The inclusion here of 25% whole clusters adds texture and complexity, without diminishing the deep black-cherry fruit at the core. Aging 14 months in one-third new French oak gives a touch of burnt caramel (think crème brûlée) to the chewy, astringent finish.
The inclusion here of 25% whole clusters adds texture and complexity, without diminishing the deep black-cherry fruit at the core. Aging 14 months in one-third new French oak gives a touch of burnt caramel (think crème brûlée) to the chewy, astringent finish.
The inclusion here of 25% whole clusters adds texture and complexity, without diminishing the deep black-cherry fruit at the core. Aging 14 months in one-third new French oak gives a touch of burnt caramel (think crème brûlée) to the chewy, astringent finish.