Close
Item was successfully added to your cart
View Cart
The quality of this fruit was superb requiring few manipulations. A commercial yeast helped manage fermentation and showcase bright red fruit, spicy clove and tobacco characteristics. Resulting wine was aged in 25% new and neutral French oak barrels, for 18 months to rest on the lees.
PROFILE: Hues of maroon to mahogany whirl to a core of rosewood. Compacted clay soils and high elevation highlight tobacco leaf and vanilla aromatics balanced with vibrant red fruit. Dried herbs, hints of roasted peppers mingle with cherries and crushed gravel, creating a medium mouthfeel soft on tannins, balanced with bright acidity.
