Fermentation took 15 days on native and cultured yeasts, with oak aging in French hogsheads with two-thirds new for about 16 months. I love the explosive red fruits on the nose, more warm- than cool-climate, with raspberry, cherry and cranberry joined by a whiff of cassis and spice. The red fruits are caressing on the palate and propped up by County minerality, moderate acidity and spice. It’s a smooth wine through the mid-palate with ripe tannins and length on the finish.
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