Winemaker’s Notes
Inky, dark reds and purple hues present this wine. Aromas of intense blackberry and slight briar, black pepper, kalamata olive, and coffee intertwine with toasty oak. Flavors of youthful blackberry, black licorice and espresso are threaded with bramble and toasted oak. This is a tremendous wine with great density and length.
Winemaking
The fruit was hand harvested in the cool morning hours and brought to the winery in half ton bins. At the winery, the clusters were sorted using a double sorting system. First, the clusters were sorted by hand. The fruit then ran through a small destemmer that removed stems from the grapes prior to the individual berries being sorted to ensure that the most ideal grapes were chosen. These berries were delivered to a fermenter where there was a period of resting on skins. Warm fermentation temperatures were encouraged along with gentle cap maceration to achieve the desired color and structure for the wine before an extended maceration time on skins prior to final pressing. The wine was transferred directly to barrel for 19 months of maturation.
