moderate weight and density, gives this wine outstanding balance and structure.
The fruit was handpicked then carefully sorted upon arrival at the winery. Following a 2-3 day cold soak, we inoculated with commercial yeast for primary fermentation at 82°F. The wine was fermented in closed top tanks with twice daily pumpovers. Fermention lasted 7-10 days and the wine spent 9-12 days on the skins. The wine was pressed, allowed to settle overnight and racked to barrels. Native secondary fermentation occurred in the barrel.
The wine spent 10 months in French oak (25% new) and was bottled unfined.
Dark garnet in color.