Nose
mesquite and a pinch of pepper, black cherry, dark
chocolate, and essences of raspberry
Palate
chocolate and coffee notes, cola berry and currant.
Winemaking
Our winemaker builds this blend piece by
piece to ensure a wine with layers of
complex aromas and flavors. Kevin uses
modern techniques of cold soaking the
grapes prior to fermentation and a slow,
cool fermentation rate. This ensures
maximum extraction of color, and the
preservation of the fruit flavors. This wine is
then barrel aged for 20 months in 50% new
French oak.
Aging
barrel aged for 20 months in 50% new
French oak.
Food Pairing
Roast lamb with garlic and rosemary or grilled
prime beef with fresh herbed chimichurri sauce.
