The color is a vibrant violet red. On the nose the wine brings to mind beautiful complex aromas of ripe black fruits and cherries, suffused with nuances of eucalyptus, lavender and clove. Upon entry to the palate the wine is approachable and delicious now, but this full-bodied red will also age gracefully over the next decade.
Grapes are harvested by hand from late September through mid-October. Immediately following the crush, the must is chilled to 60ºF en route to the fermentation vats. The crushed grapes then cold macerate for three days to cultivate their complex taste and singular fragrance. After three weeks of fermentation, the wine is transferred to small French oak barrels where it is left to age for 17 months.
Savor with rich stews, red meats and hearty pasta dishes. Also superb with hard, aged cheeses. For maximum enjoyment, decant for one hour prior to drinking and serve at cool room temperature.