WINEMAKING: Hand-harvested. Fermented full cluster on indigenous yeasts in tank; gently crushed by foot. Aged for approx. one year in older French oak barrels (barrels generally older than six-seven years). Bottled unfined and unfiltered.

TASTING IMPRESSIONS: Aromas of black cherries, boysenberries, light licorice, earth. Mouthfilling, suave yet grippy tannins; long finish.

PAIRING SUGGESTIONS: Grilled pork sausages; game meat in red wine sauce; roast lamb