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.