The nose exposes floral aromas with spice and tobacco leaf notes. The palate is full bodied, with cherries and blackcurrant and firm but silky tannins.
All grapes were hand picked and sorted before a pure yeast culture was inoculated. The juice was pumped over the skins 3 - 5 times per day for 5 days. Once fermentation was complete, the wine was drained of the primary lees and transferred to a resting tank. Malolactic fermentation and a brief settling period preceded the wine to a combination of 225 liter barrels of French oak types. The wine spent between 12 - 14 months is barrel before bottling and labeling.
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