Dark ruby red color. Aromas of ripe black cherry, cedar, tobacco, sweet tar, vanilla bean, and a hint of bell pepper. The wine is full bodied with black current and bing cherry fruit flavors as well as a hint of cracked black pepper.

The finish is toasty and lingers with the texture of the mellowed tannins. The wine has good acidity providing a juiciness that pairs well with black pepper crusted ribeye steaks.

100% Hand picked. 100% destemmed, berry sorted, and direct to small bins without crushing. Cold soak for 3 days at 50 degrees F before inoculation with yeast. Fermented in 1/2 ton bins with hand-punchdowns 3 times per day.

Free run wine was drained directly to barrels after 21 days maceration and fermentation. Malolactic fermentation was completed in barrel. Aged on its light lees for 20 months in a 100% French oak. Racked once at 18 months to clarify before final finishing in new French oak.

Deep brick red to purple color. Aromas of tobacco leaf, plum, saddle leather, clove and vanilla. Full bodied with spicy rich plum, leather, earth and cigar box flavors. The wine is juicy, savory and mouth-filling with firm tannins and a long warm finish with lingering roasted coffee and toffee notes. This Tempranillo has an old world backbone with a new world finish that pairs well with cured meats, Spanish cheeses and your favorite tapas, bocadillos, or pintxos.

                                                     

Deep purple garnet color with aromas of violets, liquorice, cloves and blackberry. Wine has medium weight and smooth rounded tannins to compliment the juicy sweet ripe raspberry and blackberry fruit with fresh anise undertones. The wine finishes with lightly smoky spice and a lingering vanilla warmth.

Vintage Description

A warm vintage that produced ripe fruit translating into fruit forward aromatic wines. Yields were average and as were tannin levels producing smooth, rounded wines packed with varietal aromas and flavorful fruit character in the mouth.

Fermentation

Co-fermented with 2% Viognier in temperature controlled stainless steel tanks with max ferm temps up to 82-86 F to preserve aromatics and keep fermentation rates steady. Used a combination of Rhone 4600, D21, D80 and D254 yeast depending on clone and desired fermentation temperature and technique. Pressed at dryness after 17 days maceration. Racked off gross lees after 3 days settling and inoculated for malolactic fermentation.