Each vineyard is harvested at the peak of ripeness and vinified separate from one another. Gently crushed and de-stemmed the must was transferred to fermenting tanks. Following inoculation the fermentation caps are re-submerged three times a day to engage skin-to-juice contact. The same for each lot, this extraction period took approximately 12 days. The resulting wine was pressed and racked to a combination of French and American oak casks. Blended together the wine ultimately spent 14 months in barrel before being bottled.
Dark in color, the wine displays notes of black cherry, raspberry, rhubarb, violets and cracked white pepper spice in the bouquet. Full-bodied, the wine reveals dense and juicy dark fruits in the mouth, as supple tannins melt into a lingering finish.