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AROMA: Sour red cherry, Orange Pekoe tea, bay laurel
FLAVOR: Red plum, black raspberry, violet
FOOD PAIRINGS: Carnitas tacos, chicken Tikka Masala, Maitake mushroom tempura
VINIFICATION: Fruit was hand-harvested in mid-Sept. All lots were fermented in open top tanks with 10% whole clusters included. Regular cap management was performed over a two-week primary fermentation. Aged for 10 months in a mix of neutral French oak and stainless steel.
This wine is reminiscent of a warm-vintage Loire Pinot Noir, with a racy, sleek frame backing flavors of pomegranate, fresh-picked berries, and something woodsy via the 10% whole clusters.