“With its wide variety of origins and clones, this wine displays both red and black fruit aromas (cherries and raspberries), on the nose and the palate. In addition, one finds a light touch of brown spices (nutmeg, cinnamon, allspice) and even a little black pepper. True to our house style, it is elegantly textured with satiny, polished tannins showing in the finish. Pair it with salmon or ahi, veal or pork, poultry (think duck) or beef, or hearty vegetarian entrees.” Dave Paige, Winemaker

WINEMAKING

Once the grapes were in the winery, they were gently de-stemmed into temperature controlled open-top fermenters.
These vats were punched down once or twice a day during the six-day prefermentation maceration, and then two or three times each day when the seven-to-ten-day fermentation began.
Following pressing, the wine was moved to small French oak barrels where the malolactic fermentation occurred over the winter.
The final blend was bottled over a two week period in late August 2008.

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