33% of the fruit was fermented as whole-clusters with 67% gently de-stemmed in small (1.5 ton) open-
top fermenters. Total skin and stem contact averaged 30 days (7 day cold soak, 2 + weeks of fermentation and
1 + week extended maceration.) From the press, the wine was transferred directly into neutral barrel (old
French oak), where it remained sur lie without sulfur until April, when it was gently racked for the first
time and prepared for bottling in July.
Tasting Notes: Red fruit aromas of cherry, plum skin and red berry fruit mix with hints of red tea, cinnamon stick and tobacco. Pretty floral notes of cherry blossom and red rose mingle with earthy notes of underbrush, fern and sage. The palate has a plush and vibrant texture expanding this complexity leaving the mouth satiated and complete.