Strawberry confection, candied cranberry and Briar spice are captured by whispers floral incense on the nose. An edgy acidity and ultra-fine tannin embrace the palate offering swirls of raspberry cream, Herbs de Provence, bramble berry and vintage flowers. A fun carousel of fennel seed, pink peppercorn, black cherry cola and essence of blood orange oil sings its lively finish.
Picked throughout September and October, the grapes were fermented into 5-ton open top fermenters and pumped over multiple times per day to achieve maximum extraction. Aged for 17 months in mostly neutral French Oak.
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