Defender red wine, is it sweet or dry or in between? What is the alcohol content? Is it a high or low acid wine?
Defender Red is deep crimson, as ripe blackberry and plum flavors, framed by aromas of sweet spice and mocha, carry through to the palate and linger on the finish. Ideally paired with rich pasta dishes, roasted meats, and grilled sausages.
Wine Maker Notes
After de-stemming the grapes, the juice was fermented on the skins for up to 2 weeks at ~80°F. This warm temperature aids in extracting color and desirable tannins from the skin of the grape. Gentle pressing of the must is essential for getting additional flavor and color, while avoiding the overly drying tannins found in the seeds. After a full malolactic conversion to soften the acids and add complexity to the nose, this wine was aged on oak at cool temperatures until it was ready for the final blend.
The 2010 vintage started off with a very wet spring and delayed bud break. Mild temperatures and sunny skies through much of the summer enabled the grapes to develop excellent color and flavors while retaining clean, bright fruit flavors. Vineyard and cellar crews were put to the test this year to carefully harvest and ferment two daunting waves of fruit at the optimum freshness. Their hard work paid off as the wines show excellent inky-purple hues and full structure.
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