mesquite and a pinch of pepper, black cherry, dark chocolate, and essences of raspberry
chocolate and coffee notes, cola berry and currant.
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.
barrel aged for 20 months in 50% new French oak.
Roast lamb with garlic and rosemary or grilled prime beef with fresh herbed chimichurri sauce.