Blackcurrant, blackberries and notes of cedar enticing with a generous and depth mouthfeel, finishes with succulent flavors of cocoa and graphite.
Three different varieties comprise the perfect blend for our Sonoma County red wine. A base of 60% Syrah combines with 35% Merlot and a touch of Cabernet Sauvignon, which the remaining 5%. Generous sunshine during the day and cooler temperatures at night allow for the perfect ripening of the precious berries. Blackcurrant, blackberries and notes of cedar from the Merlot blend in full harmony with the generous and ripe Syrah tannins. Cabernet Sauvignon adds a final touch of succulent flavors and notes of cocoa and graphite.
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.