Aromas of dark plums, sweet oak and clove provide a subtle smokiness. Silky flavors of black fruit and currant are supported by a firm, spicy core.
The grapes were picked just as they started to dimple – indicating the peak of flavor. They were then gently de-stemmed and the un-crushed berries were sent to open-top fermenters. Select Rhone wine yeasts were added the day following crush. Punch-downs occurred three times daily. The wine was pressed at dryness and malo-lactic fermentation was carried out in the barrel. Bottling took place after 16 months of barrel age.
Braised pork chops and sauteed vegetables