The aromas of briary wild blackberry, cedar and pepper dance in the mouth with subtle notes of milk chocolate and caramel. The spicy and earthy notes pair well with grilled meats, BBQ pork, charcuterie, and aged cheddar cheese.
2009 vintage was a winemakers dream. Whole berry destemming, 5 to 7 days cold soak, 12 days total skin contact. Fermented in one ton open-top fermenters. Punchdowns 3 to 4 times per day throughout maceration. 17 months in 27% new oak. The remainder in 1 or 2 year old and neutral barrels. This wine was bottled unfined and unfiltered.