Incredibly balanced with a stunning nose of bright red fruits along with spice and earthy notes. The intensity of the fruit and earthiness continues on the palate and is wonderfully framed by the vibrant acidity and bold silky smooth tannins with a long lingering finish.
Fruit was separated into various lots, 33% whole cluster, and cold macerated for 5 days. After cold maceration the fermentation vats were warmed and fermented using native and cultured yeasts. Manual punch downs were performed over a 14 day period three times per day reducing to twice daily towards the end of fermentation. At the completion of fermentation the juice was transferred into 60% new and 40% second and third fill French Francois Freres oak barrels, where it underwent full malolactic fermentation and was aged for a period of 20 months. Prior to bottling the wine was racked and went unfiltered into bottle.
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