VINTAGE: The 2012 vintage will go down in history as one of the best on record. The conditions were nearly perfect from start to finish: a strong water table in early spring, long warm summer days, and cool dry nights.
THE CRAFTING: Harvested in the early morning of October 23, 2012, the fruit was brought into the winery cold for destemming. Fermentation on skin lasted seven days. The wine was drained and pressed to barrels where it finished primary and secondary fermentation in 75% new Taransaud oak. The wine was aged 18 months in barrel.
THE PAIRING: The concentrated ripeness and balanced acidity of the wine would pair perfectly with steak frites.
PRODUCTION: 94 Cases
Keep up to date on the latest wine releases, events, and promotions.