Aromas of black cherries, vanilla and a hint of mocha provide an excellent structure for this smooth and classic wine.
The grapes were harvested at the peak of maturity. The clusters were gently de-stemmed and sent to fermentation tanks. After inoculation with select Bordeaux yeast varieties, fermentation began on the third day following crush. The wine was fermented at 80-85 degrees and pressed shortly before dryness. Malo-lactic fermentation took place “en-barrique,” within the barrels. Two rackings were carried out and the wine was bottled in spring. This wine was aged for 16 months in French oak.
Roast chicken or hearty pasta dishes