The carefully handled grape bunches are immediately inoculated with yeast that helps retain the fruitsí natural character while extracting a good amount of tannin during an even fermentation. For our red wines we use a combination of rotary fermentation as well as static fermentation (tank fermentation), because we can get different characteristics from each. The rotary fermentation is typically short and monitored closely so that the wine never gets bitter or over extracted. After completion of malolactic fermentation the wine is racked and then aged for 12 months in a combination of new (20%) and used French and American oak barrels.
The color of this wine is a vibrant deep purple/garnet. The aromas are spicy and peppery with hints of red hots, strawberries and cloves. The flavors are forward with bing cherries, dark fruit, balanced acidity and moderate tannins. The wine is ready to drink, but will continue to age over the next 5 to 8 years.