Smoky aromatics with a bright palate and long finish featuring sour cherry flavors.
We bled off 30% of the juice for these grapes to produce rosé, then proceeded with a 30% whole cluster fermentation for additional tannic structure. This wine enjoyed a long, cool two-month fermentation, and afterwards we opted for an extended maceration in to January instead of pressing and barreling right away.
100% Tempranillo. 127 cases produced.
Za'atar spiced dishes such as roasted chicken with zaatar. Smoked meats. Paella. Grilled Sausages.
Aged for 18 months in 85% new American Oak and 15% neutral Oak.