Aromas of cherry and spice echo on the palate and with air, more pronounced expressions of other redfruit flavors. Tannins integrate nicely on the long and pleasant finish.
The fruit was sorted twice – once before and once after destemming, then cold soaked and fermented in smallstainless steel tanks. Total maceration time was 25-30 days. Basket pressed and aged for 14 months in French oak(30% new).