Blackcurrant, blackberries and notes of cedar enticing with a generous and depth mouthfeel, finishes with succulent flavors of cocoa and graphite.
Layered blackcurrant, dark chocolate, and cassis burst from the glass, as structured tannin and bright, youthful acidity envelop the palate.
Semi-hard aged cow’s milk with some aging ex: Cheddar, aged Gouda. Semi-hard sheep’s milk cheeses and slightly firm, soft-ripened cheeses like triple crème brie with flavors such as truffles, adding earthy notes.
Grilled or smoked pork, beef, or lamb with Mediterranean spices.
Pasta with a hearty red sauce, braised meat, and freshly grated Parmesan cheese.
Story of the Wine
Fruit for our Red Wine is grown in the rolling hillsides and sedimentary soil of Sonoma County. The grapes are harvested at night and immediately sorted at the winery. The fruit is fermented in stainless steel, close-top tanks. There is a short cold soak before the fermentation is allowed to begin. When fermentation is complete, the wine is drained from the tank and skins are gently pressed. This wine is aged for eighteen months in French oak barrels, all neutral barrels.