Tasting Notes:

The extended hang time the grapes encountered produced ripe, rich and lush mouthfeel with blackberry and plum flavors, with a toast and vanilla finish. Perfect with grilled or roasted meats, duck confit, rich stews or dark chocolate.

Destemming and crushing to fermentor and cold soak. Inoculated and then fermented at between 87º F – 91º F. Remontage twice daily. Malolactic fermentation in stainless steel; elevation in new, small (225L) oak barrels.