2014 vintage started with a below norm temperatures from January to April. Most of the summer was cooler and wetter which resulted in slow and steady maturation. August and September was back to normal temperatures and allowed the fruit to ripen.
Grapes were harvested on November 4. Yields were substantially down due to some winter damage. The fruit we did take in was very clean and ripe. The grapes fermented on the skins for 14 days and the wine was then aged for 18 months in three year old French barriques. The wine also underwent 100% malolactic conversion.
Plenty of white pepper aromas and flavours with dark fruit notes. The palate is nicely balanced with integrated tannins giving the wine good body. The finish is soft with a lingering finish. Excellent with grilled lamb, gyros or grilled eggplant.
Brix At Harvest:21.8
Aging In Oak:18 months
Release Date:November 1, 2014
Honestly great wines.
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