Description
We harvested early in the morning so the fruit would arrive at the winery while the grapes were still cool to preserve the vineyard-fresh flavors. After destemming (but not crushing) the berries, we cold-soaked the fruit for up to two weeks to soften the skins and allow for ideal extraction. During fermentation in a combination of closed and open-top stainless steel fermenters, we used both punch-downs and pump-overs to extract color and tannins, and also to control temperatures and maximize flavors. We aged the wine in 100% French oak (60% new) for up to nine months. After the wine underwent malolactic fermentation, we racked it twice before making the final blend.
Tasting Notes
Deep garnet in color with abundant aromas of dark chocolate, black cherry and blackberry pie with hints of black currant and cedar. There are layered flavors of blackberry and raspberry pie filling on the palate, accompanied by notes of cinnamon, chocolate and nutmeg. This wine is smooth and focused with refined tannins and a mouthwatering finish.
