This wine presents with deep purple and red hues. Ripe boysenberry and red plum combine with crushed red pepper, black pepper and vanillin from the toast of the French oak. Flavors of currant, dried cranberry and cocoa are ever present and intertwined with integrated notes of oak maturation. This wine is structured with a note of terroir, length and a fine, even, plush tannin.
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 and dropped the fruit onto the sorting tray. Finally, the individual berries were hand-sorted to ensure that the ideal grapes were chosen. These berries were delivered to a small open-top 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.
Fifty two percent of the sorted berries used in this blend were fermented in French oak barrels to add layers of complexity to the wine. After fermentation, the wine remained in those same barrels for aging.
Pairings have not yet been configured for this product.