On the nose, savour hints of blackberries and cedar, followed by aromas of cherries and black currants. On the palate, this full-bodied, smooth wine has layers of flavours of berries, oak and pepper tones. Enjoy this wine with roasted lamb, a hearty stew or grilled meats.
Prior to fermentation, the tanks were loaded with the first 20% of the intact fruit (stems and all). The 80% that followed were destemmed. This vinification method is called partial whole-cluster fermentation. This process traps carbon dioxide in the spaces between the berries of the 20% whole-clusters, which softens the acidity and accentuates the fruit flavours in the wine. Post fermentation, the wines were aged in French and American oak barrels.
Food Pairing Notes
Pair with roasted lamb, a hearty stew, or grilled steaks.