This wine contains some of the oldest vines on the family estate, first planted in 1892. Ample and alluring red raspberry, mulberry and cracked peppercorn and threaded with medicinal cherry/kirsch and lifted with a thread of potent acidity. Peppercorns scent the whole, and sticky tannins, vanilla-lined, prop this up. After fermentation and ample hands-on time, this spent 20 months in American oak prior to bottling. The wood is evident but well integrated, leaving an additional lingering sweetness on top of the super ripe fruit. Dense and hot, but with élan, this drinks well now with richer beef dishes, but will reward cellaring.
North America’s Longest Running Food & Wine Magazine
Get Quench-ed!!!
Champion storytellers & proudly independent for over 50 years. Free Weekly newsletter & full digital access