September 24, 2016
Spicy and darkly fruity on the nose, with aromas of blackberries, blueberries, black pepper, and allspice. Powerful flavors on the palate, with black cherries, leather, and black raspberry in the finish.
Sourced from Tefft Vineyard in Yakima Valley
The grapes were harvested by hand and destemmed into 1.5-ton vats. Fermentation began after a 5-day cold soak, and the cap was pumped over and punched down twice daily until dry and pressed. After settling overnight, the wine was racked to 20% new French oak barrels and aged for 15 months until bottling.
Food Pairing Notes
Serve with barbecued spareribs, aged Gouda, roasted duck, grilled ribeye, rack of lamb, venison, or wild boar.