WINEMAKING: Harvesting took place in the early morning hours to ensure the fruit arrived at the winery cool and fresh, preserving its natural vineyard character. After destemming, the intact berries underwent a cold soak for up to two weeks to soften the skins and encourage optimal color and avor extraction. Fermentation occurred in a mix of open and closed-top stainless steel tanks, using both punch-downs and pump-overs to extract tannins and manage temperature. Only the free-run juice was barreled, then aged for nine months in 100% French oak (60% new). After the rst racking, malolactic fermentation was completed, followed by a second racking prior to blending and bottling
COLOR: Dark Garnet with scarlet red highlights.
AROMA: Rich notes of Bing cherry, black currant, raspberry, sage, and blackberry.
PALATE: Full-bodied blend with rich flavors of boysenberry pie, plum, allspice, and dark chocolate with subtle notes of baking spices. Full yet elegant on the palate, with strong acidity and a long, smooth finish accompanied by velvety tannins.
FOOD PAIRING: Grilled pork chops with garlic mashed potatoes, spaghetti bolognese, or skirt steak with chimichurri.
