We fermented whole berries in small, five-ton, open-top fermenters with a cold soak ranging from five to seven days. During this soak we punched down the cap three times a day to bring out the color, spice and fruit characteristics. We aged the wine in 50 percent new oak barrels, selected to add spice notes, rather than smoky characteristics, to the wine.
Crystalline aromas of candied blackberries, raspberries and cherries, woven together with floral overtones define the aroma. In the mouth the wine presents the deep, focused fruit, soft substantial tannins and bright acidity so characteristic of our appellation. Its balance between mixed berries, Asian spices, silky mouthfeel and great concentration make this a wine both for quaffing now and cellaring for 8 to 10 years.