The grapes were fermented in stainless steel tanks and left on the skins 30 days for extended maceration. The wine was aged in French oak barrels for 18 months – racked twice for clarity and then lightly polished.
Bold and enticing. Aromas of cherry liqueur, roasted almond and cedar lead to a plush mid-palate impression having dark raspberry chocolate, spice and anise notes. The finish is seamless melding the light tannins with black tea, leather and a smidgen of black pepper.