All wine was crushed, destemmed, and fermented with daily punchdowns. The Petite Verdot and half of the Chambourcin was pressed into neutral french barrels where it was allowed to age for about 1 year with several rackings, while the other half of chambourcin was pressed into an egg shaped vessel.
Tasting Notes: tobacco leaf, blackberry balsamic, grapefruit, sparkling tannins.
Pairings: Brioche bread, goat cheese spread, chives.