Dried violet, Blueberry, Mocha, Charcuterie, Star anise
Blackberry jam, Sassafras, White pepper, Sweet soy
The 2018 growing season progressed with brisk spring winds, elevated summer temperatures, and cooling throughout the harvest months of September and October. All these factors led to an even ripening and high fruit quality. The few heat events we did have throughout the summer created an intense color in the pigmented varietals. Harvest months cooled off and allowed these varietals to recover and develop intense flavors.
The fruit was picked at night, de-stemmed, and quickly followed by optical sorting and foot treading. Fermentation proceeded in concrete tanks with indigenous yeast cultures.
18 months aged in 30% concrete and 30% new french oak
Dark Brilliant Purple
Rosemary and Sage encrusted grilled rack of lamb; Hungarian-spiced creamy mushroom soup