Nose
black cherry, blackberries, plum, raspberry, graham
cracker, and toasted oak, chocolate and cola.
Palate
chocolate covered strawberries and cherries, raspberries, caramel and dark chocolate.
Winemaking
The fruit was hand harvested and destemmed into a one ton bin. The must was punched down by hand two to three times a day during fermentation. We pressed off of the skins after 10 days and the wine was aged in 30% New French oak barrels for 14 months.
Aging
aged in 30% New French oak barrels for 14 months.
