On the nose it displays ripe fruit aromas of raspberry, cherry, and
strawberry with notes of dark earth and smoky oak. On the palate there
are concentrated flavors of dried cherry, hard candy, and vanilla. It
has a nice, long, fruit driven finish.
The grapes were picked at
25.0° Brix, destemmed into small open-top fermenters, and punched-down
twice daily by hand. Following fermentation the wine was inoculated for
malo-lactic fermentation and barreled down to traditional burgudian
barrels. The barrels used were 30% new oak from the Allier forest in
France, and 70% previously used barrels. The wine was aged in barrel
for 8 months. It was bottled without fining or filtration. Only 262
cases were produced.