We destemmed the bunches but kept the berries whole, which results in a fruitier and less tannic profile. We fermented this wine using a combination of native and non-native yeasts, for greater complexity. During fermentation in one ton open top fermenter bins we punched down four times per day by hand. This wine spent 21 days in fermentation bins before going to barrel.
Aged for 22 months in 50% New American Oak, and 50% neutral Oak.
Plum, blackberry and anise on the nose, with flavors of cranberries and tart cherries, full but smooth tannins that are balanced across the palate. This med-full bodied wine can age for 7 - 8 years.
Food Pairing Ideas
Rich, hearty dishes will pair well with this wine. Cheese ravioli with creamy tomato sauce. Pizza with meat toppings. Grilled lamb shoulder.
Double Gold, 2020 San Francisco Chronicle Wine Competition
127 cases produced