Deep purple in color, the nose is filled with concentrated black plum, dark forest fruit and graphite. The palate is opulent with broad, silky texture and soft, chalky tannins. Flavors of cedar, blackberry confit and a hint of black olive round out a lengthy finish.

The grapes were de-stemmed and crushed, then transferred by gravity to stainless steel fermentation tanks. After a cold soak, the must was allowed to ferment with indigenous yeast. Post fermentation, the new wine stayed on the grape skins for an extended maceration to develop mouthfeel and structure. Malolactic fermentation was left to complete indigenously. 66% aged in new French oak. 

13.3% ABV