Complex aromas of plum, wild strawberry, and pomegranate; with a hint of framboise, tea, and earth. The mouth is rich, round, and silky; with flavors of cherry, cranberry, and sweet vanilla. Firm acidity and delicate tannins focus the palate and provide a lingering finish of spice and red fruit.
All of the fruit was gently destemmed and crushed into an open top fermenter with approximately 20% whole berries. The tank was inoculated with Assmannhausen yeast, after “cold soaking” for 5 days. The fermentation was punched down three times daily, with the temperature peaking at 92º F. After 10 days of maceration, the wine was pressed, settled in tank for 24 hours, then put into barrel. This wine was aged for 10 months in French oak (45% new), and bottled in August of 2018. It is ready for immediate drinking, but will reward careful cellaring for the next 10-12 years.