Leathery, elegant aromas of dried berries, cherry compote and aged charcuterie show on the nose of this bottling. The palate weaves earthy tones of leather and dried rose petals with richer Luxardo cherry flavors.
The grapes were hand-harvested in September and immediately de-stemmed into 11/2 ton open top bins. Fermentation with 100% indigenous yeast for 28 days with punch down twice a day to fully extract all the color, spice and tannins from the skins. The wine was then pressed directly into neutral French oak barrel and aged 32 months. Light pad-filtration and bottling in July 2019. 13.5% alcohol. Around 600 cases produced. Organic