Nose
Extracted, toasty aromas of blackberry reduction, black currant
and bittersweet cocoa.
Palate
It is firm and beautiful on the palate with fruit flavors, firm tannins and phenolic
balance for longevity. This concentrated wine leaves a long, lingering finish.
Bottling
The wine was bottled unfined and unfiltered on April 7, 2008.
Winemaking
The grape clusters were sorted by hand, and once de-stemmed, the berries were hand-sorted again on the way
to the tank. This was followed by a four to five day cold soak, depending on flavor extraction. The fruit was
then allowed to ferment with 100% native wild yeast in small open-top fermentors for two weeks. Near the end of
fermentation, the must was gently pressed and the wine was moved to barrels where it finished its primary and
secondary fermentations.
Aging
Ageing continued in 80% new French oak, a combination of Taransaud and St.
Martin barrels, for close to 18 months.
Appearance
“The 2006 Red has a dense purple color
