Pair with roast beef, T-bone steak, grilled lamb, meatball pasta and bold cheese such as sharp cheddar, parmesano reggiano, and asiago.
The grapes were picked at full ripeness and then crushed and destemmed. They were fermented in stainless steel tanks and pumped over 2 times daily for 2 weeks. The wine was then transferred to barrels and went through ML fermentation. To integrate the components and add savoury notes, the wine was then allowed to age in a blend of American and French oak barrels for 14 months.