Hand harvested, then fermented with indigenous yeast in wooden vats. Ages 24 months in oak casks, then is fined with fresh egg whites before bottling. Bright ruby red in color with medium depth and a garnet rim. Intense and complex on the nose, with primary fruit aromas of raspberry and blackberry, followed by vanilla, licorice, and chocolate aromas. Perfect to enjoy now, or lay down for a number of years!
Pairing suggestion: Braised beef cheeks