October 11, 2014
This dark ruby red wine is brimming with fruity, spicy aromas of dried cranberries, maraschino cherries, and anise. On the palate, the light, integrated tannins and medium body reveal more cranberry, hints of plum, tobacco, and cracked peppercorns with a very long finish.
The fruit was destemmed into two 1.5-ton fermenters for a 6-day cold soak. Once fermentation began, the must was punched down and pumped over twice daily and pressed at dryness. After settling, the wine was racked to 17% new French oak barrels and aged for 16 months.