(2013 Vintage) The grapes were picked at a proper level of ripeness and fermented separately in temperature-controlled stainless steel tanks. Skin contact, at temperatures held to a maximum of 79° Fahrenheit (26° centigrade), lasted from eight to ten days. The malolactic fermentation was completed by the start of winter. An eight month period of aging in stainless steel tanks then followed. A small part of the wine, however, was aged in oak barrels, used three or four times previously, and then added to the blend.
Has aromas of berries and light spicy licorice. It's a harmonious blend with flavors of dark fruit, chocolates, and hints of licorice with a balanced acidity. I found it a little sour.
bold and big-had a grape juice flavor- something a bit strange but can't place it
amazing nose, smooth, nice acidity, great buy
Hints of licorice. A decent blend.
chewy, ripe .. notes of chocolate
negroamaro, primitivo, cabernet
RP 88, W&S 88
Drew's pick from Esquin
a bit dry. nice flavor