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