Winemaker Description
Delicate aromas of tree-ripened cherries blend with hints of Belgian chocolate and French vanilla. The mid-palate is expressive showing great depth and elegant richness. The finish lingers thanks to the balance imparted by ample sun exposure and grapes of perfect maturity.

The Vineyards
The vineyards of Parkers Estate are located throughout the many micro climates comprising Sonoma’s wine country.  Soil types vary in composition from deep red “Terra Rosa” loams, to weathered volcanic ash. The vines are carefully tended and grown in hedgerows, allowing the late afternoon sun to bathe the grapes in gentle warmth.     

Vinification
The grapes were harvested based on seed maturity and skin composition. The clusters were gently destemmed and sent to the fermenters. 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 of 2009. This wine was aged for sixteen months in French oak.

Tasting and Pairing
Aromas of black cherries, oak, vanilla and a hint of mocha provide an excellent backbone for this elegant and classically structured wine. Enjoy alongside entrees such as slow-braised roasts, Coq au Vin or pork stuffed mushrooms.

Awards
Gold Medal - Los Angeles International Wine Competition, 2010
Silver Medal - San Diego International Wine Competition, 2010
Silver Medal - San Francisco Chronicle Wine Competition, 2010