Aromas of cranberry, cinnamon bark, cardamom and tobacco notes lead to flavors of bright cherry, licorice and silky tannins on the finish.
All of the fruit was hand sorted and destemmed. Fermented in small lots with five days of cold soak to increase aroma and color, the peak temperatures reached 90°F. The fermenters were aerated or manually punched down twice a day (for 12-20 days) before lightly pressing at dryness. This wine was aged in French oak barrels (30% new) for 11 months. It was racked and bottled by gravity without filtration or fining and was aged in bottle for five months before its release. Alcohol is 13.6%. Finished pH is 3.7.