Making of: 100% whole cluster fruit was put in an upright French oak cuve and treaded to bleed some juice for fermentation. The native ferment was cared for with pumpers and pressed after about 2 weeks. Aged in neutral French oak barrels for ~10 months. Racked once and bottled. Unfined, unfiltered, no additives including no added sulfites.
Personality: “A garnet red. Aromas of kirsch, red licorice, and white lilac flowers. Dense with red fruit, and a rustic and bold tannin structure. 100% whole cluster mountain fruit.”
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