We fermented whole berries in small, five-ton, open-top fermenters with a cold soak ranging from five to seven days. During this soak we punched down the cap three times a day to bring out the color, spice and fruit characteristics. We aged the wine in 50 percent new oak barrels, selected to add spice notes, rather than smoky characteristics, to the wine.Crystalline aromas of candied blackberries, raspberries and cherries, woven together with floral overtones define the aroma. In the mouth the wi...

Community Tasting Notes (average 86.3 pts. and median of 90 pts. in 7 notes)

Rating: 87/100 - As reviewed by Burghound in Issue 19, Jul 01, 2005

Rating: 83/100 - As reviewed by Wine Spectator on 01/01/05

Rating for United States-California: 90 (slightly better than average year)<br/><br/>Drinkability: drink now<br/>