Tasting Notes

20% hand picked on March 27th – Whole bunch fermented in tubs for three weeks prior to being foot crushed and allowed to ferment to dryness. Basket pressed on May 2nd to neutral French Oak Barrique. The remaining 80% was machine harvested in late May. This was lightly crushed and de-stemmed into stainless steel for fermentation. This happened slowly over a five week period with delicate hand plunging to break up ‘hot spots’ in the cap and for gentle extraction of tannin and color. Just prior to being sugar dry the wine was pressed to neutral French and Hungarian Oak barrique. The wine was bottled after 9 months in oak. The wine is deep and bold with good bright red and blue fruit aromas and flavor. Moderate acidity and big​,​ round​,​ sinewy tannins that linger. This wine is not for the faint hearted coming in at notch above 15% alc but it is well integrated thanks to the slow fermentation and use of quality oak. Time on lees in barrel has also helped to enhance roundness and polish.