Description

To achieve optimum flavor maturity and sugar to-acid balance, we gently crushed the grapes immediately after harvesting. The must (juice and skins)was fermented with a selected yeast strain in temperature-controlled stainless steel tanks until dry. Syrah and Petite Syrah were added to enhance the spicy finish and add a touch of blackberry flavor. A small amount of Merlot and Petite Verdot were added to boost the wine’s rich mouthfeel. After primary fermentation, the wine was pressed to retain fruit-focused expression and aged with French and American oak, adding a nice sweet oak spiciness.