We produced this wine as a cofermentation of Cabernet Sauvignon and Merlot, with the merlot fermented as whole clusters. We bled off 20% of the juice from these grapes for rosé before fermentation, for additional concentration in this wine. It fermented in a small tank with 24 days on the skins.
Rich aromas of black currant, stewed blueberries, licorice, wild blackberry, cedar and mocha. Let it open up and enjoy it as it evolves. The blend of Cabernet Sauvignon and Merlot creates a fine-grained and supple tannic structure, with flavors of dark chocolate and tart cherry.
Beef dishes like a skirt steak with creamy peppercorn sauce. Grilled lamb with rosemary. Parmesan cheese, gorgonzola, aged cheddar, aged gouda.
Aged for 28 months total in barrel. For the first 12 months this wine was aged in 50% French, 50% American Oak, 100% new. After one year in barrel a portion of the lot was transferred to new French Oak barrels for additional new French Oak influence.