Vinification Process: All grapes were fermented through a process called Carbonic Maceration. Carbonic Maceration is when you ferment whole cluster grapes in an environment completely closed off from oxygen. The berry is forced to ferment within it’s own skin and the berry bursts when the sugars are fermented causing a berry forward juiciness. Barrel aged for 1 year in Neutral French Oak and racked 3 times.
Tasting Notes:Dates, cedar wood, tobacco, thick velvet.
Pairings: smoked salmon, veal, chopping wood whilst smoking a cigar.