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From each area, fully rippened fruit, which displayed strong pepper and spice characters, was especially chosen for this blend. Slow, even fermentation in Rotary fermenters at about 25 degrees Celsius ensured preservation of these characters, as well as allowing a controlled extraction of soft, rich and round flavors and firm but soft tannins in balance with the American oak sweetness, gained from nine months oak maturation.
Received a "best Value" rating "Smooth, a lively red with distinctive peppery aromas and flavors around a core of blackberry and licorice. Drink now through 2008 - HS"
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