This 2007 is starting to show its stuff! The nose has hints of earth, baked red apples with cinnamon, red licorice and a little red hot candy. The body starts lightly but then gets more ethereal with dark slightly tart red fruits and finishes with long developing tannins. Decant 30 minutes before serving with duck or lamb. Drink until 2017.
This limited quantity bottling represents the best nine barrels of the lot. The vineyard was farmed to 2.10 tons per acre with one cluster per shoot in order to maximize exposure for full ripening.
The grape clusters were sorted by hand prior to de-stemming with approximately 70% whole berries intact in the fermenter. The must underwent a six-day pre-fermentation cold soak at 45-50 degrees prior to heating to initiate indigenous fermentation. Each lot was punched down three times per day and pressed out after twelve days total fermentation time.
The young wine was introduced to barrel within sixteen hours of pressing and was racked twice prior to bottling.