In 2005, there was a long, dry season that gave Ray's Station the
luxury of some extended hang time for their fruit. As a result, the crop offered
an intensity that just naturally suits their style of winemaking.
In describing this wine, words like lush, rich,
dense and concentrated come readily to mind. Hearty. A wine that can bring out the best in grilled
game and fish, same as it can with other bold dishes like stews and
extravagantly seasoned red-sauce pastas.
Ray's Station decided to add some Syrah, Merlot and just a small amount of Cabernet
Franc to this wine to bring about spicy aromatics and plump up the
mid-palate. They also aged the wine in small oak barrels, which encouraged cedar
and vanilla fragrances to develop.
What they ended up with is a dark, ruby-red wine with a fruit-driven nose that
hints at black cherry, plums, exotic spice and vanilla. On the palate, the
fruit is balanced by tannins that are approachable. Look for a lingering
vanilla oak sweetness.