(From 2010 Vintage) Black cherry and black currant are followed by round tones of chocolate and moist chewing tobacco. There’s a fresh point of acidity that refreshes the mouthfeel and adds intensity to the polished finish.
(From 2006 Vintage) Following destemming, the berries are softly pressed and fermentation is completed on the skins at 75º - 79ºF. Malolactic fermentation occurs in spring. The wine is aged 9-14 months in barriques, small 225L barrels made of French oak, and further matures in the bottle for approximately nine months prior to release.
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