Fresh and buoyant with a medium to full bodied palate. Sweet fruited entry of red current, dried juniper, baked plum leads to a mid palate which turns savory and tight. The tannin profile has accents of fresh turned earth and fresh cedar.
10% new Taransaud French oak hogsheads. Remainder in one to seven year old French oak hogsheads.
The many parcels making up this wine were crushed into and fermented in open top vessels, with regular pump overs (three daily over peak fermentation) to extract color, flavor and tannins. Average time ‘on skins’ was 14 days. The batches were then drained and pressed to tank and then racked to barrel for oak maturation.
Matt Wenk
Fresh, Full Bodied, Lively
Berry, Black Currant, Juniper Berries, Plum, Raspberry
Notes of fresh earth greet the nose. Aromas of balsam, dried juniper, bay leaf and red current. Background notes of Eucalypt and mint leaf add depth and layer.
Fresh and buoyant with a medium to full bodied palate. Sweet fruited entry of red current, dried juniper, baked plum leads to a mid palate which turns savory and tight. The tannin profile has accents of fresh turned earth and fresh cedar.