In the glass, dark garnet with significant browning around the edges. The nose is dominated by vegetal notes against a background of smoky oak. On the palate, cooked vegetables, raisin, prune, and dirt. Full bodied with a thick, syrupy mouthfeel and a long prune finish.
Full bodied wine framed by smooth tannins with pronounced notes of blackberry cassis and pepper, aligned with toasty oak and vanilla bouquet. The balance of concentrated fruit flavors and smooth tannins produce a wine approachable now and worthy of aging.
Hand picked in early October from Rudy’s block of the Warnecke; Chalk Hill, vineyard. Crushed and destemmed to fermentor undergoing a two-day cold soak before onset of fermentation. Inoculated with pure yeast culture and fermented warm at between 87º F - 91º F. Pressed at dryness, racked and inoculated for malolactic fermentation. Elevated entirely in new French, tight grain barrels for 17 months. Bottled without filtration.
Will age easily 8 years and beyond if stored between 55º F - 60º F. As the wine was not fined or filtered, it may produce sediment as it ages.
In 1985, the Herzog family decided to expand their winemaking operations to California, where they make wine under two separate labels: Baron Herzog and Herzog Wine Cellars. After twenty years of renting space in various wineries, the family was finally able to build its own state-of-the-art winery just south of Santa Barbara, in the town of Oxnard. Here, under the supervision of head winemaker Joe Hurliman, Herzog Wine Cellars has created a center for high-end contemporarywinemaking in a tradition that dates back nearly six centuries.
The Herzog family trace their winemaking origins back to Philip Herzog, who made wine in Slovakia for the Austro-Hungarian court more than a century ago. Philip’s wines were so appreciated by Emperor Franz-Josef, that the emperor made Philip a baron. The Baron Herzog wines—a line of premium, yet moderately priced California varietals—are named to commemorate the honor. In 1985, the Herzog family decided to expand their winemaking operations to California, where they make wine under two separate labels: Baron Herzog and Herzog Special Reserve. After twenty years of renting space in various wineries, the family was finally able to build its own state-of-the-art winery just south of Santa Barbara, in the town of Oxnard. After extensive planning, the winery opened to the public in July of 2005. The breathtaking 77,000 square foot facility houses complete production facilities, a tasting room, private event space, self-guided tour, and a fine dining restaurant, Tierra Sur.