Aromas of dark plum and black raspberry, with hints of mint lavender and earth. The palate is ripe red fruits, sarsaparilla, fennel, with floral notes and saline undertones.
Awards and Accolades
Wine Enthusiast - 93 Points
Fermentation: 100% de-stemmed and fermented with native yeast in an open top 1 ton fermenter on skins for 10 days, gently basket pressed
Aging: 20% new French oak on lees for 10 months
Bottled: Without finning or filtering
Production: 72 cases