(From 2012 Vintage) The fruit was destemmed and macerated for 24 hours before pressing to stainless steel for fermentation. The fermentation was cool and long and malolactic was inhibited to retain the bright, fresh fruit character. Alcohol is 13.2%. Finished pH is 3.24. Residual sugar is 1.7 g/L.
(From 2011 Vintage) Pronounced aromas of black cherry, burnt sugar and vanilla lead to flavors of fresh plums and spice. Silky tannins are nicely featured on the lingering finish.