Crushed and destemmed to fermentor and “cold soaked” for 2 days. Racked once and inoculated for malolactic fermentation. Upon completion of malolactic, racked to new and two year old, tight grain, small (225L) oak barrels and aged 18 months.
Stored between 55º F - 60º F. Will age very well for between 7 and 10 years.
TA (g/L) : 4.80
pH : 3.79
Full-bodied wine exhibiting blackberry, cherry and licorice aromas, with mocha and vanilla
from the barrel aging. This wine is nicely balanced with ample but smooth tannins.
Enjoy with grilled portabello mushrooms, roast turkey or grilled steak.