The fruit was
fermented in small plastic fermenters, which allowed hand-care in
punching down the cap and temperature control. The cap was
hand-plunged two to four times per day. After fermentation, the
wine was gently pressed and racked into French oak barrels for
aging and malolactic fermentation.
lasted fifteen months in new, one and two-year old barrels. The top
barrels were then selected and blended together for this
cuvee. The wine was lightly filtered before bottling.
forest floor, cedar and leather aromas. Delicate, with
raspberry and vanilla flavors and tannins that have softened over
time. Subtle and elegant hints of toast and caramel on the
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