The grapes were hand-picked the throughout the month of April and immediately transported to the winery for sorting and gentle de-stemming. The grapes were cold macerated for five days followed by a warm ferment in open stainless steel tanks for 15-24 days. During fermentation the cap was punched down three times daily. The wine was then aged for 18 months in French oak (30% new barrels).
Dark ruby red in color. The complex nose features fresh fruit aromas of blueberries, strawberries and sour cherries as well as violet floral notes. The palate echoes the nose with fruity, floral flavors along with touches of licorice. The structure is firm with Petit Verdot playing an important role. A muscular wine with vibrant acidity accentuated by potent tannins. Tremendous persistence and an elegant finish.
90 Points – Vinous
90 Points – Wine Enthusiast