It goes down great with a juicy steak, barbeque ribs or a soul satisfying hamburger.
Harvested at night as the Delta breezes came up and sorted in the vineyard to make sure only the cleanest grapes came to the winery. We fermented in stainless steel at 84°F for about twelve days, then left the wine on the skins, tasting at least twice daily to ensure the right texture and tannin levels before pressing. For aging, we used both stainless steel (for freshness) and French oak. After 6 months, we finalized the blend, adding 5% Malbec, 4% Petit Verdot, and 2% Merlot.