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
barrel aged for 20 months in 50% new
Roast lamb with garlic and rosemary or grilled
prime beef with fresh herbed chimichurri sauce.