|Residual Sugar (G/L)||0.3|
|Drinking Start Year||2020|
|Drinking End Year||2027|
Components were crushed and divided for primary fermentation, some going to steel tank, some to oak cuve, and a portion of the merlot to concrete tank. The wine was racked to French (58 %) and American (42 %) oak barrels to finish malolactic fermentation. Of the total, roughly 17 % aged in new barrels. After nine months, the wine was transferred again for a further five months in either older barrels or 1,000-L oak casks. Bottling in May 2019 filled 493 cases.
Picked late October and early November at the Stouck Family Vineyard as grape sugars averaged 21.9 ° Brix.
Fresh, fruity aromas of cherry, plum and blueberry mingle with spicy cassis and earthier cedar and leather. The mouth feel is fruity and plush. Flavours combine dark cherry, blackberry, cocoa and caramel, leaving a savoury-accented finish.