Ruby color and rich, smoky aromas of raspberry, strawberry, red currant, crushed roses, mulberry,
sweet tobacco, lavender and wafts of spiced incense. The flavors are pleasingly supple, yet substantial, with notes of red licorice, cocoa, sassafras tea and Red Mountain calcareous earth. On the back, the wine intensifies, with sensations of pressed berries, toasted nuts, framboise and crème de cassis liqueurs, and soft pencil lead, followed by a chewy, sweetish soft tannin finish that is lifted by bright fruit acids.
Brix (% sugar) at harvest was 29.4%. Our grapes were hand sorted and mechanically destemmed into a small bin for a 1-2 day cold soak to bring out flavors and color. Yeast and nutrients were then added to start a 7-10 day fermentation. Then the “free run” wine was pumped into barrels and the remaining skins were gently pressed to extract remaining wine. into the barrels. The wine then went through a malolactic fermentation which softens the wine.