Mild winter was greatly welcomed after the harsh winters of previous years. By mid may the tone had been set for a warm dry season. Timely irrigation and canopy management played critical roles in ensuring grapes could uptake all the required nutrients from the soil and ripen fully. Fall continued with the warm dry pattern that made for a great year.
Ripe Fruit was crushed and fermented on the skins individually. Fermentation on the skins lasted 14 days then the must was pressed and malolactic fermentation was done in stainless steel tanks. Once malolactic fermentation was complete the cuvee was made and further aged in stainless steel to maintain the fruit forward style.
Aromas of cherry and blackberry with a hint of tobacco and pepper. Soft ripe fruit flavours are prominent on the palate
Brix At Harvest:21
Release Date:May 1, 2016
Honestly great wines.
Hey it looks like you're visiting from the US!
Unfortunately we don't ship directly there, but we do have a domestic supplier for you.
Use the link below to visit our good friends and place your order.