WINEMAKER’S NOTES:
THE WINEMAKING The fruit for this blend was harvested from late September through early November, then meticulously sorted and sent to temperature-controlled tanks for fermentation. Pump-overs were performed two to three times daily to extract the intense flavors, and the finished wine was aged in 50% new French oak for 19 months prior to bottling.
THE FLAVOR PROFILE This vintage boasts a bountiful bouquet of black cherry, currant and bramble aromas, swirled with hints of vanilla toast, ground clove and subtle mint. The plush palate opens with flavors of berry compote and black currant, supported by silky tannins and hints of caramel creme, cinnamon spice and cocoa on the lengthy finish.
