The grapes were hand-harvested
and fermented with native yeast. The
resulting wine was aged for 18 months in French oak barrels and bottled
unfined.
Subtle scents of ripe black cherry, pomegranate and creamy
chocolate mingle with traces of loamy earth and forest floor. As the wine
opens, layers of black currant, Morello cherry, rhubarb sauce, spicy cedar and
cocoa powder emerge. Hints of mandarin orange and blueberry appear as the
flavors expand into the finish. This delicious blend is framed with softening
tannins and striations of oak, adding to the wine's appeal and robust nature.
Savor this hearty red with the ultimate meat lover's pizza,
or St. Louis style ribs with black bean and corn salad.
DOUBLE GOLD | 2023 San Francisco Chronicle Wine Competition
