Deep ruby red in color, on the nose this wine exhibits lifted notes of dark cherry, plum and expresso bean. In the mouth ample flavors of cassis, cinnamon and nutmeg dominate. Rich yet elegant tannins impart fine structure and a long finish.
After being hand harvested the grapes were crushed and destemmed to stainless steel tanks. The must was then warmed and inoculated with selected yeasts and fermented during 10 to 15 days with temperatures peaking at 33ºC/91ºF. Following the completion of fermentation, the must was subjected to an additional 5 days of post-fermentation maceration (to give a total of 20 days total skin contact). The wine was then pressed off skins and put to French oak barrels for 10 months during which time it was racked twice: once in the spring when it was first sulfured (following the completion of malolactic fermentation) and then once again shortly before bottling.