VA - Virginia
Vinification Process:28% Cab Sauv, 28% Cab Franc, 28% Merlot, 15% Norton. The cab franc and norton 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.The Merlot and Cab Franc were crush, destemmed, and fermented on skins before being pressed into neutral french oak barrels, where they were aged for approximately a year and racked several times.. The cab franc’s skin contact maceration was extended from 1 week to 2 weeks.
Tasting Notes: Mushroom, forest floor, cardamom, pepper, bright cherry coke.
Pairings: Mushroom Cream Sauce, black lentil soup, Leek-and-Mushroom Croquettes.