Deep garnet in color with an aromatic medley of black cherry, marionberry, ripe plum and a hint of anise. Flavors of wild berries, caramelized oak and cacao nibs complemented by subtle notes of vanilla, cedar and a hint of lavender and forest floor.
We harvested early in the morning so the fruit would arrive at the winery while the grapes were still cool to preserve the vineyard-fresh flavors. After de-stemming, but not crushing, the berries, we cold-soak the fruit for up to two weeks to soften the skins and allow for ideal extraction. During fermentation in both closed and open-top stainless steel fermenters, we used both punch-downs and pump-overs to extract color and tannins, and also to control temperatures and maximize flavors. We aged the wine in 100% French oak (60% new, 40% seasoned) for up to nine months.