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.