Cherry, strawberry and rhubarb notes define the aromatics of this wine and are backed by hints of cinnamon and oregano. Bright flavors of cherry, raspberry and ripe tomato are balanced by a layer of earthy mushroom.
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A 5-7 day cold soak was followed by fermentation and maceration on the skins lasting 15-21 days, during which the must was pumped over or punched down by hand daily. Following primary fermentation, the wine was gravity fed, and pressed to barrel. It matured for eight months in French oak. The low yielding, late ripening 2010 vintage produced wines of exceptional quality; highly aromatic and flavorful with moderate alcohol.