Partial whole-cluster fermentation gives this wine a chewy, spicy density, while new oak adds a flamboyant sweetness to the underlying cherry and blackberry fruit. The result is dry, rich, complex and ageworthy. Best after 2011, if you can keep your hands off it.
Partial whole-cluster fermentation gives this wine a chewy, spicy density, while new oak adds a flamboyant sweetness to the underlying cherry and blackberry fruit. The result is dry, rich, complex and ageworthy. Best after 2011, if you can keep your hands off it.
Partial whole-cluster fermentation gives this wine a chewy, spicy density, while new oak adds a flamboyant sweetness to the underlying cherry and blackberry fruit. The result is dry, rich, complex and ageworthy. Best after 2011, if you can keep your hands off it.
Partial whole-cluster fermentation gives this wine a chewy, spicy density, while new oak adds a flamboyant sweetness to the underlying cherry and blackberry fruit. The result is dry, rich, complex and ageworthy. Best after 2011, if you can keep your hands off it.