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Wine Details
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Description:
The fruit was fermented in small plastic fermenters, which allowed hand-care in punching down the cap and temperature control. The cap was hand-plunged two to four times per day. After fermentation, the wine was gently pressed and racked into French oak barrels for aging and malolactic fermentation.
Barrel aging lasted fifteen months in new, one and two-year old barrels. The top barrels were then selected and blended together for this cuvee. The wine was lightly filtered before bottling.
Earthy, with forest floor, cedar and leather aromas. Delicate, with raspberry and vanilla flavors and tannins that have softened over time. Subtle and elegant hints of toast and caramel on the finish.
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