Aromas capture ripe sweet cherry, and currant, and accents of toast, black licorice and graphite.
This vintage is supple in texture and treats the palate to flavours of raspberry, vanilla, cherry syrup and chocolate cream.
When harvested September 23rd, sugars averaged 21.8° Brix. After primary and malolactic fermentation in stainless steel the wine was transferred to 300 L French oak puncheons to age for 16 months. At the time of bottling in March 2015, alcohol was measured at 12.7%, titratable acidity at 5.2 grams per litre and pH at 3.67.
Total production was 73 cases.
New York steak with wild mushrooms, wild boar, barbequed salmon or roasted veal.