WINEMAKER'S NOTES:
These grapes were hand-picked in the morning and then gently hand sorted and de-stemmed. They were then transferred to individual temperature controlled stainless steel tank for 2 days of cold soak. The must was inoculated with yeast and fermentation was done in tank with regularly timed pump overs. The lots were then combined and aged for 14 months in approximately 14% new French Oak.
TASTING NOTES:
Aromas of black pepper and bell peppers, with vanilla and black cherry notes too. It’s a medium bodied wine with a nice smooth finish.
