Nose
f maple cured bacon, cocoa powder, currant
preserves, and a hint of dried tobacco leaf.
Palate
dark chocolate with
bright red fruit
Winemaking
The grapes went through a 5 day cold soak to extract maximum
color. The wine was pumped over 4 times daily and aged on the
skins for 45 days where it went through primary fermentation.
The wine was barreled down and aged in 85% new French oak
for 18 months
Aging
5% new French oak
for 18 months
