The estate-grown fruit blends Pommard and Wädenswil clones, with well-ripened blackberry fruit. Aging in 45% new French oak for a full 17 months brings up barrel flavors of coffee grounds and pushes the tannins into black tea territory. There's a suggestion of ash—not unpleasant—running through the flavors as well. This should improve with another year or two of bottle age.
The estate-grown fruit blends Pommard and Wädenswil clones, with well-ripened blackberry fruit. Aging in 45% new French oak for a full 17 months brings up barrel flavors of coffee grounds and pushes the tannins into black tea territory. There's a suggestion of ash—not unpleasant—running through the flavors as well. This should improve with another year or two of bottle age.
The estate-grown fruit blends Pommard and Wädenswil clones, with well-ripened blackberry fruit. Aging in 45% new French oak for a full 17 months brings up barrel flavors of coffee grounds and pushes the tannins into black tea territory. There's a suggestion of ash—not unpleasant—running through the flavors as well. This should improve with another year or two of bottle age.
The estate-grown fruit blends Pommard and Wädenswil clones, with well-ripened blackberry fruit. Aging in 45% new French oak for a full 17 months brings up barrel flavors of coffee grounds and pushes the tannins into black tea territory. There's a suggestion of ash—not unpleasant—running through the flavors as well. This should improve with another year or two of bottle age.