Aromas of raspberry, cranberry, black licorice, and exotic tea notes. Flavors of red cherry, plum, and boysenberry, subtle hints of espresso and cocoa nib underpin notes of spice and toast. Firm yet integrated tannins and bright acidity drives a long finish.
Fruit is predominantly hand-picked and gently de-stemmed, with 70% whole berries in tank. Cold soaked at 48˚F for 3-5 days. Fermented in open top tanks, punched down 3 times per day during active fermentation. Post-fermentation, free run was transferred to tank for one night of settling before racking to new and used French oak barrels. No racking out of barrels until blending prior to bottling.
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