Fruit is predominantly hand-picked and gently de-stemmed, with 70% whole berries in tank. Cold soaked at 48°F for 3-5 days. Fermented in open top tanks, punched down 3 times per day during active fermention. Post-fermention, free run was transfered to tank for one night of settling before racking to new and used French oak barrels. No racking out of barrels until blending prior to bottling.
Aromas of blackberry, cherry, leather, and tobacco with flavors of red cherry, raspberry, and boysenberry. Subtle hints of espresso and cocoa nib underpin notes of exotic spice and toast. The fine tannins are balanced acidity drive a long finish.
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