Palate: medium body, Bing cherry, cedar, roasted beets, and satiny texture.

Winemaking: grapes crushed and destemmed into small bins; hand-punched down three times a day during fermentation; must pressed into 30-50% new French and American Oak after primary fermentation; remains in barrel 20-24 months where it undergoes malolactic fermentation and aging before bottling.

Palate: Opens with a Red Raspberry & Strawberry Cream that evolves into Cherry and Red Currant. Bright Acidity, Musky Earth, Bramble Woodsiness, Embers, Dusty Dark Chocolate Texture, Finishes with Sweet Chewy Musky Tannins. More meat than fat.

Palate: Very sweet, juicy and lively strawberry compote, red currant and cherry, vanilla, jasmine, dusty dark chocolate texture, finishes with a hint of black truffle and damp earth. A bit more fat than meat

Palate: Deep, Dark, Very Dense, Juicy Boysenberry, Black Currant and Pencil Shavings, Yet Ethereal on the Palate. Sophisticated Fruit-Tannin Structure, More Meat than Fat, but the Meat is High Density Fruit and Pencil Shavings, not Savoriness. Finishes Pretty and with Woodsy, Dried Fruit and Menthol Flavors. The American Cousin to a Great Right Bank Bordeaux.