Offerings to the nose include currant, strawberry jam, cassis, mint, vanilla and a reminder of freshly baked bread,
Hefty in the mouth and creamy-textured, the wine tastes of plum pudding, black cherry, gooseberry, raspberry, cocoa and toasted caramel with hearty, satisfying length.
When harvested October 9th from the Stouck Family Estate Vineyard, the grapes’ sugars averaged 24.4° Brix. Primary and malo-lactic fermentation were completed simultaneously as the pressed wine soaked for 15 days with the grape skins. The wine was then transferred barrels, three-quarters of which were older American oak, and the remainder new French, to age for 18 months.
At the time of bottling in May 2014, alcohol was measured at 13.5%, residual sugar at 0.15 grams per litre, titratable acidity at 6.4 grams per litre and pH at 3.6.
Total production was 97 cases.