Bold flavors of boysenberry pie, sugar cookie, and toffee lead to subtle notes of strawberry jam and baking spice. The balanced and complex tannin structure creates a long-lasting enjoyable finish.
- The grapes were harvested early in the morning so the fruit would arrive at the winery while still cool to preserve the vineyard-fresh flavors.
- After de-stemming the berries, the fruit was cryo-extracted and then cold-soaked to soften the skins and allow for ideal extraction.
- During fermentation in a combination of closed and open-top stainless-steel fermenters, punch-downs and pump-overs were preformed to extract color, tannins, keeping temperatures low to build mouthfeel and maximize flavors.
- Finally, the wines are aged in 50% new French oak for between 12-16 months. After the wine underwent malolactic fermentation, it was racked every 6 months before the final blend was complete.
