After 100% destemming, approximately 80% of berries were crushed. The must was moved to an open top ferment which releases CO2 faster to aireate the wine to enhance fermentation. The wine was left to cold soak for 1 week before fermentation to extract flavors from the skins, this brings out the fruity characters of the grape. After 1 week in the tanks the yeast was then added to begin fermentation. Two different styles of yeast were used, 60% fermirouge, which creates more body in the wine and 40% Ruby which intensifies the fruit flavors. Each vineyard lot was separately pressed, settled, then racked into small French Oak cooperage.
My Tasting Notes:
Love smelling the woodsy, earthy smell.. Blackberry, dark cherries on the nose. I love the slight taste of oak or maybe you get like a smoke taste. Very smooth on the tip of the tongue and moves mid palate with a little dryness. A long finish that lets you enjoy the linger of all the flavors.