WINEMAKING: Hand-harvested, sorted in the fields and cellar. Fermented on indigenous yeasts in open-top, traditional (yet temperature-controlled) French oak vats. Aged in 228L French oak barrels (35-45% new). Unfined and unfiltered.

TASTING IMPRESSIONS: Aromas of black cherries, pepper, licorice, a hint of tobacco. Structured but juicy, balanced.

PAIRING SUGGESTIONS: Roasted chicken with herbs; roast beef au jus; grilled pepper steak