Winemaking a meticulous four-day cold soak to extract tannins, color, and aromatics, followed by a temperature-controlled fermentation and a prolonged five-week maceration. The wine undergoes malolactic fermentation in oak barrels, enhancing mouthfeel and adding subtle oak nuances.
Aged for 12-14 months in French barriques.
Displays a harmonious blend of red and black fruit, complemented by layers of plum, cassis, and a hint of cedar. Silky tannins support a lingering finish, making it both approachable in youth and capable of aging gracefully for another decade.
