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We fermented the grapes using only yeasts that naturally occur on the grapes and allowed the wine to gain flavors and color from extended skin contact. Each lot is aged separately for several months, and then blended to create a wine that is more complex than its individual parts. After blending, the wine spent another year and half in barrel to completely harmonize before bottling. Elegant and full bodied, the wine's complex aromas of black berries, black licorice and a hint of cocoa powder are the perfect partner with grilled steak, roasted rack of lamb or venison stew.
"The wine presents an old-fashioned style, marked by hard, numbing tannins that frame ripe flavors of blackberries, licorice, cherries, mocha and black currants. Hard to tell where it's going beyond the next six years, but give it a proper decanting and drink with roasted or grilled meats."
90 Points
Wine Enthusiast
