Cranberry, raspberry and red cherry with allspice, caramel and anise.
The wine was aged in 60% new French Oak using Medium Plus toasted barrels from the finest cooperages in France.
The grapes were destemmed and the whole berries chilled down to 50 degrees for a five day cold soak. Native yeasts were allowed to begin the fermentation which lasted for 11 days for a total of 16 days of maceration. Native malolatic fermentation was subsequently completed in barrel.
The wine was aged sur lie for 12 months then racked clean off of the lees. An additional three months was allowed for clarification before the wine was bottled unfined and unfiltered.