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Malolactic fermentation in stainless steel. 80% aged in stainless steel, 20% in 26 gallon barrels.
Hand picked. De-stemmed, cold maceration for 2 days at 45˚F. Traditional fermentation at 78˚-82˚F with frequent re-circulation and removal of the must.
Aromas of blackberry, bay leaf and sandalwood.
The palate is dominated by rich, red fruit flavors with waves of spices.