ripe cherry, cranberry, and cassis with a hint of Earl Grey tea and cedar
red currants, plum jam, and sweet vanilla.
A warm and dry spring resulted in excellent berry set and a larger crop. Moderate temperatures throughout the growing season easily brought the fruit to full maturity.
The fruit was gently destemmed and crushed into an open top fermenter with approximately 20% whole berries. The tank was inoculated with Pasteur Red yeast and punched down twice daily throughout the fermentation. The temperature peaked at 88º F. After 14 days of maceration, the lot was pressed and allowed to settle in tank before going to barrel. The wine was racked only one time before being bottled in August 2014.
aged for 10 months in both French (85%) and American (15%) oak; 25% of these barrels were new