Blackberry, plum, chocolate, hint of black pepper.
Blackberry, currant, mocha with oaky vanilla
Finely textured tannins with creamy finish that makes you want more
BBQ Beef short ribs, venison stew, goes great with rich reduction sauces.
2 day cold soak for aqueous extraction of fruit. Small lot fermentations, Aeration and Cap management using Pulsair Technique. 12 day fermentation, fermented to dry. Free run only. Racked to barrel after two week settle. Lactic acid bacteria fermentation preformed in barrel. 20 months barrel aged.