The grapes were harvested in the cool of the night on March 9, 2016. They were immediately destemmed and crushed prior to fermentation. The tannin and colour was extracted using short pump overs (to avoid harsh tannin extraction) and one rack and return midway through ferment. After pressing, 50% of the wine was aged for 9 months in a mix of 1, 2 and 3 year old oak before blending with the unoaked portion and bottling.
The deep purple colour hints at the concentration in the wine. The nose is a jumble of brambly blackberry, blackcurrant, vanilla and woody herbs. The firm, fine grained tannins are supported by rich, dark berry fruit, dark chocolate and fresh violets.
Released in January of 2017, the wine is still very young and will continue to improve over 5 years in bottle. If you lack the patience to wait and see this development, enjoy it now with saltimbocca.
Alcohol: 14.5% | pH: 3.57 | TA: 5.9g/L | Dozen Produced: 350