44% Cab Sauv, 33% Merlot, 23% Cab Franc. 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: Holiday pie spices with dried fruit and nutmeg, candied red fruit, high tannin.
Pairings: Prime rib, rosemary chicken pot pie, and Knead’s very own Smash Burger.