Fermented in overhead retort-shaped, stainless steel fermenters. Pump-overs done three times daily during fermentation. Extended maceration on the skins after fermentation. The use of gravity and
gentle pressing ensure full-flavored wines with soft, balanced tannins. The wine was racked into barrels
where it underwent malolactic fermentation. After further racking it spent 21 months in new and used
French oak barrels, before being lightly filtered prior to bottling.
Deep ruby color, huge mouth-filling flavors of blackberry, cassis and vanilla. French oak barrels add a complex toastiness. Alluring in its youth but will reward those who resist temptation and explore the wine's maturation potential.