WINEMAKING: Once harvested, the grapes are crushed into stainless steel fermentors where they
are allowed to "cold soak" prior to fermentation. After a lengthy and warm fermentation the must is
pressed and the young wine is then allowed to settle maturely. Malolactic fermentation is typically
completed by late February at which point the wine was lightly aerated to incorporate tanninsoftening
oxygen. Only a modest amount of oak was given to the wine to round out its flavor profile.
TASTING NOTES: Cherry, plum, and licorice are nicely complimented by the slightest hint of
toasted French oak. The soft tannin structure and acidity lend themselves to an easy-drinking style
with a clean, round finish.
FOOD PAIRING: This wine was fashioned in an approachable and refreshing style that lends itself
to lighter fare. Chicken, pork, and stews are excellent pairing as well as grilled vegetables and