Nose
Aromas of bell pepper, tobacco, tar and coffee.
Palate
These almost echo the palate profile largely dominated by plums, crème de cassis, green pepper, and wild spices.
Harvest
Grapes were picked in late October, early morning and immediately crushed.
Winemaking
Fermentation started the next morning, due to the native yeast.
Aging
Racked twice, and aged for 26 months in neutral French and American oak.
Appearance
Intense inky, violet colors.
Food Pairing
This wine pairs with grilled meats, smoked meats, lamb, duck, spicy and savory dishes.
