The finished wine is rich and highly extracted, but nicely balanced. It tastes of intense blackberry liqueur and ripe raspberry with a subtle jammy component."It is framed by hints of briar and peppery spice, and brings a long, elegant finish.
"The fruit cam in highly extracted and fully ripe at over 25 degrees Brix."After a slow, cool fermentation on the skins for seven days, the wine spent a short six months in small oak barrels; 50% new American oak, 50% seasoned French." -Ron Shrieve, Winemaker