Vintage Notes:

Bud break came in early April, followed by a fairly mild and consistent growing season. Grapes brought to maturity and full flavor with warmer days in August followed by a mild autumn.

Winemaking:

Fruit arrived at the winery by daybreak; grapes were sorted by bunch and by berry; cold soak for 5-6 days; indigenous yeasts began ferment; punched down 1-3 times daily; 12 days on the skins; gently basket pressed; gravity fed to barrels; aged 11 months in 100% French Oak, 45% New

Aromatics:

Classic aromas of earth, raspberry, baking spice, vanilla and red cherry