(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.
Bot at PJs as staff fav red for November. $10. It is good. Not sweet kind of dry but not too.
Surprisingly good, no tanins, easy to drink, can taste the zinfabdel component - jammy
great value vs. price
wine at tom's bday
Liked this at CM