Fruit from our Dry Creek Valley estate was used to craft this wine. Picked cold, early in the morning, the clusters are 100% destemmed and filled into temperature controlled tanks. The tanks are pumped over 1 to 3 times per day during primary fermentation and then the new wine is drained and pressed. The wine was aged in 60 gallon oak barrels for almost 2 years, then blended and bottled. Ripe plum and boysenberry aromas on the nose yield to a hint of toasted marshmallow and pencil shavings. The wine starts with a pleasant fruit sweetness with a lush, ripe body. An elevated mid-palette, ample tannins, and balanced acidity contribute to a lingering, enjoyable wine. Try with grilled loin lamb chops or a mild Stilton cheese.
Fruit from our Dry Creek Valley estate was used to craft this wine. Picked cold, early in the morning, the clusters are 100% destemmed and filled into temperature controlled tanks. The tanks are pumped over 1 to 3 times per day during primary fermentation and then the new wine is drained and pressed. The wine was aged in 60 gallon oak barrels for almost 2 years, then blended and bottled. Ripe plum and boysenberry aromas on the nose yield to a hint of toasted marshmallow and pencil shavings. The wine starts with a pleasant fruit sweetness with a lush, ripe body. An elevated mid-palette, ample tannins, and balanced acidity contribute to a lingering, enjoyable wine. Try with grilled loin lamb chops or a mild Stilton cheese.
