The fruit for this estate wine was hand picked into half ton bins in the middle of September, to ensure all grapes had reached ideal maturity. At the winery the fruit was destemmed and gently crushed into small stainless steel fermenters. A short cold soak for two days preserved the distinct flavors of the varietal. During fermentation, the must was pumped over three times a day to extract the optimum amount of color and tannins. At dryness, the wine was pressed, settled in tanks for two days and then racked to barrels to complete malolactic fermentation. After the final racking, it was aged for an additional 11 months in new French and American oak barrels, and was eventually fined with egg white prior to bottling.
Enjoy now through 2012.
- Color: Dark cherry red with blue tints
- Aroma: Intense black fruits together with floral notes and hints of white pepper, earth, liquorice and vanilla
- Taste: Blackberries and boysenberries together with currants, spice and candied fruits. Silky and soft with a juicy quality, well balanced with soft but ripe tannins and a long pleasant finish