The fruit was hand sorted, destemmed with the high whole berry content.  It was cold soaked for 7 days before being inoculated and fermented for 11 days with the maximum temperature of 90 degrees and then put through extended maceration for another three weeks.  The malolactic fermentation took place in the barrel. The wines were racked 5 times before being blended with Merlot and Cabernet Franc in June of 2007.

Plush toasty oak on the nose masks the deep complex aromas of blackberry, bacon fat, rhubarb and orange peel.  Currently, it shows its youthful intensity with its ripe but young tannins.  With aeration, layers of flavors are revealed by velvety oak.  It shows black cherry, black currant, kirsch notes.  It's so easy to drink this now but it will only get better with time.