This wine presents deep shades of reds and purples. Aromas of juicy black plum, milk chocolate, and anise with elements of toasted vanillin and molasses. Flavors of dark plum and cassis follow with mocha and toasted barrel attributes. This red blend offers a finely textured silky structure with density and a graceful appeal.
The fruit was hand-harvested in the cool morning hours and brought to the winery in half-ton bins. The clusters were sorted using a double sorting system. First, they were hand-sorted then they ran through a small de-stemmer before the individual berries were sorted to ensure the ideal grapes were selected. These berries were delivered to a fermenter for 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 20 months of maturation.
Seven percent of the sorted berries for this blend was fermented in French oak barrels to add layers of complexity to the wine. After fermentation, the wine remained in those same barrels for aging.
97 Points, Tasting Panel
93 Points, James Suckling
90 Points, Jeb Dunnuck